This summer has been all about the grilling and cooking with our Instant Pot to keep the house cool. And as we begin the transition to Fall, I know we will continue to use our Instant Pot or Slow Cooker for easy dinners like this Paleo chicken mole recipe! It’s full of smoky, sweet and savory flavors.
Mexican Food Never Gets Old
Is it me, or does Mexican food really always sound good? At our house, we usually have some sort of tacos, taco bowls or something along those lines weekly. Then, sometimes we even switch it up and make something like this chicken mole recipe. It’s fun because it is a little different than our usual, but has the ease of using our Instant Pot or Slow Cooker.
What Makes Mole Special
Mole is special because it’s got some extra delicious ingredients in it that you may not typically cook with or use together. First, we used dried ancho chiles, which we were able to find at our local Whole Foods in the ethnic food aisle. Next up, the flavors get interesting because of the combination of cacao, almond butter, raisins, chipotle powder and cinnamon. It makes this smoky, savory and slightly sweet blend of flavors that is really great! You can use the chicken to make enchiladas, tacos, a bowl (duh that’s my favorite!) or on nachos. There are lots of options!
Authentic But Way Less Effort
If you have an Instant Pot or Slow Cooker, this Paleo chicken mole recipe comes together pretty quick with little effort! We have instructions for making this in both the Instant Pot and Slow Cooker below, so either way you’ll be able to pull this together and have an authentic tasting meal with less time and effort on your part. That’s pretty much the best!
Some Other Instant Pot and Slow Cooker Recipes
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- INSTANT POT CARNITAS
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- GREEK MEATBALLS
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- SLOW COOKER TERIYAKI CHICKEN
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- INSTANT POT SOUTHWEST CHICKEN & RICE
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- BEEF BARBACOA
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- INSTANT POT PORK CHOPS
Your Turn To Try Our Paleo Chicken Mole Recipe
Craving Mexican food and ready to step out of the usual taco bowl grind? Try our chicken mole recipe. Leave a comment below and let us know how it goes. Also, take a pic and share on Instagram. Tag us @realsimplegood and give us a follow if you don’t already!
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Chicken Mole Recipe (Paleo - Slow Cooker or Instant Pot)
Ingredients
- 3 lbs boneless chicken thighs
- Salt and pepper, (about 1/2 tsp each)
For the sauce:
- 1 large can whole or diced tomatoes, drained, (28 ounces)
- 1 onion, roughly chopped
- 3 cloves garlic, peeled
- 3 dried ancho chilies, stems and seeds removed , (can sub 1 large bell pepper, stem and seeds removed and broiled until the skin is blackened)
- 1/4 cup Laird Superfood Cacao Creamer, (can sub 3 tbsp cacao powder + 1 tbsp coconut sugar)
- 1/4 cup raisins
- 1/4 cup almond butter
- 2 tbsp avocado oil
- 1 tsp sea salt
- 1 tsp cumin
- 1/2 tsp chipotle powder
- 1/2 tsp cinnamon
Instructions
For the slow cooker:
- Place chicken in the slow cooker and sprinkle with salt and pepper.
- Place all of the sauce ingredients in a food processor and process until completely blended, about 1 minute.
- Pour the sauce over the chicken and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is cooked, shred it with two forks in the slow cooker. Taste and season with additional salt as desired. Serve with cauli rice, white rice, greens or in Siete tortillas as tacos or enchiladas. Spoon sauce over the top for serving.
For the Instant Pot:
- Place chicken in the Instant Pot and sprinkle with salt and pepper.
- Place all of the sauce ingredients in a food processor and process until completely blended, about 1 minute.
- Pour the sauce over the chicken. Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, quick release the pressure.
- Shred and serve as noted in step #4 above.
