27+ Deliciously Easy Crockpot Chicken Mole Recipes to Try Today

Crockpot chicken mole is the ultimate comfort food, offering a rich, flavorful combination of spices, chocolate, and tender chicken.

It’s a dish that’s perfect for busy days when you want something hearty but easy to prepare.

With a variety of mole styles and ingredients, there’s a recipe to suit every taste.

Whether you prefer it spicy, sweet, or somewhere in between, chicken mole can be made in countless delicious ways in your slow cooker.

In this article, we’ve compiled 27+ crockpot chicken mole recipes that will elevate your dinner game.

From classic combinations to innovative twists, you’ll find new favorites to add to your meal rotation.

27+ Deliciously Easy Crockpot Chicken Mole Recipes to Try Today

There’s no shortage of ways to make chicken mole in your crockpot.

Each recipe offers unique flavors, making this dish a versatile choice for any meal.

Whether you’re feeding a family or preparing a meal for yourself, these 27+ crockpot chicken mole recipes will make your slow cooker a hero in the kitchen.

Try one (or all!) and savor the rich, complex taste of homemade mole in the easiest way possible.

Classic Slow Cooker Chicken Mole

This rich and flavorful classic chicken mole is made effortlessly in the crockpot, allowing the deep, complex flavors to develop over hours. A perfect blend of chocolate, spices, and smoky peppers, this dish is a comforting and satisfying meal for any occasion. Serve it over rice, with warm tortillas, or alongside a fresh salad for a truly authentic experience.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons smooth peanut butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1 dried ancho chili, chopped
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• 2 tablespoons sesame seeds, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Place the chopped onion, garlic, and dried ancho chili in the crockpot.
2. Add the chicken breasts and season them with salt and pepper.
3. In a bowl, mix chicken broth, diced tomatoes, peanut butter, cocoa powder, chili powder, cumin, cinnamon, smoked paprika, honey, and apple cider vinegar. Stir until well combined.
4. Pour the mixture over the chicken in the crockpot.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
6. Remove the chicken and shred it using two forks.
7. Blend the sauce in the crockpot using an immersion blender until smooth.
8. Return the shredded chicken to the sauce and stir to coat.
9. Serve hot, garnished with sesame seeds and fresh cilantro.

This classic slow cooker chicken mole is a deliciously hearty dish that’s easy to prepare but packed with deep, complex flavors. The richness of the chocolate and peanut butter balances the warmth of the spices, making each bite comforting and satisfying. It’s a fantastic meal to enjoy with family, bringing a taste of authentic Mexican cuisine right to your table.

Sweet & Spicy Slow Cooker Chicken Mole

This sweet and spicy variation of chicken mole takes the traditional dish up a notch by incorporating sweet dried fruit and extra heat from chipotle peppers. The contrast of flavors creates an irresistible dish that is both bold and well-balanced. Perfect for those who love a little kick in their meals!

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) fire-roasted tomatoes
• 1 chipotle pepper in adobo sauce, chopped
• ¼ cup raisins
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• ½ teaspoon cayenne pepper
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• ¼ cup slivered almonds, for garnish
• Chopped green onions, for garnish

Instructions:

1. Place the diced onion and garlic in the crockpot, followed by the chicken thighs.
2. In a mixing bowl, combine chicken broth, fire-roasted tomatoes, chipotle pepper, raisins, almond butter, cocoa powder, chili powder, cinnamon, cayenne, maple syrup, and balsamic vinegar. Stir well.
3. Pour the sauce over the chicken in the crockpot.
4. Cover and cook on low for 5-6 hours or high for 3 hours, until the chicken is tender.
5. Remove the chicken, shred it, and set it aside.
6. Use an immersion blender to blend the sauce until smooth.
7. Return the shredded chicken to the sauce and stir to coat.
8. Serve hot, garnished with slivered almonds and green onions.

This sweet and spicy slow cooker chicken mole is a game-changer for anyone who loves bold flavors. The sweetness from the raisins and maple syrup balances out the smoky heat from the chipotle and cayenne, creating a mouthwatering dish with a depth of flavor. It’s an ideal meal for cozy nights in, served over rice or in tacos for a delicious twist.

