Chicken Mole

Chicken Mole

May 5: Cinco de Mayo

We moved into our Texas home on Cinco de Mayo (May 5). When Islander’s parents came to visit and see our new place, our friends’ mom, Señora J, cooked an entire Mexican meal to welcome them! The main dish was a very tasty and tender chicken mole (pronounced MOH-leh), which she served with rice, beans, tortillas and pan dulce (sweet bread). She must have spent all day in the kitchen and we appreciate her generosity and hospitality! Although she has admitted to using mole sauce from a jar on occasion, she has found other shortcuts to preparing chicken mole, such as using a slow cooker. This blog recipe post features the crock pot method for easier cooking.


(Inspired by Señora J)


  • 6 chicken thighs (boneless and skinless)
  • 1 6-ounce can of tomato paste
  • 1 chicken bouillon cube
  • 1 14-ounce can of chicken broth
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons ground cinnamon
  • 1 teaspoon salt (or to taste)
  • ½ cup creamy peanut butter
  • 1 tablet of Mexican chocolate
  • sesame seeds
  • cilantro leaves, chopped


Mix the tomato paste, bouillon, broth, chili powder, cumin, cinnamon and salt together in the slow cooker. Stir in the peanut butter. Place the chicken thighs in the slow cooker. Add the chocolate tablet. Cover and cook on high for at least four hours or on low for at least six hours.  Check halfway to see if the chocolate tablet is melted. Stir the sauce. When cooked, mix well until the chicken is shredded. Transfer to a bowl and garnish with sesame seeds and cilantro.

Chicken Mole


  • Look for Mexican chocolate tablets in either the Latino food aisle or hot chocolate drink packets section of the grocery store. The tablets are not sweet like candy. It also has a hint of cinnamon flavor.
  • For a hot and spicy dish, add more chili powder or a can of diced tomatoes with jalapeños.