Slow Cooker Chicken Mole Stuffed Sweet Potatoes! Moist shredded chicken bathes in a perfectly spiced, rich and flavorful mole sauce that lets the slow cooker do the work. Tender sweet potatoes perfectly complement and showcase this classic Mexican dish.
Cinco de Mayo is right around the corner and you’ll want this easy, winning chicken dinner on the menu. Plus it’s perfect for game days, gluten free and can be prepped ahead.
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Slow Cooker Chicken Mole Stuffed Sweet Potatoes
The traditional preparation of mole is a rather time-consuming process of slow simmering with frequent stirring. There’s still a long list of ingredients but all gets pureed together first, then poured over the chicken and the slow cooker takes over from there. You can take a peek and stir once in a while if you’re around, but otherwise you’re free to go about your day. No tethering to the stove required!
If you’re not already familiar with mole, it has some unexpected key ingredients in its line up. Reconstituting dried chiles add the heat while bittersweet chocolate and molasses or honey add the sweet. Raisins and almonds take the flavor and texture even further.
The holy trinity of chiles that make up mole are ancho, guajillo (wha-hee-oh), and pasilla. My market didn’t have pasilla chiles so I used a combination of ancho and guajillo. Anchos have a fruitier flavor than guajillos, but both are about a 3-4 on the heat index with 10 being the hottest, i.e. the Carolina Reaper. Even the name is scary.
Everyone seems to have their select choice of spices that belong in mole. I found a good dose of chili powder and cumin followed by some cinnamon, allspice, and cloves provide a ton of rich, smoky flavor without becoming too spicy. As always, this can be dialed up or down to your liking.
Again, the beauty of this mole recipe is once the dried chiles are softened and seeded, the whole gang takes a spin in your high-powered blender or food processor. Keep in mind the recipe makes extra sauce so you’ll need to remove two cups or so before adding the shredded chicken back into the pot, otherwise your chicken will drown. This is clearly stated in the instructions below, but is worth mentioning here.
There are a lot of ingredients in the sauce so why not make more while you’re at it. Enjoy later in the week on enchiladas or fajitas, or pour it over grilled steak or pork. It’s freezer-friendly, too, so you can always have this super-tasty sauce on hand!?
Depending on your rig, in a few hours you’ll have fall apart, tender chicken just waiting to take another dip in that luscious mole, and get piled high on a soft baked sweet potato. Staying in the Mexican theme, top it all off with sliced jalapeños, crumbled queso fresco, and shredded oaxaca cheese.
You and your gang will have an incredible flavor bomb in every bite. My husband polished off three before I was lucky enough to snag one. Enjoy, my friends!
Here are more mouthwatering Mexican-inspired recipes for Cinco de Mayo and beyond!
- Grilled Mexican Pizza with Salsa Verde & Chorizo
- Paella Stuffed Zucchini with Shrimp
- Roasted Chicken Verde Taquitos
- Tequila Lime Shrimp Tacos
- Slow Cooker Taco Chicken Chili
- Slow Cooker Ancho Short Rib Tacos
- Chicken & Chorizo Paella Verde
- High-powered blender or
- Food processor
- Slow cooker
- Large rimmed sheet pan
- Box grater
- BPA-free cutting boards
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Slow Cooker Chicken Mole Stuffed Sweet Potatoes
- 4 dried chiles (ancho, guajillo, pasilla, or blend)
- 28- ounce can tomato puree
- 4- ounce can chopped green chiles, mild or medium heat
- ½ yellow onion, chopped (about 1 cup)
- 3 garlic cloves, crushed
- 4 ounces bittersweet chocolate, finely chopped
- ½ cup chicken stock
- ½ cup sliced almonds
- ¼ cup golden raisins
- ¼ cup molasses
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- 2 lbs boneless, skinless chicken breasts or thighs, well-trimmed
- 4 sweet potatoes, about 12 ounces each
- 1-2 tablespoons olive oil
- Toppings: crumbled queso fresco, shredded oaxaca cheese, sliced jalapeño, cilantro, lime wedges
- Bring water in a 2-quart saucepan to a boil. Place chiles in the water and turn off the heat. Let soak for 25-30 minutes, or until softened. Drain. Remove stems and seeds and discard.
- Place seeded chiles, tomato pureee, green chiles, onion, garlic, chocolate, chicken stock, almonds, raisins, molasses, and spices in a large, high-powered blender or food processor (at least 8 cups in size). Blend until smooth.
- Place chicken in a 5-6 quart slow cooker. Pour blended mixture over chicken. Cover and cook until chicken is fall-apart tender, 4-6 hours* on low.
- About 1 ½ hours before serving, preheat oven to 375°F. Place sweet potatoes on a rimmed baking sheet lined with aluminum foil.
- Pierce sweet potatoes all over with a fork and rub the skins with olive oil. Bake 60-70 minutes until potatoes are fork tender.
- About 15 minutes before serving, remove chicken from the slow cooker and shred with two forks.
- Remove 2 cups** of sauce from the slow cooker and reserve for another use.
- Return chicken to slow cooker and keep warm until ready to serve.
- To assemble, cut each sweet potato in half lengthwise.
- Press a divot in the middle of each half with a spoon, which will also flatten the sweet potato some to be more stable.
- Pile on chicken mole and add suggested toppings, as desired. Enjoy!
*Generously adapted from CookingLight