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. Source: EatingWell Magazine, May/June 2016

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 Facts

460 calories; 20.2 g total fat; 4.3 g saturated fat; 100 mg cholesterol; 496 mg sodium. 714 mg potassium; 35.1 g carbohydrates; 7.3 g fiber; 6 g sugar; 34.9 g protein; 1737 IU vitamin a iu; 4 mg vitamin c; 25 mcg folate; 144 mg calcium; 4 mg iron; 113 mg magnesium; 2 g added sugar;