Martha Stewart’s Slow Cooker Chicken Mole Recipe for a Fiesta Dinner Party

Slow Cooker Chicken Mole Recipe for a Fiesta Dinner Party

Because the weather has been so gorgeous in Oregon, we decided to host a fiesta party outside. You probably read about the details, here, or here, but I wanted to share with you one of the delicious recipes I served for the main course meal. Martha Stewart’s Chicken Mole (MOH-lay): Dark chocolate and spices with Mexican chile sauce, very rich in flavor, simmered in a slow cooker along with chicken thighs, and served over quinoa and rice.

What I love about friends coming together in our home–especially friends we’ve known for many years–is that we’re all comfortable. We’re comfortable with who we are, who our kids are, everyone is honest with problems and struggles, and I’ll admit that the night always comes down to love and grace. It’s just what happens, every time.

Chicken Mole Ingredients | Reluctant Entertainer

Here are a few tips for this recipe with the yummy ingredients!

It came from Martha Stewart, so I knew it would be tried and true – and very good.

I made the sauce up 2 days in advance and stored in my fridge, so the flavors could steep.

Chicken Mole

The day of, I thew the chicken into the slow cooker and the sauce on top – and cooked for 4 hours.

It was perfectly done just in time for dining the night of our party.

Chicken Mole

I served it with a rice and quinoa mix, adding salsa for extra flavor. (Recipe to come.)

How easy is that?

Chicken Mole

The crowd oohed and aahed over the rich, dark chocolate and cinnamon flavors. AND–to some this is important–it had just the right amount of spice. I heard guests commenting they really liked it because it wasn’t too hot.

Chicken Mole | Reluctant Entertainer

Some make Chicken Mole with peanut butter, but I prefer these flavorings.

The ambience of a party is important, but the food really draws us in to what’s really important. The conversation.

I really feel more peaceful as a hostess when I know that my recipe is going to turn out, it’s going to be good, and I don’t have to worry.

I hate worrying. It really just steals our joy as hosts and sucks the fun out of entertaining.

So serving a trustworthy main course is good.

Very good.

Chocolatey good.

And extra chocolatey good when mixed with love and grace.

If you’ve made Chicken Mole, what are your secret ingredients?

Chicken Mole

Slow-Cooker Chicken Mole

Yield: 6

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

From Martha Stewart. I doubled the recipe for a larger crowd and made the sauce up a few days in advance.

Ingredients:

  • 4 pounds boneless, skinless chicken thighs (about 12)
  • Coarse salt
  • 1 can (28 ounces) whole tomatoes
  • 1 medium yellow onion, roughly chopped
  • 2 dried ancho chiles, stemmed
  • 1 large chipotle chile in adobo sauce
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, for serving

Directions:

Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth

Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.

   

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12 Responses to “Martha Stewart’s Slow Cooker Chicken Mole Recipe for a Fiesta Dinner Party”

  1. #
    1
    Liz @ The Lemon Bowl — May 31, 2013 @ 5:35 am

    I’ve been waiting for this recipe since you posted the teaser photo!!! Loving all of the flavors!

  2. #
    2
    Lori @ RecipeGirl — May 31, 2013 @ 6:56 am

    I swear, you throw the best parties? You some kind of entertaining expert or something?? :)

    I’ve never made Chicken Mole, but I’m all over a good slow cooker idea!

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    3
    Sommer @ ASpicyPerspective — May 31, 2013 @ 7:45 am

    Looks delicious!

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    4
    Heather — May 31, 2013 @ 8:11 am

    Just pinned this for dinner next week – I am obsessed with mole and can’t wait to make it easy in my slow cooker!!!

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    5
    nessa — May 31, 2013 @ 10:57 am

    Looks really yummy!

  6. #
    6
    Miss @ Miss in the Kitchen — June 1, 2013 @ 7:24 am

    I’ve never had anything like this, it looks so wonderful.

  7. #
    7
    Amber — June 1, 2013 @ 11:59 am

    This looks delish! I wonder if it would make a good freezer meal for the crockpot.

    • Sandy Coughlin replied: — June 2nd, 2013 @ 6:55 pm

      Amber, I bet it would freeze up just fine! Let me know if you try it!

  8. #
    8
    Aggie — June 3, 2013 @ 7:26 am

    Sandy I’ve never made chicken mole! Need to try this asap!! Looks so delicious!

  9. #
    9
    Brenda @ a farmgirl's dabbles — June 3, 2013 @ 8:06 pm

    I just printed this off, can’t wait to try it!!!

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    10
    Erin — June 23, 2013 @ 2:29 pm

    Thanks for the recipe, first time visiting your blog. Your party looks like a fun time. I just had mole for the first time at a resturant & am looking forward to making my own.

    I tried to find the recipe for the rice and quinoa mix you mention but no luck. I would like to try it with the mole can you point me to the recipe? Thanks.

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    11
    Carolyn Trainor — May 3, 2014 @ 1:14 pm

    I used my grandma’s recipe (yes, we use peanut butter and Mexican chocolate & allspice) and threw it all in the crockpot! The crockpot part is what is new and useful to me…..didn’t want to spend all day at the stove! Thanks for the info! :D

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