Can I make this recipe without a slow cooker?

Absolutely! You can simmer the chicken and mole sauce in a Dutch oven on the stovetop over low heat for about 2 hours, or bake covered in a 325°F oven for 2.5-3 hours. Just check occasionally to ensure there's enough liquid, adding more broth if needed.

Is mole sauce supposed to be spicy?

Traditional mole has a complex flavor that includes some heat, but it shouldn't be overwhelmingly spicy. This recipe creates a balanced mole with moderate heat. If you're sensitive to spice, reduce or omit the chipotle chiles and their adobo sauce.

What can I do with the reserved mole sauce?

The extra sauce is like gold! Use it to simmer hard-boiled eggs for a quick breakfast, as a sauce for enchiladas, drizzled over roasted vegetables, or as a flavor-packed base for chili. It also freezes beautifully in ice cube trays for portioned use.

Can I use boneless chicken breasts instead of thighs?

You can, but I don't recommend it. Chicken breasts tend to dry out in the slow cooker and lack the richness that complements mole sauce. If you must use breasts, reduce the cooking time to 3 hours on low and check for doneness.

Slow Cooker Chicken Mole Tacos Recipe

Name: Slow Cooker Chicken Mole Tacos Recipe
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Mexican
Ingredients: 3 dried ancho chiles; 1/2 cup sliced almonds; 1 tablespoon sesame seeds; 1 (28-ounce) can whole peeled tomatoes; 1 medium yellow onion, roughly chopped; 1/2 cup dark baking chocolate, roughly chopped; 1/4 cup raisins; 1/4 cup chicken stock; 2 chipotle chiles in adobo sauce; 1 tablespoon ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon dried Mexican oregano; 3 teaspoons minced garlic; 2 pounds bone-in, skinned chicken thighs; 1/2 teaspoon kosher salt; 16 (6-inch) corn tortillas; 1/4 cup Cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 2 medium limes, cut into wedges

This incredible Slow Cooker Chicken Mole Tacos recipe transforms simple ingredients into a rich, complex dish with minimal hands-on effort. The slow cooker does all the heavy lifting, creating tender, flavorful chicken bathed in an authentic mole sauce that strikes the perfect balance of sweet, spicy, and savory. This recipe makes taco night truly special without keeping you tied to the kitchen!

Why You’ll Love This Recipe

Set-It-And-Forget-It Convenience: Simply prep the sauce, add the chicken to your slow cooker, and walk away. Come back hours later to a kitchen filled with amazing aromas and dinner practically ready.
Restaurant-Quality Flavor at Home: The combination of chiles, chocolate, nuts, and spices creates an authentic mole sauce that tastes like it came from your favorite Mexican restaurant.
Flexible Serving Options: Make the mole ahead of time and enjoy it throughout the week. The recipe even leaves you with extra sauce for future meals!
Crowd-Pleaser: These tacos are guaranteed to impress family and friends. The complex flavors make everyday taco night feel like a special occasion.

Ingredients You’ll Need

Dried ancho chiles: These are the backbone of our mole, providing deep, rich flavor without overwhelming heat. Make sure to remove the stems and seeds after soaking.
Almonds and sesame seeds: Toasting these adds nutty depth and helps thicken the sauce. The texture they provide is essential to authentic mole.
Whole peeled tomatoes: These provide acidity to balance the richness of the other ingredients and contribute to the sauce’s body.
Yellow onion: Adds sweetness and depth to the sauce base. Don’t worry about a perfect chop—it’s going in the blender anyway.
Dark baking chocolate: This might seem unusual, but chocolate is the secret ingredient that gives mole its distinctive richness. It adds complexity, not sweetness.
Raisins: These little gems add subtle sweetness that balances the heat from the chiles. They practically disappear into the sauce.
Chicken stock: Adds flavor and provides liquid needed to blend everything smoothly.
Chipotle chiles in adobo: Brings smoky heat to the mole. Adjust according to your heat preference.
Spices (cumin, cinnamon, Mexican oregano): This blend provides warmth and depth that makes mole so complex and satisfying.
Garlic: Always a must for depth of flavor in savory dishes.
Chicken thighs: Bone-in thighs become incredibly tender in the slow cooker and provide much more flavor than breast meat.
Corn tortillas: Traditional choice for these tacos. Charring them directly over the flame elevates the entire dish.
Cotija cheese: This crumbly, salty cheese provides the perfect contrast to the rich mole sauce.
Fresh cilantro and lime wedges: These bright, fresh elements cut through the richness of the mole and wake up your taste buds.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Protein Options

Swap chicken for pork shoulder cut into chunks for equally delicious results. For a vegetarian version, use large portobello mushrooms and butternut squash chunks, adjusting cooking time to about 3-4 hours on low.

Spice Level Adjustments

For milder mole, reduce or eliminate the chipotle chiles. For more heat, add a dried guajillo or pasilla chile to the ancho chiles.

Serving Alternatives

Instead of tacos, use this mole chicken to create enchiladas, tostadas, or serve it over rice for a hearty bowl meal. The extra sauce works beautifully over eggs for a Mexican-inspired breakfast.

Nut Alternatives

If you have a nut allergy, substitute pepitas (pumpkin seeds) for the almonds. They provide similar texture and are traditional in some regional mole recipes.

