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Easy Slow Cooker Chicken Mole Stew
Tender chicken simmers in a complex mole sauce until it falls apart with every spicy bite. Serve with rice, tortillas, and a salad for a slow cooker dinner that you'll want to eat again and again.
Course
Slow Cooker
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
9
hours
hours
Total Time
9
hours
hours
10
minutes
minutes
Servings
12
Calories
Author
Marye Audet-White
Ingredients
4
pounds
of boneless chicken breast or thighs
Olive oil for browning
Mole:
1
tablespoon
chile infused oil or olive oil
2
cups
of diced onions
6
garlic cloves
, chopped
½
cup
pumpkin seeds
2
cups
orange juice
3
cups
chicken stock
3
tablespoons
of cumin
2
chipotle chiles
(or to taste; may substitute 1 ½ teaspoons chipotle granules)
⅓
cup
pitted dates
¼
cup
bittersweet chocolate
, chopped
1
tablespoon
roasted cinnamon
2
tablespoons
brown sugar
¼
cup
red wine
1 ½
cups
corn
, optional
Instructions
Mole
Heat the oil in a heavy skillet until it gets very hot.
Saute
the onion, garlic, and pumpkin seeds in the oil until onion is transparent.
Stir in remaining ingredients except for wine.
Simmer
for 20 minutes.
Place the mole in a blender a little at a time, blending until smooth in batches.
Stir in the wine.
Taste and adjust seasoning.
Chicken:
Cut the chicken into chunks.
Heat oil in a heavy skillet.
Brown the chicken quickly in the oil.
Remove from heat.
Stew
Add chicken and mole sauce to a slow cooker.
Cook on low for 8 to 10 hours.
Stir in corn in the last hour if desired.
Serve with rice, tortillas, and salad.