Chicken Mole

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Cabbage and Tomatoes

Is summer already coming to an end? Labor Day weekend marks the closing of summer, but to help soften the blow we are crockin’ up some yummy dishes for...

Nicole’s Meatloaf

Passed down from Nicole’s Nanee, this recipe will have your family gathered around the table and asking for more. Meatloaf, mashed potatoes, and green...

Kari’s Crockin’ Holiday Applesauce

Yummy applesauce that freezes well and looks adorable in jars as holiday gifts.

Prep Time 15 mins
Cook Time 8 hrs
Temp Low

Chicken Mole

Ingredients

  • 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)

Directions

  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!

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  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!

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  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?

Leave a Review

You must be logged in to post a comment.