Slow-Cooker Chicken Mole Tacos

Mole is a thick, dark, nutty, sweet, traditionally Mexican sauce made with a hint of chocolate. This slow-cooker recipe from Cooking Light gets plenty of complex flavor from anchos (dried poblanos) — and makes the time-consuming process easier thanks to tools like a slow cooker and blender.

under 8 hours 10 mins
dinner
Updated on 10 June 2024

Ingredients for servings

    Slow-Cooker Chicken Mole Tacos

  • 2 dried ancho chiles

  • 28 oz an unsalted whole tomatoes

  • 1 cup yellow onion chopped

  • 0.5 cup sliced almonds toasted

  • 0.5 cup semisweet baking chocolate finely chopped

  • 0.25 cup raisins

  • 0.25 cup unsalted chicken stock

  • 1 tbsp ground cumin

  • 1 tbsp canned adobo sauce

  • 1 tsp ground cinnamon

  • 2 chipotle chilies, canned in adobo sauce

  • 3 garlic cloves smashed

  • 2 lb skinless, bone-in chicken thighs

  • 1 tsp kosher salt

  • 16 corn tortillas

  • 1 oz cotija cheese crumbled

  • 0.25 cup fresh cilantro

  • 2 limes cut into wedges

Directions

  • Place ancho chilies in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds. Process seeded chilies, tomatoes, onions, almonds, chocolate, raisins, stock, cumin, adobo sauce, cinnamon, chipotle chilies and garlic in a food processor until smooth.]

  • Sprinkle chicken with salt; place in a 6-quart slow cooker. Add tomato mixture. Cover and cook on low 8 hours. Place chicken on a cutting board; remove bones. Reserve 2 cups sauce for another use. Shred chicken into large pieces and return to slow cooker.

  • Working with 1 tortilla at a time, heat tortillas over medium-high directly on burner until lightly charred, about 15 seconds per side. Top tortillas with chicken mixture, cheese and cilantro. Serve with lime wedges.

Notes

Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.

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