Slow Cooker Mole-Inspired Chicken with Dark Chocolate and Chilies
Rich and complex slow-cooked chicken bathed in a deep mole sauce featuring dark chocolate, smoky chilies, and warm spices. This mexican-inspired slow cooker ready in about 445 minutes pairs chicken thighs, bone-in and skin-on, medium onion, quartered, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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
- 2 lbs chicken thighs, bone-in and skin-on
- 3 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 1 medium onion, quartered
- 4 cloves garlic cloves
- 1 cup canned diced tomatoes
- 2 oz unsweetened dark chocolate, chopped
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 1/2 cups chicken broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Toast 3 dried ancho chilies and 2 dried pasilla chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 1 cup hot water for 15 minutes until softened.
- Step 2: In a blender, combine soaked chilies with 1 medium quartered onion, 4 garlic cloves, 1 cup canned diced tomatoes, 2 oz chopped unsweetened dark chocolate, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 1/2 cups chicken broth. Blend until smooth.
- Step 3: Season 2 lbs chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat, sear chicken thighs skin-side down for 4-5 minutes until browned, then transfer to slow cooker.
- Step 4: Pour mole sauce over chicken in slow cooker, cover and cook on low for 6-7 hours until chicken is tender and sauce thickens.
- Step 5: Serve chicken with sauce spooned over rice or warm tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Mole-Inspired Chicken with Dark Chocolate and Chilies take to make?
Total time is about 445 minutes (25 min prep + 420 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 Cooker Mole-Inspired Chicken with Dark Chocolate and Chilies?
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 medium onion, quartered from drying out.
Can I substitute ingredients in Slow Cooker Mole-Inspired Chicken with Dark Chocolate and Chilies?
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 Cooker Mole-Inspired Chicken with Dark Chocolate and Chilies for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Cooker Mole-Inspired Chicken with Dark Chocolate and Chilies?
Mexican slow cooker 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.
