Slow Cooker Chicken Mole with Rich Cocoa and Peanut Butter Step-by-step instructions

Before you start

Start by clearing your kitchen counter to provide ample space for the slow cooker. Ensure your chicken is fully thawed if frozen, as cooking from frozen is not recommended for food safety. Have all ingredients measured and ready to go before you begin assembly.

If you are using a slow cooker liner, insert it now to make cleanup easier later. Preparing your workspace ensures the process is seamless and efficient, allowing you to focus on achieving the perfect balance of flavors in your sauce.

Instructions

Preparation

1. 1Prepare the Ingredients
   Slice the white onion into thin half-moons. Gather the cocoa powder and chili powder in a small ramekin. In a separate bowl, whisk together the red enchilada sauce and the creamy peanut butter until smooth and well-combined.
   Look for The sauce should be uniform in color and texture without any visible streaks of peanut butter.
   Tip Whisking the sauce ingredients before adding them to the slow cooker ensures an even distribution of flavor.

The sauce is smooth, the onions are sliced, and all ingredients are measured. The slow cooker insert is positioned on a flat, stable surface, and you are ready for assembly.

Assembly

2. 2Assemble the Slow Cooker
   Place the boneless skinless chicken thighs into the slow cooker insert, ensuring they are arranged in an even layer. Scatter the sliced onions over the chicken. Dust the cocoa powder and chili powder evenly over the top of the chicken and onions.
   Look for The chicken should cover the bottom of the slow cooker insert with minimal overlap to ensure even cooking.
   Tip Layering the ingredients helps the flavors meld effectively during the long, low-temperature cooking process.

The chicken thighs are arranged in a flat, single layer covering the bottom of the slow cooker insert, neatly crowned with the sliced white onions.

The cocoa and chili powders are evenly dusted across the surface, ready to receive the smooth enchilada and peanut butter mixture before the slow cooking process begins.

Cooking

3. 3Cook and Serve
   Pour the prepared enchilada and peanut butter mixture over the chicken. Cover and cook on low for 6 hours or high for 3 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving.
   Look for The sauce should be thick and dark, and the chicken should be tender enough to pull apart easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Checking the internal temperature ensures the chicken is perfectly cooked and safe to consume while maintaining its moisture.

The chicken is tender, the sauce has thickened into a rich, dark mole, and the internal temperature has reached a safe 165°F (74°C) for the poultry to serve.

Common mistakes

Avoid over-crowding the slow cooker, as this can lead to uneven cooking and excess liquid that dilutes the flavor of the mole sauce. Do not be tempted to lift the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time.

Additionally, ensure the cocoa powder is fully incorporated into the sauce; clumps of cocoa can lead to a gritty texture. Finally, do not forget to let the chicken rest after cooking to retain its juices.

How to tell it’s done

The chicken is perfectly done when it is fork-tender and pulls away easily from the center. Using a digital meat thermometer is the most reliable way to check for readiness.

Insert the probe into the thickest part of the largest thigh, ensuring it does not touch the bone if present. The internal temperature must reach 165°F (74°C) to ensure the chicken is cooked through. The sauce should be dark, glossy, and thick enough to coat the back of a spoon.

• Poultry: 165°F (74°C) in the thickest part