Food Recipes Slow Cooker Chicken Mole Chili 5.0 (1) 1 Review Mole is a catchall term for a Mexican sauce that contains fruit (like raisins) and spices (like black pepper, cinnamon, cumin, nuts, and seeds). By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on October 19, 2022 Print Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 15 mins Total Time: 8 hrs 15 mins Yield: serves 6 (serving size: 1¼ cups) What sounds like a strange mélange of ingredients marries to create a rich and complex sauce. This slow cooker chicken mole makes a delicious one-pot meal on its own when topped with creamy avocado, crunchy radishes, and a fresh squeeze of lime juice. Ingredients 3 tablespoons slivered almonds 1 (14½-oz.) can whole tomatoes, undrained 1 small (6 oz.) yellow onion, chopped (about ¾ cup) ¾ cup lower-sodium chicken broth 2 chipotle chiles in adobo sauce, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can) 2 ounces semisweet baking chocolate, finely chopped (2 Tbsp.) 2 ¼ teaspoons kosher salt 1 teaspoon ground cumin ½ teaspoon ground cinnamon 1 ½ pounds boneless, skinless chicken thighs (about 6 thighs) 2 (15-oz.) cans pinto beans, drained and rinsed 2 tablespoons lime juice (from 1 lime) Garnishes: sliced ripe avocado, thinly sliced radish, fresh cilantro leaves Directions Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet, and bake in preheated oven until toasted, about 6 minutes. Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds. Transfer mixture to a 6-quart slow cooker; add chicken thighs and beans. Cover and cook on LOW until chicken thighs pull apart easily and a thermometer registers 165°F when inserted in thickest portion of chicken thighs, about 8 hours. Using 2 forks, shred chicken into large pieces without removing from slow cooker. Stir in lime juice. Garnish with avocado, radish, and cilantro. Print