Crockpot Chicken Mole
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!
- 1 jar mole (gluten free)
- 2 lb chicken thighs (boneless, skineless)
- 1 can low sodium chicken broth (plus H20 if needed)
- 1 onion (chopped)
- 1 tsp cumin
- 1 tsp garlic salt
- 1/2 tsp cheyenne
Turn on the crockpot to high for 4 hours
Add the jar of mole and follow the instructions on the back for chicken broth ratio. Use water if you run out of broth.
Whisk the mole really well until broken up.
season chicken thighs and add to crockpot
add the chopped onion on top and stir to coat the chicken and onions with mole sauce
Cook chicken mole for the rest of the 4 hours.
chicken can cook in 3-4 hours on high depending on your crockpotServe with Spanish rice, refried beans and warmed corn tortilla. Top mole with sesame seeds.