Slow Cooker Turkey Mole: A Tender and Flavorful Dinner Tips, FAQ & printable recipe

Tips for success

To maximize the depth of the mole sauce, consider serving the finished dish with a garnish of toasted sesame seeds and thinly sliced radishes.

The crunch of the radish provides a refreshing contrast to the richness of the mole, while the sesame seeds add a subtle nuttiness that complements the cinnamon and cumin base. These simple additions can transform the presentation of the dish significantly.

If you find the mole sauce is too intense or bitter, a small teaspoon of brown sugar or a squeeze of orange juice can help balance the flavors. Add these elements sparingly, tasting the sauce as you go. This adjustment can brighten the overall profile of the dish and make it more approachable for those who are sensitive to the complex, slightly bitter notes often found in traditional mole.

Variations

• Spicy Mole Turkey: For those who enjoy a bit of heat, incorporate a finely minced chipotle pepper in adobo or a teaspoon of cayenne pepper into the sauce before pouring it over the turkey. This adds a smoky, spicy dimension that pairs beautifully with the earthy mole profile.
• Citrus-Infused Mole: Add the zest of one orange and a tablespoon of fresh orange juice to the slow cooker along with the sauce. The citrus notes provide a bright, aromatic lift that cuts through the richness of the mole and enhances the flavor of the turkey.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat until the turkey reaches 165°F (74°C). Add broth if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the turkey and sauce are cooled to room temperature within two hours of cooking before placing them in the fridge.

For longer storage, the dish can be frozen in a freezer-safe, airtight container for up to three months. When freezing, leave a small amount of space at the top of the container to account for expansion, and label it with the date to track freshness.

This dish is an excellent candidate for making ahead, as the flavors often intensify after sitting in the refrigerator overnight. Prepare the dish as instructed, allow it to cool completely, and store it in an airtight container.

When you are ready to serve, reheat the mole gently on the stovetop over low heat, adding a splash of broth if necessary to restore the sauce's consistency. This makes it an ideal option for stress-free entertaining.

Serving ideas

Serve the turkey mole warm, ideally accompanied by warm corn tortillas or a side of cilantro-lime rice. The sauce is designed to be absorbed by these starches, making them the perfect vessels for the flavorful mole.

A side of pickled red onions can also provide a bright, acidic contrast to the deep, savory sauce, helping to cut through the richness and provide a balanced dining experience for your guests.

Consider setting out small bowls of toppings such as crumbled cotija cheese, fresh cilantro, or sour cream. Allowing guests to customize their plates adds an interactive element to the meal. The combination of the warm, tender turkey and the cool, fresh toppings creates a delightful interplay of temperatures and textures that defines a well-rounded and satisfying dinner experience.

Frequently asked questions

Recipe card

Slow Cooker Turkey Mole: A Tender and Flavorful Dinner

Prep 10 minCook 5 hRest 5 minTotal 5 h 15 minServes 4

Ingredients

• 4 lbs boneless skinless turkey thighs
• 1 cup diced onion
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 cups dark mole sauce, thinned with broth

Instructions

1. Place the boneless skinless turkey thighs into the base of the slow cooker, ensuring they are arranged in an even layer. Scatter the diced onion over the turkey pieces. Evenly sprinkle the ground cumin and ground cinnamon over the onion and turkey to ensure the flavors permeate throughout the cooking process.
2. Pour the thinned dark mole sauce over the contents of the slow cooker, making sure the turkey is well-coated. Cover the slow cooker and cook on low for 5 to 6 hours, or until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C).
3. Once the turkey is fully cooked, carefully remove the pieces from the sauce and shred them using two forks. Return the shredded turkey to the slow cooker and toss to combine with the thickened mole sauce. Let the mixture rest for 5 minutes before serving to ensure the flavors integrate perfectly.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

18 g

Fat

22 g

Fiber

3 g

Sugar

8 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.