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Pat's Chicken Mole

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“In the spring of 2001, I happened to be in Vidalia, Georgia, checking out the onion crop, when I made a very good decision to stop in at a small mom and pop Mexican grocery. The lady who was running the store (Laura Medrano) spoke no English and I spoke no Spanish; however, this did not prevent her from answering all my questions about Mexican food -- we used hand signals, Pidgin English/Spanish, and occasionally she would grab something off the shelf to show me an ingredient. Anyway, after about half an hour, she successfully conveyed to me how to make a good chicken mole. Since then, I've made it twenty or thirty times and we really like it. This is an easy crock pot recipe and I think that your family will like it too!”
READY IN:
7hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash up the mole paste in the chicken broth until it is mostly dissolved.
  2. Place all ingredients in a large crock pot and set on high setting for 1 hour, then reduce to the low setting for six more hours.
  3. Serve chicken and sauce over cooked rice or cooked egg noodles.

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