Slow Cooker Chicken Mole Tacos

Name: Slow Cooker Chicken Mole Tacos
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 servings
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; 1/2 cup dark baking chocolate; 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 chicken thighs; 1/2 teaspoon kosher salt; 16 (6-inch) corn tortillas; 1/4 cup cotija cheese; 1/4 cup chopped fresh cilantro; 2 medium limes

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Prep Time
25 mins
Cook Time
8 hrs
Total Time
8 hrs 25 mins
Servings
8 servings
Calories
571 kcal
Course
Main Course
Cuisine
Mexican

Slow Cooker Chicken Mole Tacos

Sienna Marshall

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Slow Cooker Chicken Mole delivers the multi-layered flavors of a delicious mole in a set-it-and-forget-it recipe that is perfect for tacos.

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Ingredients

Servings

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
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 chicken thighs bone-in, skinned (See Note 1)
1/2 teaspoon kosher salt
16 (6-inch) corn tortillas
1/4 cup cotija cheese crumbled
1/4 cup chopped fresh cilantro
2 medium limes cut into wedges

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Instructions

In a bowl cover 3 dried ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.
In a small, dry skillet toast the 1/2 cup sliced almonds and 1 tablespoon sesame seeds for 3 minutes. Set aside
In a blender or food processor add seeded chiles, 1 (28 ounce can) whole peeled tomatoes, 1 medium yellow onion (roughly chopped), almonds, sesame seeds, 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, and 3 teaspoons minced garlic and blend until smooth.
Season 2 pounds chicken thighs with 1/2 teaspoon kosher salt and place in a 6-quart slow cooker. Add mole sauce mixture. Cover and cook on low for 8 hours or on high for 4 hours.
Place chicken on a cutting board and remove bones. Reserve 2 cups of the mole sauce for another use. Shred chicken into large pieces and return to slow cooker.
Toast and slightly char 16 (6-inch) corn tortillas over medium-high directly on burner. Top tortillas with chicken mole mixture, 1/4 cup Cotija cheese, and 1/4 cup chopped fresh cilantro. Serve with lime wedges.

Notes

Feel free to use boneless chicken thighs, but bone-in has so much more flavor.

Nutrition Information

Show Details

Serving 1serving Calories 571kcal (29%) Carbohydrates 50g (17%) Protein 28g (56%) Fat 31g (48%) Saturated Fat 9g (45%) Cholesterol 115mg (38%) Sodium 552mg (23%) Potassium 818mg (23%) Fiber 11g (44%) Sugar 9g (18%) Vitamin A 4095IU (82%) Vitamin C 12.9mg (14%) Calcium 177mg (18%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 571 kcal

% Daily Value*

Serving	1serving
Calories	571kcal	29%
Carbohydrates	50g	17%
Protein	28g	56%
Fat	31g	48%
Saturated Fat	9g	45%
Cholesterol	115mg	38%
Sodium	552mg	23%
Potassium	818mg	17%
Fiber	11g	44%
Sugar	9g	18%
Vitamin A	4095IU	82%
Vitamin C	12.9mg	14%
Calcium	177mg	18%
Iron	5.6mg	31%