Slow Cooker Mole with Chicken | Rick Bayless Taco Manual

[@andysgrl33]

Chef Bayless I am from Mexico and something that made me a die hard fan of yours is the dedication and respect you have for Mexican food.

[@inmyopinion6836]

Same here, he is for real.

[@frankcox748]

He's Mexican

[@christinecricket81]

No hes not ​@frankcox748

[@Michelle-CraftyWACatLady]

Uh no he is not ​@@frankcox748

[@frankcox748]

@@Michelle-CraftyWACatLady I know he's not. For Fuck Sakes, can you not see the sarcasm?

[@thelostone6981]

Now the grilled cheese sandwich I was just about to make doesn’t seem all that appetizing….😂

[@motofunk1]

Dip your grilled cheese in Buffalo Sauce, you will change your mind. :)

[@thelostone6981]

@@motofunk1 so true! Normally, I use my own homemade hot sauce because a grilled cheese should have some flare/heat but I have used buffalo sauce before.

[@shiroumxm2052]

@@motofunk1 búfalo sauce and cheese¿¿ you do that in USA¿ bufalo sauce is used only for some types of very fresh fruits like jícama, not in food except for ceviche

[@motofunk1]

@@shiroumxm2052 Buffalo Wing Sauce....

[@susanuribe1001]

😂😂😂

[@ddg1657]

I am born and raised Mexican, sir, I am impressed with this recipe. 🎉 So glad you keep the essence of Mexican cuisine and make it accesible for others to learn and enjoy. 🤩

[@AnnaMariaFlores-sc1dq]

Like your recipes I'm American Mexican I don't know if I'm saying that right or not but my parents were born in Mexico and those traditions have passed on to me and you have some really great recipes and I don't put water on the sides of my blender either I don't think it really matter

[@markkahrhoff8484]

Ok...it's in the crock pot! The house is suffused with the most amazing aroma. I confess I have already dipped in a spoon. Cooking is such a powerful way to feel gratitude and connected to people you've never met.

[@drewie_Butts]

How was it??

[@markkahrhoff8484]

@@drewie_ButtsIt was delicious. Honestly, I've followed lots of his recipes and never been disappointed. I made the Coloradito RB showed during an episode of "one plate at a time" and it was also great. He talks about braising a turkey breast in it, and that's what I did for Thanksgiving last year as the turkey.

[@nicd4591]

As my wife (nurse) and my self ( respiratory therapist) have very busy work schedules with long days these videos have been a huge gift. It’s difficult for use to have time to cook decent meals all the time. We both love Mexican dishes and the crockpot series has been awesome with our work schedules. Please keep the crockpot series going. Thabk you Rick for all your hard work and what you do. Take care and thank you again these have been a amazing gift in our busy lives.😊

[@jackierivera8698]

One of the best dishes in Mexican cuisine. ❤

[@MikeS29]

I almost died when you didn't put the rest of the chicken stock into the blender to wash the mole goodness off the walls before adding to the pot.

[@craigheimericks4594]

Right!? I came here to suggest that!

[@rohtati1020]

Such a waste‼️🤦😁

[@2L8CO]

Rick, I had the opportunity to make an authentic mole for my Nieces Quinceanera in Tlaxcala for 150+ guests back in 2010. 3' Cazuela , stirring hour after hour to make sure it didn't burn. As a gift for my labor the Maestra gave me a traditional hand carved large deep wooden spoon. It was a memorable time.

[@TheGreatConstantini]

I make a ton of a Syrian paste called harissa. A neat little trick I found is to cut the stem top of the peppers, insert a chopstick and swish it around to remove almost all the seeds quickly. Then I rehydrate them, open them up and if there is one or two stray seeds, I remove them, or often let them remain. A few seeds are not a problem

[@arturoh953]

Señor Rick this is amazing. My mom and grandma used to make mole from scratch. It used to take a day to make it. I now wish I could have written the recipe. They used huge clay “caserolas” that were placed on top of stones and the wood was burning underneath the “caserola.” I am from Mexico City.

[@davidmckean955]

check out his black mole video

[@paulseale8409]

1985 Bon Appétit had a mole sauce recipe that was just wonderful. Took us two days of roasting, toasting all the ingredients was it good.

