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Slow Cooker Chicken Mole Tacos

Slow Cooker Chicken Mole Tacos

These were one of the best Chicken Mole Tacos I have ever tasted.

I found the original recipe in a Better Homes & Garden Magazine and have searched the internet for it but for some reason it’s not found.  The original recipe was created by Robby Melvin but I have adapted it and you get to be the recipient of it’s deliciousness.  Yay for you!

Alright so ~ a disclaimer here ~ I don’t like very spicy sauces so you’ll need to add extra adobo sauce if you want it spicier.

One of the things that I normally do NOT have in my cupboard because I enjoy them way too much are tortillas.  In this recipe I used flour tortillas because the mole sauce is so juicy and the flour tortillas hold up much better.

Flour Tortillas

Here’s a peek at what your slow cooker will look like when the chicken is almost ready …  Uh, shoulda made more, eh?  Well, this is 4 chicken thighs for two of us.

Slow Cooker Chicken Mole Tacos

It was, well, pretty close to perfection … 🙂

Slow Cooker Chicken Mole Tacos

I decided to use Manchego Cheese which is a white cheese that I find at Costco but, you can use any cheese your heart desires.

Ready to see the recipe?

Here you go ~

Slow Cooker Chicken Mole Tacos


Slow Cooker Chicken Mole Tacos

Slow Cooker Chicken Mole Tacos


  • 1 14 ounce can unsalted diced tomatoes
  • 1/2 cup chopped yellow onion
  • 1/4 cup sliced almonds
  • 1 ounce semi sweet baking chocolate finely chopped
  • 1/4 cup raisins (1 small box)
  • 1/4 chicken stock
  • 1/2 tsp ground cumin
  • 1/2 Tbsp canned adobe sauce (from the chipotle chili can)
  • 1/2 tsp ground cinnamon
  • 1 chipotle chili, canned in adobo sauce
  • 2 garlic cloves, smashed
  • 4 bone-in chicken thighs with no skin (or remove skin once cooked)
  • 1/2 tsp salt
  • 1 ounce cheese, shredded (I used Manchego)
  • Tomatoes
  • Flour tortillas


  1. Make the mole sauce in a food blender by adding the following and blending until smooth:
  2. tomatoes, onion, almonds, chocolate, raisins, chicken stock, cumin, adobo sauce, cinnamon, chipotle chiles and garlic
  3. Sprinkle the chicken with salt and pepper then place it in your slow cooker.
  4. Add the blender mixture over the chicken.
  5. Put the lid on the slow cooker and cook on low for 6-8 hours.
  6. When the chicken is ready, remove them from the slow cooker and remove the bones from the chicken.
  7. Shred the chicken into pieces and return them to the slow cooker.
  8. Discard the bones.
  9. Heat the tortillas on a skillet one at a time on medium heat.
  10. Add the chicken mixture, cheese and any other toppings you'd like to the tortillas and enjoy!
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