Slow Cooker Chicken Mole with Dark Chocolate & Coffee

This deep, rich chicken mole takes inspiration from traditional Oaxacan flavors by incorporating dark chocolate and a hint of coffee for an even more intense taste. The slow cooking process allows the sauce to develop beautifully, resulting in a dish that’s as luxurious as it is easy to make.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon instant espresso powder
• 2 tablespoons dark chocolate (85% cacao), chopped
• 2 tablespoons tahini or peanut butter
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• ½ teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste
• Crumbled queso fresco, for garnish
• Chopped fresh parsley, for garnish

Instructions:

1. Place the sliced onion and minced garlic in the crockpot.
2. Add the chicken thighs and season with salt and pepper.
3. In a bowl, whisk together chicken broth, crushed tomatoes, espresso powder, dark chocolate, tahini, chili powder, cinnamon, smoked paprika, coriander, honey, and red wine vinegar.
4. Pour the sauce over the chicken in the crockpot.
5. Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender.
6. Remove the chicken, shred it, and set it aside.
7. Blend the sauce in the crockpot until smooth using an immersion blender.
8. Return the shredded chicken to the sauce and stir to combine.
9. Serve hot, topped with crumbled queso fresco and chopped parsley.

This dark chocolate and coffee-infused chicken mole is a sophisticated twist on the classic dish, offering a deep, rich flavor profile. The bitterness of the dark chocolate and espresso complements the savory spices, making this an unforgettable meal. Serve it with warm tortillas or over rice for a restaurant-quality experience at home.

Mole Poblano Chicken in the Slow Cooker

This traditional and comforting chicken mole poblano recipe brings together the classic mole poblano sauce, made with chiles, chocolate, and spices, in a crockpot for a hands-off meal. The result is tender, flavorful chicken that pairs wonderfully with rice or tortillas.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 3 dried pasilla chiles, seeds removed
• 1 dried mulato chile, seeds removed
• 2 tablespoons peanut butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• Toasted pumpkin seeds, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Place the chopped onion and garlic in the bottom of the crockpot, followed by the chicken breasts.
2. In a small pan, toast the dried pasilla and mulato chiles over medium heat until fragrant (about 2 minutes). Then, blend them with chicken broth, diced tomatoes, peanut butter, cocoa powder, chili powder, cinnamon, ground cloves, brown sugar, and apple cider vinegar until smooth.
3. Pour the mole sauce over the chicken in the crockpot.
4. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender.
5. Remove the chicken and shred it with two forks.
6. Stir the shredded chicken back into the sauce.
7. Serve hot, garnished with toasted pumpkin seeds and fresh cilantro.

This mole poblano chicken brings an authentic Mexican flavor right to your table with the rich depth of the pasilla and mulato chiles, the creaminess from the peanut butter, and the subtle sweetness of brown sugar. It’s the perfect meal to serve for a family dinner or a gathering with friends, as it’s both hearty and satisfying.

Crockpot Chicken Mole with Almonds and Chili

This version of chicken mole combines the rich flavor of almond butter and a blend of chilies for a mole that’s creamy, nutty, and subtly spicy. Perfect for a special dinner, the combination of ingredients is sure to impress.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 can (14 oz) diced tomatoes
• 1 dried guajillo chile, seeds removed
• 1 dried pasilla chile, seeds removed
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon agave syrup
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Sliced almonds, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Layer the chopped onion and garlic in the crockpot, followed by the chicken thighs.
2. In a blender, combine the chicken broth, diced tomatoes, guajillo and pasilla chiles, almond butter, cocoa powder, chili powder, cumin, smoked paprika, agave syrup, lime juice, salt, and pepper. Blend until smooth.
3. Pour the mole sauce over the chicken.
4. Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is tender.
5. Remove the chicken and shred it.
6. Stir the shredded chicken back into the sauce, ensuring it’s coated evenly.
7. Serve hot, garnished with sliced almonds and fresh cilantro.

This slow-cooked chicken mole with almonds brings a satisfying nuttiness to the dish, perfectly balancing the heat from the chilies and the sweetness from the agave syrup. It’s a great choice for a comforting dinner, and the almonds add a lovely texture and a burst of flavor to every bite.

Slow Cooker Chicken Mole with Sweet Potatoes

A healthy, hearty variation of chicken mole that includes sweet potatoes for added richness and sweetness. The natural sweetness of the potatoes complements the deep flavors of the mole sauce, making for a balanced and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) crushed tomatoes
• 1 dried ancho chile, seeds removed
• 2 tablespoons tahini
• 1 tablespoon cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon honey
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the diced sweet potatoes and chopped onion in the crockpot.
2. Add the chicken breasts, garlic, and season with salt and pepper.
3. In a blender, combine the chicken broth, crushed tomatoes, ancho chile, tahini, cocoa powder, chili powder, cumin, smoked paprika, honey, and lime juice. Blend until smooth.
4. Pour the mole sauce over the chicken and sweet potatoes.
5. Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is tender and the sweet potatoes are soft.
6. Remove the chicken, shred it, and return it to the crockpot, stirring to coat it with the sauce.
7. Serve hot, garnished with fresh cilantro.

