Slow cooker turkey breast in mole pairs juicy sliced turkey with a velvety chile, almond, tomato, spice, and bittersweet chocolate sauce.
Prep: 30 min · Cook: 7 hr · Total: 7 hr 30 min
Slow Cooker Turkey Breast in Mole
Ingredients
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6 minutes. Add the garlic and ¼ cup almonds; cook for 2 minutes until lightly golden.
- Stir in the chile powder, cumin, cinnamon, and cloves. Cook for 30 seconds, until fragrant.
- Add the tomatoes, tomato paste, chocolate, raisins, oregano, 1 cup broth, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer for 5 minutes, stirring until the chocolate melts.
- Carefully blend the mixture until smooth, venting the lid if using a countertop blender. Return it to the skillet, add the remaining broth, and simmer for 3 minutes.
- Season the turkey breast with the remaining salt and pepper. Place it in a 6-quart slow cooker and pour the mole sauce over and around it.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the thickest part reaches 165°F. Transfer the turkey to a cutting board and rest for 15 minutes.
- Skim excess fat from the sauce and adjust seasoning. Slice the turkey, spoon mole over it, and garnish with the remaining almonds, sesame seeds, and cilantro. Serve with rice and lime.
Estimated per serving: 420 calories · Protein 49 g · Fat 18 g · Carbs 18 g · Fiber 4 g · Sodium 610 mg
Why This Recipe Works
- Toasted almonds: give the sauce body and a subtle nutty flavor.
- Warm spices: layer complexity without overwhelming the turkey.
- Bittersweet chocolate: rounds out the chiles and tomatoes.
- Slow cooking: keeps lean turkey breast tender and juicy.
About the Mole
This streamlined mole is inspired by traditional Mexican sauces while remaining practical for a home slow cooker. Blending creates a smooth sauce that clings beautifully to the sliced turkey.
Helpful Tips
- Use ancho chile powder for mild fruity heat.
- Vent hot ingredients carefully when blending.
- Check the turkey with an instant-read thermometer.
- Rest before slicing to retain the juices.
Variations
- Chicken: use bone-in chicken thighs and reduce cooking time.
- Spicier: add one chipotle in adobo.
- Nut-free: replace almonds with toasted pumpkin seeds.
- Smokier: add ½ teaspoon smoked paprika.
Serving Suggestions
Serve with white rice, warm corn tortillas, roasted squash, or black beans. Lime wedges brighten the rich sauce.
Storage and Reheating
Refrigerate turkey with sauce for up to 4 days. Reheat gently with broth. Freeze sliced turkey and mole for up to 3 months.
Frequently Asked Questions
What is mole sauce?
Mole is a complex Mexican sauce built from chiles, spices, nuts or seeds, tomatoes, and sometimes chocolate. Chocolate adds depth rather than obvious sweetness.
Can I use boneless turkey breast?
Yes. A 2½- to 3-pound boneless breast usually cooks faster, so begin checking after 4½ hours on LOW.
Is turkey mole spicy?
This version is mildly warm. Use chipotle or cayenne for more heat, or reduce the chile powder for a gentler sauce.
Can I make the mole ahead?
Yes. Blend and refrigerate the sauce for up to three days or freeze it for up to three months before slow cooking.
How do I know the turkey is done?
Insert an instant-read thermometer into the thickest part without touching bone. It should register 165°F.
How should leftovers be stored?
Refrigerate sliced turkey and sauce together for up to four days. Reheat gently with a splash of broth.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.