Slow Cooker Mole De Puebla Chicken

Slow Cooker Mole De Puebla Chicken


-2 boneless skinless chicken breasts

-Salt & pepper

-1 pouch Le Sauce Mole De Puebla Gourmet Finishing Sauce 

-14.5 oz can diced tomatoes with chiles, drained

-1 tsp minced garlic

-1 ripe avocado

-Rice for serving (any kind, we liked a Mexican-Style seasoned blend)


  1. Season both sides of chicken breast with salt and pepper, set aside.

  2. In a slow cooker, combine Mole De Puebla sauce, drained tomatoes, and minced garlic.

  3. Nestle in the chicken breasts covering them with some of the sauce mixture.

  4. Cook on low for about 4 hours or until cooked through.

  5. Shred with forks or tongs.

  6. Serve over rice with sliced avocado.


Additional topping options: Cotija cheese, crispy tortilla strips, hot sauce, fresh cilantro

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