Slow-Cooked Chicken Mole Poblano

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken simmered in a complex, velvety mole sauce made with toasted chiles, chocolate, and toasted nuts. The slow cooking unlocks deep, balanced flavors that evolve over time. This mexican-inspired one pot ready in about 120 minutes pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 90 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves, and cook for 5 minutes until softened.
  2. Step 2: Toast 2 dried ancho chiles in a dry skillet for 1 minute per side until fragrant. Remove stems and seeds, then add to a blender with 1/4 cup sesame seeds, 2 tablespoons unsweetened cocoa powder, and 1/2 cup chicken broth. Blend until smooth.
  3. Step 3: Pour blended mixture into pot with onions and garlic. Add 1.5 pounds chicken thighs, 1/4 cup raisins, and 1/4 cup chopped almonds. Season with 1/2 teaspoon salt.
  4. Step 4: Bring to a simmer, reduce heat to low, cover, and cook for 90 minutes until chicken is tender and sauce has thickened, stirring occasionally every 20 minutes.

Frequently asked questions

How long does Slow-Cooked Chicken Mole Poblano take to make?

Total time is about 120 minutes (30 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chicken Mole Poblano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Chicken Mole Poblano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chicken Mole Poblano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chicken Mole Poblano?

Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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