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Slow Cooker Chicken Mole Stew


  • 1 whole chicken, seperated
  • 4 mild, dried chilis
  • 5 cloves fresh garlic, minced
  • 1/2 tsp dried basil
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp cinnamon
  • 1 tbsp dried or fresh cilantro
  • 1 large onion, chopped
  • 1 15 oz can crushed tomatoes
  • 1-2 cups chicken stock or bone broth
  • 2 oz dark or bittersweet chocolate I used Forte's Aztec Soul bar
  • salt and pepper, to taste
  • olive oil, for sauteing


  1. In a large skillet, preheat olive oil to medium heat.

  2. Chop onion and garlic and saute on medium heat until tender.

  3. Transfer onion/garlic mixture to large crockpot.

  4. Add the rest of the spices and chocolate to the onion mixture and stir to combine.

  5. Lay chicken pieces over the onions. Pour tomatoes and chicken stock over the top.

  6. Cook on low for 5 hours, stirring occasionally.

  7. Once chicken is cooked through and sauce has thickened, remove chicken from slow cooker.

  8. Remove chicken meat from the bones and discard bones (you can also save the bones for bone broth later if desired!). Shred chicken and place back in crockpot. Simmer an additional hour.

  9. If sauce is too thick, add more chicken stock. If it's too thin for your taste, you can also stir in a tsp or two of tapioca starch to thicken it. 

  10. Serve hot over rice or cauliflower. Top with additional cilantro and avocado if desired.