Making mole from scratch can feel like a labor of love, but not with this version! It’ll taste like a labor of love, but it sure won’t feel like it. These slow cooker chicken mole tacos bring all the deep, complex flavors of traditional mole without the all-day cooking. With just a bit of prep, your slow cooker handles the heavy lifting, leaving you with tender, juicy chicken drenched in an intensely flavorful sauce you’ll absolutely love.
Why Our Recipe
- Brings you authentic mole flavor with minimal effort using the slow cooker.
- Complex, layered sauce made from pantry staples, some dried chiles, and a little chocolate.
- Perfectly tender chicken thighs make the ultimate taco filling or use them for enchilada and more!
Hi everyone, it’s Kevin from Kevin Is Cooking. Special thanks to Rachel for letting me contribute here on The Stay at Home Chef. For today’s post I’m sharing my Slow Cooker Chicken Mole Tacos! A mole is a Mexican sauce that is comprised of toasted nuts, dried fruit, chiles, chocolate and other savory ingredients, herbs and spices. The mole sauce is smooth, a little smoky, and just slightly sweet—everything you want in a good mole. Spoon it over shredded chicken and charred tortillas, then finish with Cotija, fresh cilantro, and lime. It’s a weeknight dinner with weekend-level flavor, and yes, it makes amazing enchiladas too.
Ingredient Notes
- Dried Ancho Chiles: These are mild and smoky. Find them in the Latin section of most grocery stores or at Latin markets. Remove the stems and seeds after soaking.
- Sliced Almonds: Use pre-sliced almonds sold in little packages. You’ll toast them briefly to bring out flavor.
- Sesame Seeds: You’ll end up toasting these with the almonds to add nuttiness to the sauce.
- Whole Peeled Tomatoes: A standard 28-ounce can works perfectly. No need to drain.
- Yellow Onion: Roughly chopped is fine since everything goes in the blender.
- Dark Baking Chocolate: Unsweetened or at least 70% cacao is ideal. Give it a rough chop before blending.
- Raisins: Adds a subtle sweetness to balance the spice and bitterness of the chocolate.
- Chicken Stock: Use low-sodium if possible to control the saltiness.
- Chipotle Chiles in Adobo: Adds smoky heat and depth. Two chiles are just right for most, but you can adjust for spice. You can freeze the rest of the can for later.
- Ground Cumin, Ground Cinnamon, Dried Mexican Oregano: These spices build complexity. Mexican oregano has a more citrusy, earthy note than Mediterranean oregano.
- Minced Garlic: Use fresh or pre-minced. Either works.
- Chicken Thighs: Bone-in adds flavor. You can also use boneless thighs.
- Kosher Salt: Enhances the overall flavor of the dish.
- Corn Tortillas (6-inch): Char them on a gas burner or warm in a skillet for best texture.
- Cotija Cheese: Mexico’s version of feta. Queso fresco or feta can be used as substitutes.
- Fresh Cilantro: Adds a fresh, herby finish.
- Limes: Serve as wedges for squeezing over tacos right before eating.
Working with Dried Chiles
Dried chiles are the backbone of a good mole sauce, but they can be intimidating if you’ve never used them. To prep them, start by removing the stems and shaking out the seeds. Then soak them in boiling water for 10 minutes until softened. After that, they’ll blend up beautifully into the sauce. If your chiles feel brittle or dusty, give them a quick rinse before soaking. You’ll find dried ancho chiles in the Latin section of many grocery stores or at Latin markets.
Note from the Chef
When I think of a mole I think of a rich, savory Mexican sauce that has complex, layered flavors, and has been painstakingly nurtured, simmered and labored over. Not so for my Slow Cooker Chicken Mole where you mix the sauce ingredients together, pour over the chicken, close the lid and set the timer.
Just come home from work, shred the chicken, toast the corn tortillas over a flame to char a little and warm them up. Add the chicken and top with the Cotija cheese, Mexico’s version of a feta cheese, and cilantro. A squeeze of lime on top and you’re good to go!
This mole sauce is amazing. Nuanced and packed with flavor and seriously most of the ingredients I bet you already have on hand in your pantry. The extra sauce this makes is fantastic on eggs, used for enchiladas, or you can stir it into soups or chili. Enjoy!
Charring Tortillas
Charring your tortillas gives them a little smoky edge and makes them extra pliable. If you have a gas burner, place a tortilla directly on the flame for 20–30 seconds, flipping once. You’re looking for some blackened spots—not an all-over burn.
No gas stove? To warm tortillas on the stovetop, use a small skillet over medium-high heat, warming each tortilla for around 30 seconds per side until they’re soft.
To warm tortillas in the microwave, stack the tortillas between damp paper towels and microwave in 20-second intervals until fully warmed.
All the Toppings
These tacos are flavorful on their own, but toppings can take them to the next level. Add pickled red onions for a little zip, or sliced radishes for something fresh. Avocado or guacamole adds creaminess, while a drizzle of crema or sour cream helps cool the heat. If you’re serving a crowd, make a taco bar and let everyone build their own.
Use the Extra Sauce
This recipe makes more mole sauce than you’ll need for just tacos—and that’s the most delicious news! Use the extra to make enchiladas, spoon it over rice bowls, or serve it with roasted vegetables. It’s also amazing drizzled over eggs or used as a base for saucy shredded pork or beef. Mole freezes well too, so don’t feel like you have to use it all up right away.
Storage and Reheating Instructions
Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. Keep the tortillas, cheese, and toppings separate.
To freeze, let it cool completely, then transfer to a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat in a saucepan over medium heat, stirring occasionally until warmed through. Reheat in a microwave in 30-second increments, stirring in between.
