The Dinner Planner


Slow Cooker Chicken Mole with Mexican Rice

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One of the things we love about this recipe, apart from the fact that it is so tasty, is that it can be turned into more then one meal. Save two cups of the sauce and pop into the freezer. Next week we will use this sauce as the base of our chicken and black bean enchiladas. You can also add in more chicken and then freeze the extra cooked chicken mole for tacos another week.
Servings 6


  • 1 tbsp sesame seeds - toasted
  • ½ cup sliced almonds - toasted
  • 1 onion - roughly chopped
  • 790 grams tinned tomatoes
  • 100 grams 70 % dark chocolate -
  • ¼ cup raisons
  • ½ cup chicken stock
  • 1 jar chipotle chiles in adobo sauce
  • 3 garlic cloves
  • 1 tbsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 1 kg chicken thighs

Mexican Rice

  • 1 cup rice
  • 2 corn cobs - husks removed and kernals cut off
  • 1 red capsicum - cut into 1cm dice
  • ¼ cup coriander - roughly chopped
  • ¼ cup mole sauce - recipe above

To Serve

  • 1 avocado - either diced or mashed and tossed with lime juice.
  • 1 lime


Chicken Mole

  • In a small pan toast the almonds and sesame seeds for 3 minutes. Set aside.
  • In a blender or food processor add tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, oregano and garlic in a food processor until smooth.
  • Season chicken with salt and place in slow cooker. Add mole sauce mixture. Cover and cook on low 8 hours or High for 4 hours.
  • Once cooked, remove chicken and slice/shred. Set aside 2 cups of sauce to freeze.

Mexican Rice

  • Cook rice as per instructions.
  • Heat a large pan over medium heat on stove. Add corn and capsicum and cook for 3 minutes or until browned. Add rice and mole sauce and stir to combine. Toss through coriander and season with salt if required.

To Serve

  • Divide rice and place on plates. Add chicken mole. Top with avocado and extra coriander.

Tips and Variations


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