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Crockpot Meals

Turkey in Mole

Turkey thighs slow-cooked in a deep, rich mole of dried ancho chiles, toasted almonds and sesame, tomatoes, warm spices, and unsweetened cocoa.

Why you'll love Turkey in Mole

Mole is the great sauce of Mexican cooking, deep, dark, and layered with chiles, nuts, seeds, spices, and a little chocolate. This one is built from dried ancho chiles, toasted almonds and sesame seeds, tomatoes, onion, garlic, cinnamon, cumin, and cloves, and unsweetened cocoa gives it the dark, bittersweet depth chocolate usually brings, without the sugar. Turkey, the traditional partner for mole, slow-cooks in it until tender.

Toasting is the technique. Dried chiles toasted briefly in a dry pan until fragrant, then soaked, give the sauce its deep, fruity flavor; toasting the almonds and sesame deepens their flavor. Everything is blended smooth and slow-cooked with the turkey, so the sauce thickens and the flavors meld for hours.

It tastes like it took all day, because the slow cooker did all day for you.

Quick overview: This Turkey in Mole takes 35 min of hands-on time and about 6 hr 35 min in all and makes 6 servings, each about 1 1/4 cups. You'll need a slow cooker and a skillet.

Jump to recipe

Shredded turkey in dark mole sauce with sesame and cilantro
Prep 35 minCook 6 hrTotal 6 hr 35 minServes 6Serving about 1 1/4 cupsYou'll need Slow cooker, Skillet

Ingredients

  • 3 lb bone-in turkey thighs, skin removed
  • 4 dried ancho chiles, stemmed and seeded
  • 1/4 cup whole almonds
  • 2 tbsp sesame seeds, plus more to serve
  • 1 medium onion, chopped
  • 5 cloves garlic
  • 1 can (14 oz) crushed tomatoes Label: tomatoes, and salt if any
  • 2 tbsp unsweetened cocoa powder Label: cocoa, and nothing else
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • a pinch of ground cloves
  • 1 tsp dried oregano
  • 2 cups chicken bone broth, divided Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1 1/4 tsp fine sea salt
  • 1 tbsp avocado oil
  • 1/3 cup chopped cilantro
  • Make it from scratch: Chicken Bone Broth, Mole Sauce

Instructions

  1. Toast the chiles: Toast the anchos in a dry skillet over medium heat for 20 to 30 seconds a side, until fragrant and pliable. Soak them in 1 cup of hot broth for 15 minutes.
  2. Toast the nuts: Toast the almonds and sesame seeds in the same skillet for 3 to 4 minutes, until golden.
  3. Soften the onion: Heat the avocado oil in the skillet and cook the onion and garlic for 5 minutes, until soft.
  4. Blend the mole: Blend the chiles and their soaking broth, the almonds, sesame, onion, garlic, crushed tomatoes, cocoa, cinnamon, cumin, cloves, oregano, and salt until very smooth, adding the remaining broth as needed.
  5. Slow-cook: Put the turkey thighs in the slow cooker, pour the mole over them, cover, and cook on low for 6 to 7 hours, until the meat falls from the bone.
  6. Shred and serve: Lift out the turkey, shred the meat, discard the bones, and return it to the sauce. Serve scattered with sesame seeds and cilantro.

Storage and leftovers

Refrigerate for up to 4 days; mole deepens in flavor overnight.

Freeze for up to 3 months.

Variations

  • Chicken: Use bone-in chicken thighs and cook 5 hours on low.
  • Pork: Use pork shoulder and cook 8 hours on low.
  • Spicier: Add 1/4 teaspoon cayenne to the blender.
  • Lettuce wraps: Spoon the shredded mole turkey into lettuce leaves with avocado.

Notes and tips

  • Toast the chiles briefly: Burnt chiles turn bitter; toast just until fragrant.
  • Blend until smooth: A smooth mole is silky and rich.
  • Taste and adjust: Add more salt or a squeeze of lime at the end.
  • Check the cocoa label: It should list cocoa and nothing else.

Nutrition and mindful eating

  • Turkey thighs bring protein, B vitamins, and selenium, and stay moist in a long cook.
  • Ancho chiles bring a rich, fruity depth and vitamin A.
  • Almonds and sesame thicken the sauce with healthy fat and fiber.
  • Unsweetened cocoa adds dark, bittersweet depth with no sugar.
  • As you eat, notice the layers of flavor in the sauce, earthy, nutty, and warm, and pay attention to how a complex, rich meal satisfies you.

Frequently asked questions

Have a question about this Turkey in Mole? Start here, with the questions people ask most.

Is mole sweet?

Many moles include chocolate and sugar; this one uses unsweetened cocoa, so it is rich and bittersweet.

Is it spicy?

Ancho chiles are mild and fruity. Add a pinch of cayenne for heat.

Where do I find ancho chiles?

In the international aisle or Latin markets, sold dried.

Can I make the mole ahead?

Yes. It keeps 5 days in the refrigerator before cooking.

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Tags: Crockpot Meals, Mexican, Dairy-Free