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Game day just got an upgrade: tender shredded chicken swimming in a silky, smoky, slightly sweet mole sauce, tucked into warm corn tortillas and topped with all the fixings. The slow cooker does the heavy lifting while you focus on the playoffs.
Why This Recipe Works
- Set-and-forget: Dump everything in the slow cooker and walk away—no babysitting required.
- Complex flavor, zero effort: Chipotle, cocoa, cinnamon, and raisins create restaurant-level mole without a 30-ingredient list.
- Feed a crowd: One batch easily stretches to 12+ generous tacos—perfect for hungry fans.
- Make-ahead MVP: Tastes even better the next day; reheat on the stove or in the slow cooker while you prep wings.
- Customizable heat: Use one chipotle for mild, three for a spicy blitz.
- Freezer friendly: Portion leftovers into freezer bags and you’ve got instant game-day gold for Super Bowl.
Ingredients You'll Need
Quality matters when the ingredient list is short. Here’s what to buy—and why:
- Boneless skinless chicken thighs: Juicier and more forgiving than breasts; look for air-chilled organic if possible.
- Chipotle peppers in adobo: Freeze leftover peppers in 1-tablespoon mounds on parchment, then bag for future use.
- Fire-roasted tomatoes: Adds smoky depth straight from the can; if unavailable, use regular diced plus ½ tsp smoked paprika.
- Almond butter: Traditional mole uses toasted nuts; almond butter is the shortcut that still gives lush body. Choose natural, no-sugar-added.
- Bittersweet chocolate: Just ½ oz balances heat and fruit; opt for 70 % cacao or higher.
- Raisins: They plump and sweeten the sauce; golden raisins are milder, dark raisins are more wine-like.
- Corn tortillas: 6-inch street-taco size fits perfectly in one hand while you hold a beverage in the other. Warm them on a comal or cast-iron skillet for charred spots.
How to Make Slow Cooker Chicken Mole Tacos for NFL Playoff
Bloom the aromatics
In a small skillet over medium heat, warm 1 tablespoon oil. Add sliced onion and cook until edges turn golden, about 4 minutes. Stir in garlic, cumin, oregano, and cinnamon; cook 30 seconds until fragrant. This quick step wakes up the spices and tames the onion’s bite.
Blend the sauce
Scrape the onion mixture into a blender. Add chipotle, tomatoes with juices, almond butter, raisins, chocolate, and ½ cup chicken broth. Blitz on high until silky, 30-45 seconds. The color should resemble mahogany leather.
Layer the slow cooker
Pat chicken dry; season with 1 teaspoon salt and ½ teaspoon pepper. Nestle thighs in a single layer in the slow cooker. Pour mole sauce over top, turning to coat. Add remaining broth around the edges to prevent scorching.
Low and slow
Cover and cook on LOW 5-6 hours or HIGH 3-4 hours, until chicken shreds effortlessly. If your slow cooker runs hot, check at 4 hours on LOW; you want the meat just past pink but not stringy.
Shred and reduce
Transfer chicken to a bowl; shred with two forks. Pour sauce into a wide skillet; simmer 5-7 minutes until thick enough to coat a spoon. Taste: add brown sugar if you want it sweeter, lime juice for brightness, or salt for depth.
Toss and keep warm
Return shredded chicken to the skillet; stir to coat with reduced sauce. Keep warm on the stove’s lowest setting, or transfer back to the slow cooker on WARM for up to 2 hours—ideal for halftime refills.
Warm tortillas like a taquerĂa
Heat a dry cast-iron pan until a drop of water sizzles. Warm each tortilla 20-30 seconds per side until pliable and lightly speckled. Stack in a tea-towel-lined basket to steam and stay supple.
Assemble and devour
Double-up tortillas for authenticity and sturdiness. Pile on mole chicken, then top with diced white onion, fresh cilantro, and a crumble of queso fresco. A quick squeeze of lime is mandatory.
Expert Tips
Toast your own tortillas
For smoky char without a gas flame, brush tortillas lightly with oil and lay directly over a medium stovetop burner for 5-7 seconds per side using tongs.
Thicken without extra simmering
If the sauce is thin, whisk 1 teaspoon masa harina with 2 tablespoons water; stir into simmering mole for instant body and a subtle corn note.
Spice dial
Remove chipotle seeds for milder heat; add ½ teaspoon ancho chile powder for extra smoky depth without more fire.
Chocolate swap
Out of bittersweet? Use 1 tablespoon unsweetened cocoa powder plus 1 teaspoon honey for similar complexity.
Crisp the edges
Spread shredded chicken on a sheet pan; broil 2 minutes for caramelized bits that mimic hours of traditional mole stirring.
Double the sauce
Make a second batch of sauce (minus chicken) and freeze in ice-cube trays. Pop a cube into chili, enchiladas, or even bloody marys for instant smoky depth.
Variations to Try
- Turkey Mole Nachos: Swap chicken for shredded turkey leftovers; layer over tortilla chips with Monterey Jack, pickled jalapeños, and crema.
- Vegetarian: Replace chicken with 2 cans black beans and 1 cup roasted sweet potato cubes; cook on LOW 3 hours.
- Pork twist: Use 3 lbs pork shoulder, sear first for deeper flavor, then proceed as written—cook LOW 8 hours.
- Breakfast tacos: Fold mole chicken with scrambled eggs and crispy potatoes; top with queso and salsa verde.
Storage Tips
Refrigerate: Cool completely, then store chicken and sauce together in an airtight container up to 4 days.
Freeze: Portion into quart freezer bags, press out air, and freeze flat up to 3 months. Thaw overnight in the fridge; reheat gently with a splash of broth.
Make-ahead: Prepare sauce up to 5 days ahead; refrigerate. Brown chicken morning of, dump everything in the slow cooker, and set timer for 6 hours on LOW—walk back in to dinner done.
Frequently Asked Questions
Slow Cooker Chicken Mole Tacos for NFL Playoff
Ingredients
Instructions
- Bloom aromatics: Heat oil in skillet over medium. Cook onion 4 min until edges brown. Add garlic, cumin, oregano, cinnamon; cook 30 sec.
- Blend sauce: Combine onion mixture, chipotle, tomatoes, almond butter, raisins, chocolate, and ½ cup broth in blender; puree until smooth.
- Load slow cooker: Season chicken with salt & pepper; place in slow cooker. Pour sauce over; add remaining broth around edges.
- Cook: Cover and cook LOW 5-6 h or HIGH 3-4 h, until shreddable.
- Reduce sauce: Transfer chicken to bowl; shred. Simmer sauce in skillet 5-7 min to thicken. Toss chicken with reduced sauce.
- Serve: Spoon into warm tortillas; add desired toppings.
Recipe Notes
Sauce can be made 5 days ahead; refrigerate. Chicken freezes beautifully for 3 months. Reheat gently with a splash of broth.