This chicken mole with sweet potatoes is a wonderfully unique dish that offers a sweet and savory experience with each bite. The sweetness of the potatoes works beautifully with the richness of the mole sauce, creating a dish that’s both healthy and indulgent.

Crockpot Chicken Mole with Pineapple

For a tropical twist on traditional chicken mole, this recipe incorporates the sweetness of pineapple, which complements the savory, smoky, and slightly spicy mole sauce. It’s a vibrant dish that’s perfect for summer nights or when you’re craving something fresh yet comforting.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup fresh pineapple chunks
• 2 tablespoons peanut butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Chopped cilantro, for garnish

Instructions:

1. Place the sliced onion and minced garlic in the crockpot, followed by the chicken thighs.
2. Add the fresh pineapple chunks to the pot.
3. In a blender, combine chicken broth, diced tomatoes, peanut butter, cocoa powder, chili powder, cinnamon, smoked paprika, brown sugar, lime juice, salt, and pepper. Blend until smooth.
4. Pour the mole sauce over the chicken and pineapple.
5. Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender.
6. Remove the chicken and shred it.
7. Stir the shredded chicken back into the sauce.
8. Serve hot, garnished with chopped cilantro.

This crockpot chicken mole with pineapple offers a delightful contrast of sweet and savory flavors, making it an exciting twist on the traditional dish. The pineapple adds a refreshing sweetness that balances the richness of the mole, resulting in a tropical-inspired comfort food that’s perfect for any occasion.

Vegan Crockpot Mole with Tofu and Vegetables

A plant-based alternative to the classic chicken mole, this recipe swaps tofu for chicken and adds a variety of vegetables. The result is a rich and flavorful vegan mole that still captures all the traditional depth and complexity.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 dried ancho chile, seeds removed
• 2 tablespoons tahini
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Layer the chopped onion and garlic in the crockpot. Add the tofu cubes, zucchini, bell pepper, and corn.
2. In a blender, combine vegetable broth, diced tomatoes, ancho chile, tahini, cocoa powder, chili powder, cumin, cinnamon, maple syrup, salt, and pepper. Blend until smooth.
3. Pour the mole sauce over the vegetables and tofu.
4. Cover and cook on low for 5-6 hours or high for 3 hours, until the vegetables are tender and the tofu has absorbed the flavors.
5. Stir the ingredients to combine.
6. Serve hot, garnished with fresh parsley.

This vegan crockpot mole offers a hearty and satisfying alternative to the traditional chicken dish, with tofu absorbing all the wonderful flavors of the mole sauce. The addition of vegetables gives the dish a fresh and healthy twist, making it a great option for plant-based eaters.

Slow Cooker Chicken Mole with Roasted Tomatoes

This version of chicken mole incorporates roasted tomatoes, which add a deep, smoky flavor to the dish. The slow cooking allows the tomatoes to meld into the mole sauce, giving the chicken a rich, flavorful base.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 cups roasted tomatoes (fresh or canned)
• 1 dried guajillo chile, seeds removed
• 1 tablespoon almond butter
• 1 tablespoon cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon honey
• Salt and pepper, to taste
• Chopped cilantro, for garnish

Instructions:

1. Place the chopped onion and garlic in the crockpot. Add the chicken breasts.
2. In a blender, combine chicken broth, roasted tomatoes, guajillo chile, almond butter, cocoa powder, chili powder, smoked paprika, cumin, honey, salt, and pepper. Blend until smooth.
3. Pour the mole sauce over the chicken.
4. Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is tender.
5. Remove the chicken and shred it.
6. Stir the shredded chicken back into the sauce.
7. Serve hot, garnished with fresh cilantro.

This slow-cooked chicken mole with roasted tomatoes offers a wonderfully smoky and rich flavor, elevating the mole with the deep, caramelized taste of roasted tomatoes. It’s a dish that’s sure to impress anyone at the dinner table, perfect for both casual meals and special occasions.

