I went years without mole because many of the mole jars I was finding in stores were not gluten free. I finally found one that contains no gluten ingredients through Goya. Though it is not labeled gluten free I haven’t had any issues. I know there are other brands out there, just be sure to check ingredients!
This crockpot chicken mole was the first thing I did with the mole when I bought it. Ohhhh baby, I was a happy girl! I added the contents of the mole to the crockpot and followed the directions, which called for 1 part mole and 3 parts chicken broth or water. I used 1 can of low sodium chicken broth and the rest water. Then, I whisked the mole sauce really well in the crockpot before adding everything else. Finally, I seasoned my chicken before placing that in the crockpot and 1 chopped onion.
I love my chicken mole served with refried beans and Spanish rice. My favorite way to make beans is with Don’t Waste the Crumbs recipe for crockpot refried beans. I usually freeze extra and defrost as needed. My husband LOVES these beans! For the Spanish style-ish rice, I add about 2 tablespoons of harissa paste. If you are sensitive to heat you can use tomato paste.
I hope you enjoy this quick and tasty chicken mole!
Crockpot Chicken Mole
Ingredients
Instructions
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Turn on the crockpot to high for 4 hours
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Add the jar of mole and follow the instructions on the back for chicken broth ratio. Use water if you run out of broth.
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Whisk the mole really well until broken up.
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season chicken thighs and add to crockpot
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add the chopped onion on top and stir to coat the chicken and onions with mole sauce
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Cook chicken mole for the rest of the 4 hours.
chicken can cook in 3-4 hours on high depending on your crockpot -
Serve with Spanish rice, refried beans and warmed corn tortilla. Top mole with sesame seeds.