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

Description

These Slow Cooker Chicken Mole Tacos bring authentic Mexican flavors to your kitchen with deep, rich, and smoky mole sauce cooked to perfection. Tender chicken thighs are slow-cooked in a flavorful sauce made from dried chiles, dark chocolate, and aromatic spices. Perfect for a weeknight dinner or a festive occasion, these tacos are sure to impress!

Ingredients

Units Scale

Mole Sauce

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

Chicken and Tacos

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chiles
Cover the dried ancho chiles with boiling water in a bowl and let them soak for 10 minutes. Once soft, drain the water and discard the stems and seeds.
Toast the Nuts and Seeds
Toast the sliced almonds and sesame seeds in a dry skillet over medium heat for about 3 minutes, stirring frequently to prevent burning. Once fragrant and slightly golden, set them aside.
Blend the Mole Sauce
In a blender or food processor, combine the softened ancho chiles, canned tomatoes, chopped onion, toasted almonds and sesame seeds, dark baking chocolate, raisins, chicken stock, chipotle chiles in adobo sauce, cumin, cinnamon, dried Mexican oregano, and minced garlic. Blend until the mixture is smooth and creamy.
Prepare the Chicken
Season the chicken thighs with kosher salt and place them into a 6-quart slow cooker. Pour the mole sauce mixture over the chicken, ensuring all pieces are evenly coated. Cover and cook on low for 8 hours or on high for 4 hours.
Shred the Chicken
Once cooked, transfer the chicken to a cutting board and remove the bones. Reserve 2 cups of the mole sauce for another use. Shred the chicken into large pieces and return it to the slow cooker, mixing it with the remaining sauce.
Serve the Tacos
Toast the corn tortillas over medium-high heat until slightly charred. Top each tortilla with the chicken mole mixture, then garnish with crumbled Cotija cheese and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Notes

Feel free to substitute with boneless chicken thighs for convenience, but bone-in chicken provides a richer flavor.
Leftover mole sauce can be stored and used in enchiladas, over rice, or as a dipping sauce.

Nutrition

Serving Size: 2 tacos
Calories: 390
Sugar: 8g
Sodium: 530mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg