Slow Cooker Mole Chicken Tacos
This slow cooker chocolate mole chicken tacos recipe is perfect weeknight recipe with tons of flavor but without a lot of work! Your whole family will love this easy weeknight meal featuring dark chocolate in a unique savory chocolate recipe!
This mole chicken recipe is perfect for a fast weeknight meal! Because these are slow cooker chicken tacos, the majority of the work is done for you.
All you have to do is prep the sauce in the morning by pureeing together the ingredients and then dumping it over the chicken in the slow cooker.
I love that this chicken mole recipe is flavorful like a traditional slow cooked sauce tastes, but it is kid friendly and super easy to make, which means its the perfect family meal!
Try these other easy slow cooker chicken recipes:
Traditionally, mole sauce is a thick and velvety sauce made with over 20 ingredients (mostly spices), and can take a several hours to create the thick and velvety sauce that is served with chicken or turkey.
This gravy-like sauce is a smokey, spicy sauce with a subtle chocolate flavor. It is one of those recipes where everyone’s grandmother has their own “perfect” recipe for it – so flavor profiles can have slight differences, but mostly its a complex flavored sauce with lots of flavor and silky chocolate undertones.
I shortened the cooking time by using a slow cooker and by pureeing some of the ingredients ahead of time (I don’t know about you, but I am always nervous about pureeing hot liquids!).
I also made this chocolate mole sauce kid-friendly by replacing a lot of the peppers with smoked paprika and other pantry staples to make a flavorful but not spicy-hot mole sauce recipe that the whole family will love.
How to make these slow cooker chicken tacos
This recipe is super easy to make! For the full set of directions, make sure you scroll down to the recipe card below.
- In a food processor, combine the ingredients for the sauce and process until it has a smooth texture.
- Add the chicken thighs to the slow cooker and add the mole sauce over top.
- Place the lid on and cook on low for 6 hours or on high for 4 hours.
- Shred the chicken with two forks.
- Serve with corn tortillas, cotija cheese, chopped cilantro, sliced avocado, lime sections, sliced radishes and red onions.
- Enjoy!
How to prep ahead
If you need to make this recipe even quicker, prepare the sauce the night before and store in an airtight container in the refrigerator until you are ready to pour over the chicken.
When its time to eat, just pull out your toppings, shred your chicken, and you are ready to eat!
How Your Kids Can Cook Mole Chicken Tacos With You:
Inviting your kids to cook with you is a great way to help them be more curious about the world of food around them, and be more open to trying new things!
This chicken mole recipe is great because it teaches them how different ingredients can combine to form new flavors, how to create a sauce, and how to use a blender.
- Kids aged 1-3 can help you measure the ingredients, and set the table.
- Kids aged 4-6 can help do everything above, plus help you prepare the mole sauce and shred the chicken, chop the cilantro, and crumble the cheese.
- Kids aged 7-10+ can help do everything above, plus slice the onions and radishes.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Try these other Latin American inspired recipes:
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Slow Cooker Chocolate Mole Chicken Tacos
Ingredients
For Chicken:
- 1 TBSP Extra Virgin Olive Oil
- ½ white onion
- 2 garlic cloves
- 1 TBSP tomato paste
- ½ cup raisins
- 15 oz fire roasted diced tomatoes drained of liquids
- ¼ cup pepitas unsalted and roasted
- 1 tsp mild chili powder
- ½ tsp ground cinnamon
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp pepper
- 1 tsp smoked paprika
- 1 pinch salt
- 1 TBSP apple cider vinegar
- 1 cup unsalted chicken broth
- 2 oz dark chocolate or 2 TBSP cocoa powder
- 2 lb boneless skinless chicken thighs
For Taco Assembly:
- 8 Corn Tortillas
- ½ cup Cotija Cheese
- ¼ cup chopped Cilantro
- 1 Avocado sliced
- 1 Lime sliced into sections
- ½ cup thinly sliced radishes
- ¼ cup thinly sliced red onions
Instructions
- In a food processor, combine the olive oil, onion, garlic, tomato paste, raisins, diced tomatoes (drained of juices), pipits, chili powder, cinnamon, oregano, cumin, pepper, smoked paprika, pinch of salt, apple cider vinegar, chicken broth and chocolate to form a sauce.
- Add the chicken thighs to the slow cooker and add the mole sauce over top.
- Place the lid on and cook on low for 6 hours or on high for 4.
- Shred the chicken with two forks.
- Serve with corn tortillas, cotija cheese, chopped cilantro, sliced avocado, lime sections, sliced radishes and red onions.
- Enjoy!
Yum this looks delicious! Te addition of chocolate is so cool and your photography is beautiful!
I’ve never made mole sauce at it home, but it is one of my favorites. Thanks for giving me the confidence to give a whirl!
The depth of flavor in these chicken mole tacos is incredible!
I’ve never had mole before, but it sounds incredible! I’ll have to give this a try 🙂
Everything about these tacos is perfect! Chicken and mole is one of my favourite orders at the restaurant and using it as a tacos filling is a great way to feed a big crowd on a budget!
These look so delicious! I loved eating mole when my husband and I went to Oaxaca for a wedding, but I’ve never tried making it myself. The ingredient list looks daunting at first, but then after reading the instructions, it looks pretty easy. Can’t wait to make these tacos!
I’m a huge molo fan! I love the addition of smoked paprika – yum!