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Chicken Mole

I can’t figure out to get an accent over the “e” in the title. This is not “Chicken Mohl”. This is “Chicken Mohlay”. And it is worthy of your attention.

I have an old mole recipe that I made before babies. It’s quite complicated and involves roasting chiles and melting chocolate in a double boiler. It’s amazing, of course, but not practical for this season of life. So I was thrilled when I saw this recipe that looked oh-so-much easier. Easier it is. It’s also really tasty.

Everything came together in a jiffy. The chicken goes in the crockpot, the rest of the ingredients in the blender. Add what’s in the blender to what’s in the crockpot and you’re done.

I omitted the chiles so that I wouldn’t get complaints from the kiddos at the table. I put in a teaspoon or two of chili powder just for flavor.

Buying chocolate can be a tricky proposition if you have food allergies. Most chocolate will have traces of peanuts. Most chocolate will also have soy and dairy. I don’t have to worry about the trace allergens, so I usually buy a high quality dark-chocolate bar (which are more likely to be made without soy and dairy) and use that for any recipe calling for bittersweet or semisweet chocolate. If you have to be more careful, I’d recommend this dark chocolate bar by Enjoy Life foods. I’ve not tried this one, but have tried other chocolate by Enjoy Life and have found it pretty good.

We served this over rice, with some steamed veg on the side. My kids complain about green things scattered across their food, so we left off the cilantro.


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Chicken Mole

Serve with rice and a crispy salad.

Source: Everyday Foods

Course: Main (Chicken)

Main Ingredient: Chicken



  • 4 pounds organic chicken thighs, boneless, skinless
  • sea salt
  • 1 can (28 oz) whole tomatoes
  • 1 medium yellow onion, roughly chopped
  • 2 dried ancho chiles, stemmed
  • 1 large chipotle chile in adobo sauce
  • 12 cup sliced almonds, toasted
  • 14 cup raisins
  • 3 oz bittersweet or dark chocolate (dairy- and soy-free), chopped
  • 3 garlic cloves, peeled and smashed
  • 3 Tbs extra virgin olive oil
  • 34 tsp cumin
  • 12 tsp cinnamon
  • fresh cilantro, for serving optional


  1. Season chicken with salt and place in a 5-6 quart slow cooker.
  2. In a blender, puree all remaining ingredients, except cilantro until smooth. Add tomato mixture to the slow cooker, cover, and cook on high until chicken is tender, about 4 hours on high (8 hours on low).
  3. Serve with rice and topped with cilantro.

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