Slow Cooker Red Mole For Chicken Tacos

Slow Cooker Red Mole For Chicken Tacos is a delightful dish that’s perfect for flavorful weeknight dinners or casual gatherings. The rich combination of spices and the slow cooking process makes the chicken incredibly tender and packed with flavor. This recipe is not just easy to make, but it’s also an excellent way to introduce your family to new tastes. You may also find Easy Slow Cooker Green Chile Chicken Enchilada Casserole useful.

Why You’ll Love This Slow Cooker Red Mole For Chicken Tacos

• Deliciously rich and savory mole flavor.
• Effortless preparation with minimal hands-on time.
• Perfect for meal prepping or serving a crowd.
• Family-friendly and customizable with various toppings.
• Great for leftovers, making it a convenient dish.
• Pairs well with a variety of sides and beverages.

You may also find Slow Cooker Tuscan White Bean Soup useful.

Ingredients Needed

• Protein
  • 2 pounds chicken thighs
• Sauce
  • 1 cup red mole sauce
• Veggies
  • 1 onion, chopped
  • 3 cloves garlic, minced
• Spices
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
• Grains
  • Corn tortillas
• Toppings
  • Cilantro, onion, lime

Step-by-Step Instructions

1.

Place the chicken thighs in the slow cooker.

2.

In a bowl, mix the red mole sauce, chopped onion, minced garlic, cumin, oregano, salt, and pepper.

3.

Pour the sauce mixture over the chicken in the slow cooker.

4.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and can be shredded.

5.

Shred the chicken with two forks and mix it with the sauce.

6.

Serve the chicken in corn tortillas and garnish with your favorite toppings.

Serving Suggestions Slow Cooker Red Mole For Chicken Tacos

• Serve with a side of Mexican rice or beans for a complete meal.
• Top with fresh cilantro, diced onions, and a squeeze of lime for added flavor.
• Pair with a refreshing cucumber salad or corn salsa.
• Offer drinks like horchata or margaritas to complement the spicy flavor.

Tips for Success Slow Cooker Red Mole For Chicken Tacos

• Use bone-in chicken thighs for extra flavor and moisture.
• Adjust the spice level by adding more chilies or using a spicier mole sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a saucepan over low heat to maintain texture.

Variations

Here are a few easy ways to change it up:

• Substitute chicken with pork or firm tofu for a different protein option.
• Add diced bell peppers or zucchini to the slow cooker for extra veggies.
• Make it spicy by adding sliced jalapeños or hot sauce to the sauce mixture.

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Slow Cooker Red Mole For Chicken Tacos

A delightful dish featuring tender chicken in a rich red mole sauce, perfect for flavorful weeknight dinners or casual gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Protein

• 2 pounds chicken thighs Bone-in is recommended for extra flavor.

Sauce

• 1 cup red mole sauce

Veggies

• 1 onion, chopped
• 3 cloves garlic, minced

Spices

• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste

Grains

• Corn tortillas

Toppings

• Cilantro, onion, lime Add fresh toppings for enhanced flavor.

Method

 

Preparation

1. Place the chicken thighs in the slow cooker.
2. In a bowl, mix the red mole sauce, chopped onion, minced garlic, cumin, oregano, salt, and pepper.
3. Pour the sauce mixture over the chicken in the slow cooker.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and can be shredded.
2. Shred the chicken with two forks and mix it with the sauce.

Serving

1. Serve the chicken in corn tortillas and garnish with your favorite toppings.

Notes

For extra flavor, use bone-in chicken thighs. Adjust spice by adding chilies or using a spicier mole sauce. Store leftovers in an airtight container for up to 3 days; reheat gently.