Slow Cooker Chicken Mole Recipe
Prep Time:
20 minutes
Cook Time:
4 hours, 5 minutes
Servings:
8 Servings
Ingredients
  • ½ cup blanched slivered almonds
  • ½ cup pepitas (green pumpkin seeds)
  • ¼ cup plus 2 tablespoons white sesame seeds
  • 2 dried guajillo chiles
  • 6 dried chili de arbol peppers
  • 28-ounce can whole peeled tomatoes with juice
  • 1 cup chicken stock or broth
  • ¼ cup extra-virgin olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 large cloves of garlic, chopped
  • ¼ cup golden raisins
  • 2 chipotles in adobo sauce (from a 7-ounce can)
  • 4 ounces bittersweet chocolate, chopped (at least 85% cacao)
  • 1 corn tortilla, torn into small pieces
  • 4 teaspoons kosher salt, divided
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground black pepper, divided
  • 4 pounds boneless, skinless chicken thighs
  • 4 cups water
  • 2 cups long-grain white rice
  • 2 limes
  • ½ cup chopped fresh cilantro leaves, plus additional leaves for garnish
Directions
  1. Place the almonds, pepitas, and ¼ cup sesame seeds in a cast iron or other skillet over medium heat.
  2. Toast the seeds, stirring frequently, until light golden brown and fragrant (about 5 minutes). Remove from heat.
  3. Remove the stems and seeds from the dried chiles, wearing gloves to protect your hands.
  4. In a blender, puree the toasted nuts and seeds, dried chilies, tomatoes, stock or broth, oil, onion, garlic, raisins, chipotles, chocolate, tortilla, 2 teaspoons kosher salt, cumin, cinnamon, and ½ teaspoon pepper until smooth.
  5. Place the chicken thighs in a slow cooker and season with 1 teaspoon kosher salt and ½ teaspoon pepper. Pour the mole sauce from the blender over the chicken.
  6. Cover and cook for 4 hours on high or 8 hours on low.
  7. While the chicken is cooking, bring the water and 1 teaspoon kosher salt to a boil in a large pot.
  8. Add the rice and stir.
  9. Bring the rice back to a simmer, cover and cook for 20 minutes.
  10. Uncover and fluff the rice with a fork.
  11. Stir the ½ cup chopped cilantro into the rice and set aside.
  12. When the chicken mole has finished cooking, use two large forks to break apart the thighs into smaller pieces.
  13. Add the juice of 1 lime to the chicken and sauce and stir to combine.
  14. Serve the slow cooker chicken mole over the rice and garnish with cilantro leaves, remaining sesame seeds, and lime wedges.