Slow-Cooked Seven Mole Chicken Thighs
Tender chicken thighs braised in a rich, complex blend of seven traditional Oaxacan moles, delivering deep layers of spice, chocolate, and smoky flavors. This Mexican-inspired chicken recipe, ready in about 375 minutes, pairs bone-in chicken thighs, Oaxacan mole sauce blend, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 6 pieces (about 2 lbs) bone-in chicken thighs
- 2 cups (prepared or homemade) Oaxacan mole sauce blend
- 1 cup chicken broth
- 1 medium, sliced onion
- 3, minced garlic cloves
- 2 tablespoons vegetable oil
- to taste salt
- to taste black pepper
- 2 tablespoons, for garnish toasted sesame seeds
- 2 tablespoons, chopped for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 6 bone-in chicken thighs with salt and black pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Brown the chicken thighs on both sides, about 4 minutes per side until golden and crispy; transfer to a slow cooker.
- Step 2: In the same skillet, add 1 medium sliced onion and 3 minced garlic cloves. Sauté over medium heat for 3-4 minutes until softened and fragrant.
- Step 3: Pour 2 cups prepared Oaxacan mole sauce and 1 cup chicken broth into the skillet, stirring to combine and bringing to a simmer.
- Step 4: Transfer the mole sauce mixture over the browned chicken thighs in the slow cooker. Cover and cook on low for 5-6 hours until the chicken is tender and easily pulls apart.
- Step 5: Serve the chicken topped with 2 tablespoons toasted sesame seeds and 2 tablespoons chopped fresh cilantro. Accompany with steamed rice or warm tortillas.
Frequently asked questions
How long does Slow-Cooked Seven Mole Chicken Thighs take to make?
Total time is about 375 minutes (15 min prep + 360 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 Seven Mole Chicken Thighs?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Slow-Cooked Seven Mole Chicken Thighs?
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 Seven Mole Chicken Thighs 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 Seven Mole Chicken Thighs?
Mexican chicken 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.