[@terrysullivan1992]

he has a video of a much more complex mole, both time and ingredients.

[@traceyleigh7920]

I have never tried mole. Goodness knows where you can eat it in the U.K. But! I am fascinated and want to try cooking it without even knowing what it tastes like! I think this version plus the beginners one you do, are top of my list to try. Just gotta source the right chiles. (Trots off to the internet…).

[@JeffChapa]

I like the authenticity and the simplification you've created to this dish of my ancestors Buen Provecho

[@sandysmith9739]

As a Mexican native. I love your recipes. Thank you for sharing our abuelitas recipes.

[@michaelday7305]

Excellent recipe-one of the best batches of mole I’ve made.

[@ericepperson8409]

One of those meals that I will always remember is a Duck Mole with a roasted pineapple tamale at Frontera Grill. It was an amazingly balanced meal - rich and delicious one winter night while I was in Chicago for work. Thank you Rick for sharing your passion for Mexican food in a fun and approachable way.

[@aliciaedwards5630]

i have learn a lot from you on this recipe

[@phillipsmith770]

Rick, you’re a genius. I’ve been looking for an excuse to buy a Vitamix and am finishing today this “CrockPot” mole recipe because I’m running out in the freezer. I have made several batches over the years but this is the most user-friendly. Since I don’t have a large enough CrockPot, I baked in iron Dutch oven at 250 for 6-hrs then 325 for 2-hrs. Most excellent and no splatters all over me and the kitchen. Thanks for all you do. Can’t wait to visit Frontera one day.

[@rohtati1020]

I like the passion he puts while cooking. He has created his own recipe here and that's good enough for him...

[@thebitterfig9903]

Just made this Mole today. Really lovely. Served it up with my first attempt at making tamales. Mole went exquisitely, the tamales only so-so. Now I have three 2-cup freezer portions and another in the fridge, so I know I have some great tacos and enchiladas in my future.

[@RoninDosho]

If I bought and used a store bought mole paste, my Zapotec friends would never let me forget it! Thanks for a user-friendly red mole recipe. I've logged in some serious hours of stirring mole so this is a great enhancement for when I'm in the states.

[@yolipedraza5556]

When I make mole, I add cooked chicken about 5 minutes towards the end of sauce to give the chicken more flavor. Mole is my favorite food. I don't have it often but my mouth celebrates when I eat mole😅

[@josephrocha142]

Made this today. It's amazing! The hard part was getting the ingredients and that was easy. 😂

[@15dartfrog]

I only just came across Rick in the last few days and have loved watching his videos. You can see he has such a genuine love and respect for the food and the culture(s) it comes from and that's so delightful to watch. Will definitely be trying out this recipe as well as some of his others very soon!

[@franklinherrera8573]

My grandma and my monther and my tias were very good cooks. Never put any cinnamon or peanut butter in their moles. They did use almonds but would buy the sliced ones. Brown them them, then used the molcajete. Then ground the almonds with spices. Also they would brown flour and add it to the sauce if it needed to be thickened. Their tamale sauce was made in a similar manner. Their food was top shelf.

[@keithmerchant8035]

Making this tomorrow morning. I'm obsessed with your recipes Rick!

[@brianradtke6677]

Chef, I had a spare day and made this mole to use tomorrow when my wife is home. It is so delicious! During the last 2hr cook, I felt the need to stir it occasionally, and each time cleaned my spatula with just a slice of white bread! So tasty! I can’t wait to try the chicken tacos tomorrow.

[@jorgenegrete1888]

Greetings from Arkansas, my favorite Mexican dish, my mom cooked this for me on my birthday. Lots of ingredients to get it right…….👏👏👏

[@klstay]

Thanks for this - I absolutely love mole. I like to toast the ingredients going into the mortar & pestle a bit first and I am lazy so I stick blend right in the slow cooker... I especially love the rotisserie chicken suggestion, particularly if near a costco for a nice one at only $5.

[@LisadeKramer]

Mole is my favorite dish. The flavors can vary greatly depending on what area of Mexico you are in. I love the flavors.

