Slow-Cooker Chicken Mole with Cilantro Rice

Slow-Cooker Chicken Mole with Cilantro Rice

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From: Everyday Slow Cooker

Mole sauce is a Mexican condiment primarily composed of fruit, chile pepper, nuts and spices. In our rendition, these ingredients take the form of raisins and tomatoes; ancho chiles; smoked almonds; and cocoa, cumin and cinnamon. The rich mixture coats the browned chicken thighs in the slow cooker, and doubles as a topping on the final dish. Garnish with fresh cilantro leaves, if desired.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 dried ancho chiles, stemmed and seeded (about 1 ounce)
  • 2 tablespoons olive oil
  • 12 boneless, skinless chicken thighs (about 3 pounds)
  • ⅓ cup smoked almonds (about 1 ounce)
  • ⅓ cup raisins (about 1¾ ounces)
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons kosher salt
  • 2 large tomatoes (about 1½ pounds), roughly chopped
  • 1 large white onion, roughly chopped (about 10 ounces)
  • 3 cloves garlic
  • 2 (8.8 ounce) packages precooked microwavable brown rice (such as Uncle Ben's Ready Rice)
  • ½ cup finely chopped fresh cilantro


  • Prep

  • Ready In

  1. Place the chiles in a bowl; add boiling water to cover. Let stand 10 minutes; drain well, reserving the chiles and discarding the liquid.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the chicken thighs to the skillet, and cook on 1 side until browned, about 5 minutes. Turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining oil and chicken.
  3. Place the chiles, almonds, raisins, cocoa, cumin, cinnamon, salt, tomatoes, onions, and garlic in a blender; process until smooth, 1 to 2 minutes. Pour the chile mixture over the chicken in the slow cooker. Cover and cook on LOW until the chicken is tender, about 3 hours and 30 minutes.
  4. Prepare the rice according to the package directions; stir in the cilantro. Divide the rice among 8 bowls. Serve the chicken and sauce over the rice.

Nutrition information

  • Serving size: about ⅓ cup rice, about 5 ounces chicken, ½ cup sauce
  • Per serving: 420 calories; 17 g fat(3 g sat); 5 g fiber; 31 g carbohydrates; 41 g protein; 7 g sugars; 0 g added sugars; 562 mg sodium;
  • Carbohydrate Servings: 2

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