Chicken Mole Tacos

Chicken Mole Tacos

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From: EatingWell Magazine, May/June 2016

This easy slow-cooker chicken recipe with mole poblano gets plenty of complex flavor from anchos (dried poblanos). Beer is an unconventional ingredient, but makes a nice bittersweet companion for the chiles. For more ways to serve this healthy mole, try these ideas: leave the chicken on the bone and serve with the sauce over brown rice; serve the shredded chicken on buns with creamy coleslaw; or stir vegetables and a can of rinsed beans into the saucy shredded chicken to make chili.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 15-ounce can no-salt-added diced tomatoes
  • 1 cup stout or low-sodium chicken broth
  • ½ cup almonds, toasted
  • ¼ cup sesame seeds, toasted, plus more for garnish
  • 2 ounces ancho chiles, stemmed and seeded
  • 4 cloves garlic, crushed
  • 1 tablespoon dried oregano
  • 1¼ teaspoons salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 8 bone-in, skinless chicken thighs, trimmed (about 3½ pounds)
  • 1 ounce Mexican chocolate, grated, or 2 tablespoons bittersweet chocolate chips
  • 16 corn tortillas, warmed
  • Radish slices for serving
  • Lime wedges for serving


  • Active

  • Ready In

  1. Combine tomatoes and their juice, beer (or broth), almonds, sesame seeds, chiles, garlic, oregano, salt, cinnamon, allspice and cloves in a blender. Puree for 1 minute, scraping down the sides once or twice.
  2. Coat a 5- to 6-quart slow cooker with cooking spray. Pour in the sauce, then nestle chicken into it. Cover and cook on High for 3 hours or Low for 6 hours.
  3. Remove the chicken from the sauce. Using 2 forks, shred the meat into bite-size pieces. Stir chocolate into the sauce, then stir the chicken back in.
  4. Serve the chicken mole in corn tortillas, topped with sesame seeds and radish slices, with lime wedges on the side, if desired.
  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 3 days.
  • Equipment: 5- to 6-quart slow cooker
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: 3 oz. chicken, ½ cup sauce & 2 tortillas
  • Per serving: 460 calories; 20 g fat(4 g sat); 7 g fiber; 35 g carbohydrates; 35 g protein; 25 mcg folate; 100 mg cholesterol; 6 g sugars; 2 g added sugars; 1,737 IU vitamin A; 4 mg vitamin C; 144 mg calcium; 4 mg iron; 496 mg sodium; 714 mg potassium
  • Nutrition Bonus: Vitamin A (35% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, 4 lean meat, 1½ fat

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