How to Make Slow Cooker Chicken Mole Tacos

Step 1: Prepare the Chiles

Place the dried ancho chiles in a bowl and cover with boiling water. Let them soak for 10 minutes until softened. Drain, then remove and discard the stems and seeds. This softening process is crucial for a smooth sauce.

Step 2: Toast the Nuts and Seeds

In a small, dry skillet over medium heat, toast the almonds and sesame seeds for about 3 minutes, stirring frequently until fragrant and lightly golden. Be careful not to burn them – they can go from perfect to ruined in seconds.

Step 3: Blend the Mole Sauce

Add the prepared chiles, toasted nuts and seeds, tomatoes, onion, chocolate, raisins, chicken stock, chipotle chiles, cumin, cinnamon, oregano, and garlic to a blender or food processor. Blend until completely smooth. You’re looking for a thick but pourable consistency.

Step 4: Cook the Chicken

Season the chicken thighs with salt and place them in your slow cooker. Pour the mole sauce over the chicken, making sure it’s well coated. Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is fall-apart tender.

Step 5: Shred and Finish

Remove the chicken from the slow cooker and place on a cutting board. Discard the bones and shred the meat into large, juicy pieces. Reserve 2 cups of the mole sauce for future use, then return the shredded chicken to the remaining sauce in the slow cooker and mix well.

Step 6: Prepare and Serve Tacos

Lightly char your corn tortillas over a medium-high flame on your stovetop, flipping them with tongs until slightly blackened at the edges. Fill each tortilla with the chicken mole mixture, then top with crumbled Cotija cheese and fresh cilantro. Serve with lime wedges for squeezing over the top.

Pro Tips for Making the Recipe

Don’t Skip Toasting: Toasting the nuts and seeds is a small step that makes a huge difference in developing deep flavors in your mole.
Sauce Consistency: If your mole sauce seems too thick after blending, add a little more chicken stock. If it’s too thin, don’t worry – it will reduce and thicken in the slow cooker.
Bone-In Matters: Using bone-in chicken thighs creates a much more flavorful sauce as the bones release their goodness during the long cooking process.
Taste and Adjust: Before adding the chicken, taste your mole sauce and adjust seasonings. Remember that flavors will intensify during cooking.
Save That Extra Sauce: The reserved mole sauce freezes beautifully and can transform simple grilled meats or vegetables into special meals later.

How to Serve

The classic way to serve these mole tacos is family-style, allowing everyone to build their own. Here’s how to create the perfect spread:

Taco Assembly

Arrange the charred tortillas on a cloth-lined basket to keep them warm. Place the shredded chicken mole in a serving bowl with a spoon. Have small bowls of Cotija cheese and chopped cilantro ready for sprinkling.

Additional Toppings

Consider adding diced white onion, sliced avocado, or a simple cabbage slaw for crunch and freshness. A small bowl of Mexican crema or sour cream can help balance the heat for those who are spice-sensitive.

Side Dishes

These tacos pair beautifully with simple sides like cilantro-lime rice, black beans, or a light jicama and orange salad. For a complete feast, add elote (Mexican street corn) or guacamole and chips.

Make Ahead and Storage

Storing Leftovers

Store the chicken mole mixture separate from the tortillas and toppings. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day, making this perfect for meal prep.

Freezing

The chicken mole freezes exceptionally well. Portion it into freezer-safe containers and freeze for up to 3 months. Your future self will thank you for the ready-made dinner option.

Reheating

Thaw frozen mole chicken in the refrigerator overnight. Reheat gently in a saucepan over medium-low heat, adding a splash of chicken broth if needed to loosen the sauce. You can also microwave portions, covered, at 70% power, stirring occasionally until heated through.

FAQs

Can I make this recipe without a slow cooker?

Absolutely! You can simmer the chicken and mole sauce in a Dutch oven on the stovetop over low heat for about 2 hours, or bake covered in a 325°F oven for 2.5-3 hours. Just check occasionally to ensure there’s enough liquid, adding more broth if needed.
Is mole sauce supposed to be spicy?

Traditional mole has a complex flavor that includes some heat, but it shouldn’t be overwhelmingly spicy. This recipe creates a balanced mole with moderate heat. If you’re sensitive to spice, reduce or omit the chipotle chiles and their adobo sauce.
What can I do with the reserved mole sauce?

The extra sauce is like gold! Use it to simmer hard-boiled eggs for a quick breakfast, as a sauce for enchiladas, drizzled over roasted vegetables, or as a flavor-packed base for chili. It also freezes beautifully in ice cube trays for portioned use.
Can I use boneless chicken breasts instead of thighs?

You can, but I don’t recommend it. Chicken breasts tend to dry out in the slow cooker and lack the richness that complements mole sauce. If you must use breasts, reduce the cooking time to 3 hours on low and check for doneness.

Final Thoughts

These Slow Cooker Chicken Mole Tacos bring the complex, soul-satisfying flavors of authentic Mexican cuisine right to your dinner table with remarkably little effort. There’s something magical about the way the chocolate, chiles, nuts, and spices transform during the slow cooking process, creating a sauce that’s much greater than the sum of its parts. Don’t be intimidated by the ingredient list – most of the work happens while you’re off doing other things. Give this recipe a try the next time you want to elevate taco night from ordinary to extraordinary. Your family and friends will think you spent all day in the kitchen, and I won’t tell them otherwise!