Go Back
+ servings
Slow Cooker Mole Chicken Thighs taco

Easy Slow Cooker Mole Chicken Thighs

Mole is a rich, earthy Mexican sauce seasoned with chilies, spices and chocolate. 
Course Main Course
Cuisine Mexican
Keyword mole chicken thighs, slow cooker chicken mole recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 539kcal
Author Toni Dash


  • 1 large Yellow Onion , cut into pieces that will pulverize in your blender
  • 3 small Garlic Cloves , peeled
  • 14.5 ounce can Fire-Roasted Diced Tomatoes
  • ¼ cup Raisins
  • 1 teaspoon Ground Cumin
  • 3 tablespoons Ancho Chile Powder OR two dried Ancho Chiles reconstituted in water and de-stemmed
  • 1 teaspoon Chili Powder
  • 1 teaspoon Mexican Oregano (or regular Oregano if not available)
  • 4 Chipolte Chilies en Adobo
  • 2 teaspoons Adobo Sauce (from the can of chilies)
  • 2 disks of Ibarra Mexican Chocolate , chopped into pieces that will be pulverized by your blender
  • 3 tablespoons Olive Oil
  • ¾ cup Pepitas (raw pumpkin seeds available in the bulk food section of most grocery stores)
  • 12 Chicken Thighs (either skin on/bone in or skinless boneless if you would like to use the meat for tacos)
  • Kosher Salt
  • Freshly ground Black Pepper


  • In a large skillet over medium-high heat, toast the pepitas (pumpkin seeds), stirring constantly until fragrant (2-3 minutes). Remove from heat.
  • In a blender or food processor, combine the onion, garlic, tomatoes, raisins, cumin, ancho chile powder or chilies, chili powder, oregano, chipotle chilies, adobo sauce, Mexican chocolate, oil and toasted pepitas. Pulse to form a thick sauce will all ingredients pureed.
  • Rinse the chicken thighs and pat dry with paper towel. Pour a large amount of kosher salt and ground pepper into a bowl or dinner plate and coat both sides of each chicken thigh. Place chicken thighs in the slow cooker.
  • Cover the chicken with the sauce and move the chicken to allow the sauce to reach the lower pieces of chicken without removing the salt and pepper coating.
  • Cook on high for 4-6 hours until chicken is fully cooked, stirring a few times during the cooking to ensure the sauce is coating each chicken thigh.
  • Serve over rice or sliced in tacos. May be refrigerated and used the following day as well.


Serving: 6g | Calories: 539kcal | Carbohydrates: 16g | Protein: 31g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 166mg | Sodium: 477mg | Potassium: 715mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1370IU | Vitamin C: 38.9mg | Calcium: 61mg | Iron: 3.6mg