Slow Cooker Chicken Mole with Black Beans

This hearty and comforting chicken mole features a blend of tender chicken and savory black beans. The addition of beans enhances the dish’s texture and makes it even more filling. Perfect for a family meal or a cozy dinner, this recipe brings together the richness of mole with a healthy protein boost.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Crumbled feta cheese, for garnish

Instructions:

1. Place the chopped onion, garlic, and black beans in the bottom of the crockpot.
2. Add the chicken thighs and season with salt and pepper.
3. In a bowl, whisk together chicken broth, diced tomatoes, almond butter, cocoa powder, chili powder, cumin, cinnamon, honey, and apple cider vinegar.
4. Pour the mole sauce over the chicken and beans.
5. Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is tender.
6. Shred the chicken using two forks and stir it into the beans and sauce.
7. Serve hot, garnished with fresh cilantro and crumbled feta cheese.

This slow cooker chicken mole with black beans is both satisfying and nutritious. The beans add a hearty texture that complements the rich and spicy mole sauce, while the honey and vinegar balance the flavors. This dish is perfect for those who want a wholesome and flavorful meal that’s easy to prepare.

Chicken Mole with Roasted Squash and Poblano

A fresh take on chicken mole, this recipe incorporates roasted squash and poblano peppers, giving the dish a light yet rich flavor. The sweetness of the squash pairs beautifully with the smoky poblano and the complexity of the mole sauce, creating a deliciously vibrant meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 small butternut squash, peeled and cubed
• 2 poblano peppers, roasted and chopped
• 2 tablespoons peanut butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 tablespoon honey
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Roast the cubed squash and poblano peppers in the oven at 400°F for 20-25 minutes, until tender and lightly caramelized.
2. Place the chopped onion and garlic in the crockpot, followed by the chicken breasts.
3. Add the roasted squash and poblano peppers to the crockpot.
4. In a blender, combine chicken broth, diced tomatoes, peanut butter, cocoa powder, chili powder, cumin, cinnamon, honey, lime juice, salt, and pepper. Blend until smooth.
5. Pour the mole sauce over the chicken and vegetables.
6. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender.
7. Shred the chicken and stir it back into the sauce.
8. Serve hot, garnished with fresh cilantro.

This chicken mole with roasted squash and poblano offers a delightful balance of sweetness, heat, and smokiness. The squash provides a rich and creamy texture, while the roasted poblano peppers add a subtle smokiness that enhances the mole sauce. It’s a comforting and flavorful dish that’s perfect for a cozy dinner.

Crockpot Chicken Mole with Coconut Milk

For a creamy twist on traditional chicken mole, this recipe adds coconut milk, creating a velvety texture and a slight sweetness that complements the heat of the mole sauce. It’s a great option for those looking for a dairy-free version of this classic dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons tahini
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chopped onion and garlic in the crockpot, followed by the chicken breasts.
2. In a blender, combine chicken broth, crushed tomatoes, coconut milk, tahini, cocoa powder, chili powder, smoked paprika, cinnamon, maple syrup, salt, and pepper. Blend until smooth.
3. Pour the mole sauce over the chicken.
4. Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is tender.
5. Shred the chicken with two forks and stir it back into the sauce.
6. Serve hot, garnished with fresh cilantro.

This coconut milk-infused chicken mole offers a creamy, rich texture and a slight sweetness that balances the heat from the spices. The coconut milk adds a luxurious finish to the dish, making it comforting and indulgent. It’s a great dairy-free option that doesn’t sacrifice flavor.

Crockpot Chicken Mole with Cilantro Lime Rice

Pair your slow-cooked chicken mole with cilantro lime rice for a refreshing and flavorful side that complements the richness of the mole sauce. The light, zesty rice balances the savory, spicy chicken, making for a well-rounded meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons peanut butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 tablespoon honey
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

For the Cilantro Lime Rice:

• 1 cup white rice
• 2 cups water
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• ¼ cup chopped cilantro
• Salt, to taste

Instructions:

1. Place the chopped onion and garlic in the crockpot, followed by the chicken thighs.
2. In a blender, combine chicken broth, diced tomatoes, peanut butter, cocoa powder, chili powder, cumin, cinnamon, honey, lime juice, salt, and pepper. Blend until smooth.
3. Pour the mole sauce over the chicken.
4. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender.
5. Shred the chicken with two forks and stir it back into the sauce.
6. For the rice: Bring the water to a boil in a small pot, then add the rice. Reduce to a simmer, cover, and cook for 18-20 minutes, until the rice is tender.
7. Fluff the rice with a fork and stir in olive oil, lime juice, cilantro, and salt.
8. Serve the mole chicken over the cilantro lime rice, garnished with fresh cilantro.

