Legendary Slow Cooker Mexican Mole Sauce Recipe
Mole is a traditional Mexican sauce from the States of Puebla and Oaxaca. Mole is an amazing and complex blend of chilies, spices, nuts, fruit, and chocolate. Depending on the recipe the ingredient list for a from-scratch mole is 20 – 30 ingredients long and takes hours to cook.
This recipe uses a slow cooker and a few convenience items to make molé easy enough for an everyday meal.
Slow Cooker Chicken Mole Poblano - Easy Cheater Version
I love Mole and if I have a day to kill cooking there's nothing better than homemade Mole, but there are not many days I have that kind of time and I can't find a restaurant nearby that has a good mole.
So I start with Dona Maria Mole Sauce. It comes in two forms, a ready-to-use liquid form or in a concentrate. With the concentrate, you add chicken stock to cook with. I doctor it up with spices and toss it in the slow cooker. Now we can have chicken mole any night of the week. Don't knock it until you try it:-)
- 6 breast chicken
- 1 container Dona Maria Mole Sauce
- 1 T pepper
- 1 lime juiced
- 1 orange juiced
- 2 t cinnamon ground
- 2 t cayenne
- 1 T almond extract
- 1/2 Peel of one orange
- 1/4 C Honey preferably orange blossom
- 2 T sesame seeds optional
Season chicken with salt, and 1/2 the pepper.
Toss chicken with orange and lime juice.
Add chicken to slow cooker.
Add Dona Maria Mole Sauce, 1/2 T pepper, cinnamon, cayenne, almond extract and orange peel. Stir to combine.
Cook on high for 4-5 hours or on low 6-7 hours (or longer, no need to rush home if cooking on low).
1 hour before complete add the honey.
Either serve as breast or shred to use in enchiladas, tacos or burritos. Sprinkle with sesame seeds if you like.
I like my mole spicy so I add a little more cayenne and about 2 t of Tabasco.
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DIY + Create
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