[@robinsareolas]

I ran to the Mexican grocery yesterday and picked up all the ingredients I needed, OMG this is a fabulous tasting mole and very authentic. I would put this up against any mole out there including Abuelitas 😋

[@drewie_Butts]

I was looking for a review. Gotta try it now haha. Thanks!

[@francesmcdonald7545]

Hi, this looks delicious. I haven’t made it yet, but I just have a teeny tiny, comment instead of putting the rest of your chicken stock in the crockpot, put it in your blender to get out the last of the moly that’s in there, run it for a second or two, and then you got every last bit of that delicious sauce you made

[@cafefay]

Mole is awesome and one of my favorite to order out. I'm definitely going to make this💚

[@jmac-rz6zc]

Holy Mole! I'm gonna attempt this tomorrow. Thank you Rick Bayless, I have been binge-watching your recipes and your culinary insight has proven to be an invaluable resource in my recent journey through the world of Mexican cuisine.

[@arielog1941]

There is attainable epicurean happiness in this video. Gonna try anyway. Love me some Mole. Namaste

[@markkahrhoff8484]

Looking forward to trying this, though I confess I found the process of mole making (taught to me via KZbin by Rick) very peaceful and gratifying. I once had a paste recommended to me by the owner of one of our local Mexican groceries, bought it to be polite, but never did make it.....

[@jal2550]

Mole is my favorite dish ever. This looks mouthwatering!

[@Stuarttombros]

My first mole and it tasted like my friends mom’s mole, she is from Oaxaca. Thanks Rick

[@skipdalu5805]

I've only had really great mole a few times. Never though I could make it (I always heard about the time it takes). I'm making this! I'm doing it soon. Wow- thank you so much, Rick!

[@sherrelstroot3034]

The mole base made me laugh bc it reminded me of my Christmas slow cooker pot pourie. My daughter and I love Mole so I am looking forward to trying this recipe! Thank you.

[@Whosaidyoucouldnt]

So true! Thought the same thing! LOL

[@dishhatter]

iRick I love your recipes!! iRecipes are authentic-mil gracias!! iOne easy way to clean the dried chiles is to cut off the stem with kitchen shears!! Followed by cutting them open from stem end to tip!! Hope this helps everyone. iHugs! I am from Guadalajara.

[@raquelberg4963]

I remember my mom making Mole' sauce, OMG it was SO GOOD!! I LOVE CHICKEN AND MOLE'

[@gloriakadar3288]

Im mexican and im learning to make mole with señor baylee. Gracias

[@desireco]

I can watch you and listen to you endlessly... beautiful and loving cooking. wish you were my neighbor tbh :)

[@gloriakadar3288]

Mole my family favorite dish, im mexican and my husband hungarian weblove home made mole

[@gregheinrichs5047]

Chef, made your mole recipe today and just finished the first 2 tacos. Sensational! Thank you for sharing! Can't wait for your new restaurant in Westlake Village to open.

[@marthacrawley2446]

Yummmm😋😃 Chef Bayles I told you I am from Mexico City and worked Av 5 de Mayo love how much u liked and cook those delicious dishes thank you 🤗😃

[@rgarciaf071]

This is brilliant, thanks for sharing

[@jennoscura2381]

¡Orale! This looks amazing. My instant pot has both a slow cooker and saute setting. So I should be able to do the whole thing in the IP. I am a vegan and this would be easy enough to make vegan. Use oil instead of lard and vegan chicken flavored bouillon. For the chicken Butler Soy Curls would be great. They come dry and are typically rehydrated prior to use. But I would toss them in dry so they soak up the mole. Daring makes a fantastic vegan chicken that was be another good option. Making mole from scratch is easy enough that I don't bother with Doña Maria. My Mexican mom would use Doña Maria and add peanut butter and Ibarra. So if you don't want to go fully scratch you can just add things to a store bought mole.

[@debrarodriguezestrada2748]

Andale! Perfecto!

[@UnigirlTx]

I LOVE Mole!!! I have never even considered making it homemade because of all the work that goes into it 😂 I am definitely going to have to try this one. One thing though... How could you leave all that Mole in the blender!!!!??? Put the rest of the chicken stock in the blender and get it all!!! You just about gave me a heart attack watching you leave it

[@Whosaidyoucouldnt]

HAHA. I was thinking the same exact thing but we know he doesn't waste anything! I'm confident he took some of the mole back out or lil water or stock and blended it to clean the blender jar.