This chicken mole with cilantro lime rice is a refreshing and well-balanced meal. The light, zesty rice pairs perfectly with the deep, flavorful mole sauce, creating a comforting dish that’s satisfying yet not overly heavy.

Crockpot Chicken Mole with Caramelized Onions

This recipe features caramelized onions that add a sweet, savory depth to the mole sauce. The slow-cooking process allows the onions to meld into the sauce, creating a complex and flavorful dish that’s sure to impress.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large onions, sliced thin
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tahini
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat a small amount of oil in a pan over medium heat and caramelize the sliced onions until golden brown (about 20 minutes).
2. Add the caramelized onions and garlic to the crockpot, then top with the chicken breasts.
3. In a bowl, whisk together chicken broth, diced tomatoes, tahini, cocoa powder, chili powder, smoked paprika, cumin, honey, salt, and pepper.
4. Pour the mole sauce over the chicken and onions.
5. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender.
6. Shred the chicken with two forks and stir it back into the sauce.
7. Serve hot, garnished with fresh parsley.

The caramelized onions in this chicken mole recipe add a touch of sweetness and complexity that perfectly balances the mole’s richness. The slow-cooked onions add depth and flavor, making this dish extra comforting.

Crockpot Chicken Mole with Spinach and Mushrooms

A healthy and hearty take on the classic chicken mole, this version includes spinach and mushrooms for added flavor and nutrition. The earthiness of the mushrooms and the freshness of the spinach perfectly complement the rich mole sauce.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chopped onion and garlic in the crockpot, followed by the chicken thighs.
2. Add the sliced mushrooms and fresh spinach.
3. In a blender, combine chicken broth, diced tomatoes, almond butter, cocoa powder, chili powder, cumin, smoked paprika, honey, salt, and pepper. Blend until smooth.
4. Pour the mole sauce over the chicken and vegetables.
5. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender.
6. Shred the chicken and stir it back into the sauce.
7. Serve hot, garnished with fresh cilantro.

This crockpot chicken mole with spinach and mushrooms offers a balanced and flavorful meal with added nutrition. The earthy mushrooms and nutrient-packed spinach enhance the richness of the mole sauce, making this a wholesome and comforting dish.

Crockpot Chicken Mole with Sweet Potatoes and Peppers

This recipe combines the sweet, creamy texture of roasted sweet potatoes with a flavorful, spicy chicken mole. The peppers add a hint of smokiness, making this a perfectly balanced and comforting dish. The slow cooker ensures the chicken becomes tender and the flavors meld beautifully.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 medium sweet potatoes, peeled and cubed
• 2 bell peppers, chopped
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chopped onion, garlic, sweet potatoes, and bell peppers in the bottom of the crockpot.
2. Add the chicken thighs and season with salt and pepper.
3. In a bowl, whisk together chicken broth, diced tomatoes, almond butter, cocoa powder, chili powder, cumin, cinnamon, honey, salt, and pepper.
4. Pour the mole sauce over the chicken and vegetables.
5. Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is tender.
6. Shred the chicken with two forks and stir it into the sauce.
7. Serve hot, garnished with fresh cilantro.

This chicken mole with sweet potatoes and peppers offers a comforting, slightly sweet flavor with the rich and spicy depth of mole sauce. The sweet potatoes provide a soft, creamy texture that pairs perfectly with the mole, making for a satisfying meal.

Crockpot Chicken Mole with Apple and Cranberries

For a seasonal twist on the classic chicken mole, this recipe features the addition of apples and cranberries, which balance the heat of the mole with a touch of sweetness and tartness. It’s perfect for holiday dinners or any time you want a festive and flavorful dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 apples, peeled and diced
• 1 cup dried cranberries
• 2 tablespoons peanut butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Place the chopped onion and garlic in the crockpot, followed by the chicken breasts.
2. Add the diced apples and cranberries to the crockpot.
3. In a blender, combine chicken broth, diced tomatoes, peanut butter, cocoa powder, chili powder, cinnamon, maple syrup, salt, and pepper. Blend until smooth.
4. Pour the mole sauce over the chicken and fruit.
5. Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is tender.
6. Shred the chicken with two forks and stir it back into the sauce.
7. Serve hot, garnished with fresh parsley.

