Crock Pot Chicken Mole

My daughter, Megan, says this is one or her top favorite recipes! BHL

Yield: 4-6 Servings


1 (14 1/2 ounce) can roasted diced, fire tomatoes

12 cup chopped onion

13 cup pepitas (shelled pumpkin seeds) or 13 cup slivered almonds

3 garlic cloves, quartered

1-? Chipotle chilis, canned, roughly chopped, in adobo sauce + 1 Tbsp Adobo sauce, (we are wimps and like about 1½ chilis)

1 ½ Tbsp unsweetened cocoa powder

1 ½ Tbsp Flying Olive Espresso or Dark Chocolate Balsamic Vinegar

3 Tbsp raisins                                   

1 Tbsp sesame seeds

1 tsp brown sugar

14 tsp Salts-of-the-Earth Mayan Gold Sea Salt* or sea salt of choice

14 tsp cinnamon

18 tsp ground nutmeg

18 tsp ground coriander

1 tsp Flying Olive Baklouti Green Chili Extra Virgin Olive Oil

2 Tbsp quick cooking tapioca, if available

2 lbs bone in chicken thighs, skin and visible fat removed, about 4-5 thighs

To garnish: 2 Tbsp pumpkin seeds or sliced almonds, if desired

Cilantro Lime Rice or cooked white or brown rice


In a blender or food processor bowl, combine the tomatoes, onion, pumpkin seeds or almonds, garlic, desired number of chilis, adobo sauce , cocoa powder, Flying Olive Espresso or Dark Chocolate Balsamic Vinegar, raisins, sesame seeds, sugar, salt, and spices (through coriander). Holding a clean dish towel over the opening, blend until the mixture is a coarse puree.

Grease the crock pot or liner with the Flying Olive Baklouti Green Chili Extra Virgin Olive Oil.

Layer the ingredients in the crock pot by starting with the instant tapioca, then the chicken thighs, and finally the mole sauce.

Cover, and cook on low for 8 hours. Turn off the crock pot and remove the chicken thighs to a plate.(Careful, it’s HOT!)  Pull the meat off the bones, discard the bones, and pull apart any large chunks of meat.

Serve on tortillas with your choice of condiments and the extra sauce.  We love this with Quick Black Beans, avocado, tomatoes, lettuce, cheese…..

Serve with Cilantro Lime Rice or hot cooked rice. Sprinkle with cilantro, pepitas, or almonds, if desired.

Submitted by Barb L.

*Available in the Eastgate Store