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Slow Cooker Chicken Mole Tacos

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Slow Cooker Chicken Mole Tacos

3.7 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: chicken mole, lowfat, slow cooker, Tacos
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 servings
Calories: 356kcal


  • 1 medium peppers, ancho, dried
  • 14 ounce whole peeled tomatoes, canned
  • 1/2 medium onion
  • 1/4 cup almonds, sliced
  • 1 1/2 ounce baking chocolate, unsweetened, squares
  • 1/8 cup raisins, seedless
  • 2 tbsp chicken broth, low-sodium
  • 1/2 tablespoon cumin, ground
  • 1/2 teaspoon cinnamon
  • 1 tablespoon chipotle peppers in adobo sauce
  • 1/2 tablespoon adobo sauce
  • 2 clove garlic
  • 2 pound chicken thigh, boneless, skinless
  • 1 teaspoon salt
  • 16 medium tortillas, corn
  • 1 ounce Cotija cheese
  • 1/4 cup cilantro

Serve With

  • 2 medium mango


  • Place ancho chiles in a bowl; cover with water. Let stand 10 minutes.  Drain; remove and discard stems and seeds.  Process seeded chiles, tomatoes, chopped onion, almonds, finely chopped chocolate, raisins, chicken broth, cumin, cinnamon, chipotle peppers, adobo sauce, and smashed garlic in a food processor until smooth.
  • Sprinkle chicken with salt; place in a slow cooker.  Add tomato mixture.  Cover and cook on LOW 8 hours.  Place chicken on a cutting board.   Shred chicken into large pieces; return to slow cooker.
  • Working with 1 tortilla at a time, heat tortillas over medium-high directly on burner until lightly charred, about 15 seconds per side.  Top tortillas with chicken mixture, crumbled cheese, and cilantro.  Serve with cubed mango.
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Calories: 356kcal | Carbohydrates: 39g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 638mg | Fiber: 7g | Sugar: 11g

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