• Slow Cooker Chocolate Chicken Mole Recipe

    Slow Cooker Chocolate Chicken Mole | stupideasypaleo.com

    Slow-Cooker Chocolate Chicken Mole is the perfect blend of two worlds: simple cooking and huge flavor! When my friend Arsy Vartanian, author of the brand new book The Paleo Foodie Cookbook, asked me to share one of her recipes with you, I jumped at the chance. I know you all love chicken recipes, and slow cooker food definitely fits my criteria of stupid-easy. While it may seem like there are a lot of ingredients, they’re integral in creating a savory, complex mole sauce with a richness and depth of flavor.

    If you love the sound of this recipe, go check out Arsy’s cookbook. She’s also got two awesome bonuses for you: We are giving away a copy of her book (sorry, contest is now closed) and you can get a free copy of her ebook, The Paleo Dinner Party, if you pre-order (details also at the bottom).

    Ingredients for Slow Cooker Chocolate Chicken Mole

    5.0 from 1 reviews
    Slow Cooker Chocolate Chicken Mole Recipe
    • 2 pounds (900 grams) chicken pieces (breasts and legs work well), bone in, skins removed
    • Salt and pepper
    • 2 Tablespoons (30 grams) ghee
    • 1 medium onion, chopped
    • 4 cloves garlic, crushed or minced
    • 6–7 whole tomatoes, peeled, seeded and chopped
    • 5 dried New Mexico chili peppers, rehydrated and chopped
    • ¼ cup (60 grams) almond butter
    • 2-1/2 ounces (70 grams) dark chocolate (70% or above)
    • 1 teaspoon (5 grams) sea salt
    • 1 teaspoon (3 grams) cumin
    • ½ teaspoon ground cinnamon
    • ½ teaspoon guajillo chili powder
    • Avocado, cilantro and jalapeño, all chopped (garnish)
    1. Generously salt and pepper the chicken.
    2. Place a pan over medium heat and add ghee. Once the ghee has warmed, add the chicken and brown on all sides. This may need to be done in batches. Move chicken to the slow cooker.
    3. Add onion to the same pan and sauté until translucent. Add garlic and sauté for 1 to 2 minutes, until fragrant. Transfer onion and garlic to slow cooker.
    4. Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices (cumin, cinnamon, chili powder) to the slow cooker.
    5. Cook on low for 4 to 6 hours or until the chicken is tender and pulls apart easily. If you are home when making the dish, lift the lid once and give it a stir to make sure all the ingredients are well combined. Remove chicken bones. Top mole with avocado, cilantro and jalapeño and serve!


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    Slow Cooker Chocolate Chicken Mole | stupideasypaleo.com

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    58 thoughts on “Slow Cooker Chocolate Chicken Mole Recipe

    1. this is so yummy i actually make the real meal but this beyond healthy and looks delicious thank you so much for the chance :-)

    2. is there a quick/easy method to peeling and seeding tomatoes? because that was the most grueling, messy tomato experience I’ve ever had haha

    3. Just made this, with many modifications, and it was delicious! Really nice flavor. Sauce was a bit liquid-y, but that’s probably because I did not add in almond butter (none on hand). Used canned tomatoes, whole guajillo chilis, boneless chicken thighs, and no almond butter. Now, what to do with the leftover New Mexico and guajillo peppers??

    4. Hi Steph. This recipe looks awesome, but lists “dried New Mexico chili peppers, rehydrated and chopped” amongst the ingredients. For someone in the UK, could you suggest a suitable alternative? I don’t even know what New Mexico chilies are. I’ve seen dried Chipotle chilies in supermarkets here recently… would those work? Also, how do you rehydrate a chili? Sorry if that’s a dumb question, but we have a much more limited selection of chilies available here in the UK (much to my dismay!). Thanks!

      1. Hi Sarah…you definitely won’t want to use chipotles. They’re a lot hotter than the Anaheim (or New Mexico) chilies used in this recipe. My best guess is to used chili powder, but I have no clue how much. I’ve sent a message to Arsy asking her what she thinks and I’ll let you know.

        I lived in Scotland for 4 months last year…very eye opening in terms of the difference in availability!

    5. I have New Mexico chile powder, how much should I use because I do not have the dried whole pepper. Also, did you ever get an answer about the jarred/canned tomatoes? I’m going to make this on Sunday and I have a feeling my kids will like it, too, assuming I don’t make it too hot.

            1. Hi! I have the same question…this recipe calls for 2 1/2 oz of dark chocolate (at least 70%), not 100% cocoa powder. To make it Whole30 compliant, would you use 2 1/2 oz of cocoa powder or a smaller amount? Thanks for all your great recipes!

            2. I found this on a website for chocolate substitutions: 3 level tablespoons unsweetened cocoa powder and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate. For Whole30, just use ghee or coconut oil instead of the butter.

    6. Hey Steph! Can’t wait to try this tomorrow. Quick question – if I wanted to use cocoa powder instead of chocolate, how much would I use? 1 Tbs?

    7. So I made a Whole30 version of this, using the suggested cocoa powder & ghee as a substitution for the chocolate, and also did not include the almond butter because my body does not like nuts. The result came out very bitter – is there any way for me to fix this without adding sugar, since sugar isn’t allowed on Whole30? Or am I just out of luck & have to throw it away? :(

      1. Hi Jen…unfortunately I don’t have any feedback for you since Arsy from rubiesandradishes.com created the recipe, but I can say that omitting an ingredient can change the intended flavor of the dish. Why not try softening a dried date with water, then blending it up and adding it for a bit of sweetness?

    8. I’m eating it now! I used unsweetened chocolate. I think it caused it to be a little too bitter for my taste, so I added a little coconut sugar and it is much tastier!

      Thanks for the recipe!!!

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