[@mlss1229]

Awesome chef... this will be my next recipe!

[@ZenHulk]

I'm still making your shrimp tacos from YEARS ago, and i'm known for it in my family

[@ronanderson5736]

Wow! That looks so delicious! I am extremely hungry now Rick! Awesome!

[@bahoosky]

You just recently popped up onto my youtube feed. Your videos are very comforting. Thank you. 😊

[@OmnipotentO]

This guy is a Mexican food pro. Ya love to see it.

[@edinstruction2011]

DEAR CHEF BAYLESS: YOU ARE FOR ALL OF US THE EPICUREAN MASTER OF KNOWLEDGE, SKILL, INFECTIOUS ENTHUSIASM, AND JOIE DE VIVRE OF LIFE'S TRUE LOVE!!! YOUR PRESENTATIONS ARE DELIGHFULLY MOUTH-WATERING TO THE DEGREE I MUST ALWAYS KEEP A TISSUE HANDY TO MAINTAIN DINING DECORUM ...I THINK I CAN EVEN INHALE WITH YOU ALL THE WONDERFUL FRAGRANCES YOU SO PERFECTLY ORCHESTRATE FOR US TO WITNESS. THANK YOU SIR FOR ALL YOUR LOVING KINDNESS! I PRAY THAT OUR FATHER IN HEAVEN CONTINUES THE ABUNDANCE OF HIS BLESSINGS UPON YOU AND ALL OF YOUR LOVED ONES NOW AND FOREVERMORE...AND EVEN LONGER!!!!! THANK GOD FOR YOU CHEF BAYLESS!!!!

[@divaworksusa]

We LOVE mole and I will be making this soon. But, I will be canning it in jars. I am looking forward to having this on my pantry shelf.

[@conniebeal6000]

Sorry I am going to cheat and use Frontera Mole paste I bought at the grocery store. I have made it with your premade mole paste and loved it! Maybe soon I will make this recipe, but soooo much easier to use your product.

[@AndyFuevas]

Nice living room! the mole looks great too

[@sleekblackroadster]

Loving this one Rick and fam!

[@Richard-HiFiMan]

Hmmm, Taza Cinnamon Chocolate. My favorite.

[@alphakennyone44]

I'm impressed, looks delicious!

[@edithocampo6893]

Qué fantástico se ve este mole es todo un arte prepararlo gracias Rick B.👍

[@rogertemple7193]

Hello from Southern Oklahoma Rick this sounds really great. 🌮🌮🌮🌮

[@lisaeastes3104]

My mouth is watering 😋

[@rosaleecabrera2890]

thank you Chef Bayless and I plan to try this!!

[@chefhomeboyardee8]

Exceptional Chef.

[@SheilaConvery]

Sounds incredible.

[@Cyberdactyl]

I would LOVE to see you do a blind taste test comparison of around half a dozen Mole' pastes and your concoction.

[@DavidSChambers]

Rick, I mean this in the complimentary way. You are the Julia child's of Mexico.

[@Jm0417-s]

I can attest to the difficulty and time commitment of making mole poblano. Close to 30 ingredients, and it took 8-9 hours the first time I made it. Slow cooker is a good idea for this type of thing.

[@videohay8043]

Nice work bud. I remember the first bite of authentic chicken mole

[@shrevesoule3567]

Is the chocolate you use sweetened or semi-sweetened? Love the video.

[@stellamartin1145]

Oh I absolutely love mole! My husband doesn’t though…I sure miss it…unless I make half the recipe

[@bigbird2451]

I cried for that tasty blender when the broth went in the pot. Could have rinsed the blender with it.

[@brandon7219]

Such a HUGE mixer bottom for such a TINY putcher

[@EphemeralThought]

Far be it for me to tell Rick Bayless how to do something in the kitchen, but when it comes to using the mortar/pestle or molcajete, it can be helpful to use the Thai method and pound the heck out of tougher things like cinnamon... let the pestle do the work of course, but it makes it a lot quicker. :D Great recipe and going to use this one for Thanksgiving turkey and next-day tamales.

