Slow Cooker Chocolate Chicken Mole
Simple cooking and huge flavor with this traditional Mexican dish.


  • 2lbs

    Chicken Piecesbreasts and legs

  • Salt and Pepperto season the chicken

  • 2tbsp


  • 1


  • 4cloves


  • 7

    Tomatoespeeled, seeded, and chopped

  • 5dried

    New Mexico Chili Peppersrehydrated and chopped

  • 1/4cup

    Almond Butter

  • 2 1/2oz

    Dark Chocolate70% or above

  • 1tsp

    Sea Salt

  • 1tsp


  • 1/2tsp

    Ground Cinnamon

  • 1/2tsp

    Guajillo Chili Powder

  • Avocado, Cilantro & Jalepenoall chopped to garnish
  1. Place a pan over medium heat and add ghee.
  2. Once the ghee has warmed, add the chicken and brown on all sides. This may need to be done in batches. Move chicken to the slow cooker.
  3. Add onion to the same pan and sauté until translucent.
  4. Add garlic and sauté for 1 to 2 minutes, until fragrant. Transfer onion and garlic to slow cooker.
  5. Add the tomatoes, chili peppers, almond butter, dark chocolate, and spices (cumin, cinnamon, chili powder) to the slow cooker.
  6. Cook on low for 4 to 6 hours or until the chicken is tender and pulls apart easily.
  7. If you are home when making the dish, lift the lid once and give it a stir to make sure all the ingredients are well-combined.
  8. Remove chicken bones.
  9. Top mole with avocado, cilantro and jalapeño and serve!