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Slow Cooker Red Mole sauce served with chicken tacos

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.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.