[@ejmartinez313]

Question on grinding the spices in the molcajete, when we make traditional mole we toast the spices whole and then blend them so no need to grind since the blender would pulverize them. Is there a reason you didn’t add the spices whole to the original 6 hour cook?

[@nateone6632]

Sth that looks non appetizing preparing but i bet is incredible and I'd try it in a heart beat

[@DavidMartinez-ce3lp]

Dang, that looks delicious!

[@Annette-tq2rl]

I will take a case of your Mole. Its got to be good. If you haven't seen Rick scream in a pot, then go to Rick's short video. Very funny.

[@DarthBalsamic]

Man I enjoyed this. I want to make this now.

[@mamasitachula2499]

Mole is my favorite

[@abyrnes9619]

Making this dish this week!!!

[@TheCatWitch63]

You’ve given me a great idea, but I would have cooked a chicken in the slow cooker, too, together with the rest of the ingredients for the mole.

[@rickbayless]

Hi Dora , cooking the chicken in the mole reverses the roles of the dish! In Mexico, Mole is the star and the chicken is actually supposed to be supporting, so while you can put chicken in, it's not the traditional method.

[@santiagodeavila94]

Te recomiendo reemplazar el azucar con ciruela pasas la ciruela pasa le da sabor y dulzor al mismo tiempo. I recommend reeplace sugar with ciruela pasas it adds flavor and sugar at the same time. Greetings from CDMX MX

[@franciscoortiz6980]

Wow... good recipe 😊

[@Zippezip]

Good Job Chef

[@MrKeith57]

Hey! I could do that. Thanks for making a video for the layman to have success with

[@DaBoff858]

Skip and Shannon must be over his house on the Daily... i know i would!

[@dustinmorrison6315]

I just recently rendered my own lard by microwaving suet. I'm not sure if it's safe, but it tastes really good and is easy.

[@drewlbers]

What if you cooked chicken breast in the mole mixture?

[@MrAllad]

Looks fantastic, I'm mole addict.

[@tgh965]

Genius!

[@rsingh2595]

i had red mole from a lady that made takeout food from her home, it was an hour wait and dude it was worth it, its unilike any flavor profile ive ever had or ever cooked.

[@daphnepearce9411]

I've never had mole sauce before and not sure what it taste like.......bbq sauce? Anyway I'm intrigued and will try this. I love learning these new dishes, thanks Rick!

[@shiroumxm2052]

it may taste a bit like bbq sauce but to natural one, not that garbage they sell in supermarkets

[@RoninDosho]

It should not taste like bbq sauce at all. It's an extremely complex sauce that can only be tasted and not "compared to" anything else to be fully appreciated. In lieu of traveling to Oaxaca, try this recipe.

[@daphnepearce9411]

@@RoninDosho Okay. I'll make it. Sounds like mole stands clearly on its own. A labor of love.

[@RoninDosho]

@@daphnepearce9411 If you can ever make it happen, you absolutely must visit the many Mercados in Oaxaca in and around Ciudad Oaxaca.

[@daphnepearce9411]

@@RoninDosho Oaxaca? Wow, the furthest south I've been in Mexico is Puerto Penasco....de hecho....I've been to Cabo san Lucas.

[@rozsmith6850]

Chef, have you tried using a pressure cooker/instant pot for any stage of this? I’d be curious about the development of flavors.

[@Whosaidyoucouldnt]

I was wondering the same thing and decided I'm doing everything in the Instant Pot from the sautéing, etc but I'll use the slow cook feature of it. I figure the slow cook will help develop flavor and aid in the fact we are chopping hours/days off the recipe. LOL

[@wwoods66]

Any thoughts on using something like an Instant Pot™, which could do the sautéing and then the slow-cooking in one vessel? For that matter, would pressure-cooking the mole speed things up, without degrading the flavor of the sauce?

[@catherinelw9365]

I wouldn't pressure cook it. Slow cooking is essential for this kind of sauce.

[@Veldryn17]

@@catherinelw9365 why is that?

[@NoahSpurrier]

Mole is the best.