Servings
Font
Back
0 from 6 votes

Crockpot Mexican Chicken Mole

A rich Chicken Mole made in a crockpot that will knock your socks off!

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 1/2 - 2 lbs. chicken breast
  • 1/2 cup chicken broth may substitute water, but will need to add more salt
  • 1 - 14.5 ounce can diced tomatoes
  • 1 1/2 Tablespoons chili powder
  • 1/4 teaspoon cumin
  • 1 Tablespoon minced garlic  or 1 teaspoon Garlic Powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons peanut butter
  • 1/3 cup raisins
  • Topping:
  • 1/3 cup cilantro leaves chopped
  • peanuts chopped
  • 1 avocado diced
  • 1/4 cup white onion diced
  • 3/4 cup queso fresco
  • fresh orange juice optional
  • corn tortillas

Instructions

    Cup of Yum
  1. In blender, combine chicken broth, tomatoes with juice, chili powder, cumin, garlic, salt, pepper, cocoa powder, peanut butter, and raisins. Blend up creamy.
  2. Place chicken in crockpot. Sprinkle with a little salt. Pour 3/4 of the mole sauce over chicken. Cook on LOW for 4-5 hours, or until tender. Shred with two forks. Pour remaining sauce over chicken. Cook for 30 minutes longer. Season to taste.
  3. Place mole chicken on platter. Squeeze a little fresh squeezed orange juice over mole (optional) and season to taste.
  4. Serve with corn tortillas, queso fresco, diced white onion, cilantro and avocado.