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Chicken Mole in the Slow Cooker

Chicken Mole in the Slow Cooker

January 16, 2014
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I love my slow cooker. I’ve had it for a few years, but only recently recognized its true potential. Coming home after work and having dinner 99% done, or using it on the weekends when we’re running around, is such a life saver.

I was ecstatic when I heard we’d be developing some new slow cooker recipes in the Test Kitchens, and jumped on the chance to test one at home. I made Chicken Mole on a Saturday afternoon, and 4 hours later we had a delicious dinner (and leftovers) with flavors you might not expect to come from a slow cooker.

When I first told my fiancé Zach what we were having for dinner, I got a look of confusion. So for those of you like Zach who aren’t familiar with mole sauce, it is a traditional sauce originating in Mexico. There are numerous regional variations, but the most common one in America is the Oaxacan style, made with the addition of chocolate. Making mole sauce from scratch is – tedious, so to save time we used a store-bought version. The ingredient list for this Chicken Mole recipe is short, with minimal prep time involved. The salty olives and sweet raisins are the perfect flavor combination, along with the slightly spicy mole sauce. When you’re making this dish, be sure to use chicken thighs. They hold up much better with the longer cooking time, and the extra bit of fat will add more flavor than chicken breasts.

Chicken Mole is now nestled in my recipe box, after receiving the “Mmmm, we should really have this again” seal of approval from Zach.

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