Chicken Mole

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My Crock O’ Ribs

Have plenty of napkins on hand to catch the drips from these lip-smackin’ slow cooker rib delights.

Used 6-quart slow cooker

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Prep Time 15 mins
Cook Time 8 hrs
Temp Low

Chicken Mole


  • 1 Cup Chopped onion
  • 2 Minced garlic cloves
  • 1 Teaspoon Ancho chili powder
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Cumin
  • 5 Teaspoons Cocoa powder
  • 1 Cup Chicken broth
  • 3 Teaspoons Hot pepper sauce (or less if desired)
  • 1 Cup Tomato sauce
  • 1 Can Diced tomatoes
  • 3 Pounds Chicken (I use boneless skinless and shredd at the end)


  1. Step One

    Mix all the items, except chicken, together in slow cooker.

  2. Step Two

    Add chicken and cook all day long until chicken is done.

  3. Step Three

    Use two forks to shred the chicken in the pot, turn down the heat and let it thicken together.

  4. Step Four

    Serve over rice and sprinkle with sesame seeds.

Crockin' Reviews Add Review
  1. Robin

    Easy, LowCal and Yummy…LOVED IT!

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  2. Stephanie

    The jarred mole sauces are really good roo but they do have to be thinned before using. This served on tortillas with crumbled feta and sliced avocado is WONDERFUL. Thanks!

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  3. Crockin Girls

    Crockin Girls

    We use frozen chicken all the time, Jeanine. You may just need to crock it a little longer. As long as the chicken reaches an internal temp of 165 degrees, you’re safe. And no need for extra liquid…ENJOY girl :)

  4. Jeanine S.

    Would this work to start with frozen chicken breasts, or just fresh? If I use frozen, should I cut down on the chicken broth to even out the liquids?

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