This chicken mole with apple and cranberries is a festive and flavorful variation of the classic recipe. The sweetness of the apples and tartness of the cranberries provide a beautiful contrast to the spicy mole sauce, making it an ideal dish for special occasions or holiday gatherings.

Crockpot Chicken Mole with Zucchini and Corn

This lighter chicken mole features the fresh, crisp flavors of zucchini and sweet corn, which perfectly balance the rich mole sauce. The vegetables add texture and freshness, making this a wonderful option for a healthy yet indulgent meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 medium zucchinis, chopped
• 1 cup fresh corn kernels (or frozen)
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chopped onion and garlic in the crockpot, followed by the chicken breasts.
2. Add the zucchini and corn kernels to the crockpot.
3. In a bowl, whisk together chicken broth, diced tomatoes, almond butter, cocoa powder, chili powder, cumin, smoked paprika, honey, salt, and pepper.
4. Pour the mole sauce over the chicken and vegetables.
5. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender.
6. Shred the chicken with two forks and stir it into the sauce.
7. Serve hot, garnished with fresh cilantro.

This chicken mole with zucchini and corn is a light yet flavorful variation that offers a perfect balance of richness and freshness. The zucchini adds a tender texture, while the corn provides a natural sweetness that complements the mole’s deep flavor.

Crockpot Chicken Mole with Avocado and Mango

Incorporating creamy avocado and juicy mango, this chicken mole offers a tropical twist on the classic. The coolness of the avocado and the sweetness of the mango balance the spicy and rich mole sauce, creating a delightful combination of flavors.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 ripe avocado, diced
• 1 ripe mango, peeled and diced
• 2 tablespoons tahini
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chopped onion and garlic in the crockpot, followed by the chicken thighs.
2. In a bowl, whisk together chicken broth, diced tomatoes, tahini, cocoa powder, chili powder, cumin, cinnamon, lime juice, salt, and pepper.
3. Pour the mole sauce over the chicken.
4. Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is tender.
5. Shred the chicken with two forks and stir it into the sauce.
6. Just before serving, add the diced avocado and mango.
7. Serve hot, garnished with fresh cilantro.

This chicken mole with avocado and mango brings a refreshing contrast to the rich and spicy mole sauce. The avocado adds a creamy texture, while the mango provides a tropical sweetness, making this dish both exotic and comforting.

Crockpot Chicken Mole with Eggplant and Olives

A Mediterranean-inspired variation of chicken mole, this recipe incorporates tender eggplant and briny olives, which add a unique depth of flavor to the mole sauce. The combination of earthy vegetables and rich mole creates a savory dish that’s both complex and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 medium eggplant, cubed
• 1 cup green olives, pitted and sliced
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Place the chopped onion, garlic, eggplant, and olives in the crockpot, followed by the chicken breasts.
2. In a bowl, whisk together chicken broth, diced tomatoes, almond butter, cocoa powder, chili powder, cumin, smoked paprika, honey, salt, and pepper.
3. Pour the mole sauce over the chicken and vegetables.
4. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender.
5. Shred the chicken with two forks and stir it into the sauce.
6. Serve hot, garnished with fresh parsley.

This chicken mole with eggplant and olives offers a Mediterranean twist on the classic dish. The eggplant becomes melt-in-your-mouth tender, while the olives add a briny punch that enhances the mole’s rich flavors. This is a unique and satisfying variation of the traditional recipe.

Crockpot Chicken Mole with Spinach and Sweet Potatoes

A nourishing and wholesome take on chicken mole, this recipe combines the earthiness of spinach with the sweetness of tender sweet potatoes. The mole sauce ties it all together with its bold flavors, making this a complete, healthy, and hearty meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 medium sweet potatoes, peeled and cubed
• 3 cups fresh spinach
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chopped onion, garlic, sweet potatoes, and spinach in the crockpot.
2. Add the chicken thighs and season with salt and pepper.
3. In a bowl, whisk together chicken broth, diced tomatoes, almond butter, cocoa powder, chili powder, cumin, cinnamon, maple syrup, salt, and pepper.
4. Pour the mole sauce over the chicken and vegetables.
5. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender.
6. Shred the chicken with two forks and stir it into the sauce.
7. Serve hot, garnished with fresh cilantro.

This chicken mole with spinach and sweet potatoes is a satisfying, nutrient-dense meal. The combination of earthy spinach and sweet potatoes creates a perfect balance to the richness of the mole sauce, making it a comforting yet healthy choice for any dinner.

Note: More recipes are coming soon!