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Per serving
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- 1
Season the chicken
Sprinkle the chicken thighs all over with salt and arrange them in a 5- or 6-quart slow cooker.
- 2
Build the mole sauce
Drain the canned tomatoes and add them to a food processor along with the chopped onion, dried ancho chiles (stems and seeds removed), sliced almonds, raisins, chopped bittersweet chocolate, olive oil, chipotle pepper, halved garlic cloves, cumin, and cinnamon. Process until the mixture is smooth and blended.
- 3
Low and slow
Pour the mole sauce over the chicken in the slow cooker. Cover and cook on low for 6 to 8 hours, until the chicken is fall-off-the-bone tender.
- 4
Skim and serve
Skim any excess fat from the top of the sauce. Serve the chicken smothered in that gorgeous dark mole, and finish with a handful of fresh cilantro if you've got it.
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Low and Slow Chicken Mole
Created by: TacoEveryDay
Ingredients
- 4 1/2 lb bone-in chicken thighs
- 1 tsp salt
- 28 oz canned whole tomatoes
- 1 medium onion
- 2 dried ancho chiles
- 1/2 cup sliced almonds
- 1/4 cup raisins
- 3 oz bittersweet chocolate
- 3 tbsp olive oil
- 1 chipotle pepper in adobo sauce
- 3 garlic cloves
- 3/4 tsp ground cumin
- 1/2 tsp ground cinnamon
- fresh cilantro
Instructions
- Season the chickenSprinkle the chicken thighs all over with salt and arrange them in a 5- or 6-quart slow cooker.
- Build the mole sauceDrain the canned tomatoes and add them to a food processor along with the chopped onion, dried ancho chiles (stems and seeds removed), sliced almonds, raisins, chopped bittersweet chocolate, olive oil, chipotle pepper, halved garlic cloves, cumin, and cinnamon. Process until the mixture is smooth and blended.
- Low and slowPour the mole sauce over the chicken in the slow cooker. Cover and cook on low for 6 to 8 hours, until the chicken is fall-off-the-bone tender.
- Skim and serveSkim any excess fat from the top of the sauce. Serve the chicken smothered in that gorgeous dark mole, and finish with a handful of fresh cilantro if you've got it.