Slow Cooker Turkey Mole Tacos with Rich Mexican Flavor

There’s something irresistible about mole—its velvety, complex blend of chilies, cocoa, and warming spices—and when you marry it with lean turkey in a slow cooker, you get tacos that are both comforting and adventurous. These Slow Cooker Turkey Mole Tacos let the magic happen on their own, infusing every shred of meat with deep, bittersweet flavor.

Whether you’re hosting Taco Tuesday, feeding a crowd, or simply craving a home‑cooked Mexican feast, this recipe brings authentic flair to your kitchen. From toasting the spices to resting the shredded turkey, each step is designed to maximize depth of flavor and texture.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 6 hours 10 minutes
• Total Time: 6 hours 20 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the Mole Base

• 1 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 3 tbsp tomato paste
• 3 tbsp chili powder
• 1 tsp ground cinnamon
• ½ tsp ground cumin
• Kosher salt, to taste

For the Turkey

• 1¼ lb skinless, boneless turkey thighs
• 1 oz bittersweet chocolate, chopped
• ½ cup water

To Serve

• Corn tortillas
• Diced red onion
• Sliced radishes
• Fresh cilantro, chopped
• Lime wedges

Cooking Instructions

• Heat 1 tbsp oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and edges begin to caramelize, about 5 minutes. This gentle browning builds the mole’s savory foundation.
• Stir in the tomato paste, chili powder, cinnamon, and cumin. Toast the spices with the paste for 1–2 minutes until fragrant—this “blooming” intensifies their aroma and flavor.
• Transfer the sautéed mixture to a 4‑ to 5‑quart slow cooker. Season the turkey thighs with salt, then nestle them in the mole base, rolling to coat evenly.
• Pour ½ cup water around the edges, then sprinkle the chopped bittersweet chocolate over the top. As the chocolate melts, it adds richness and a hint of sweetness to balance the chilies.
• Cover and cook on low for 6 hours. **Tip:** Resist lifting the lid—steady low heat ensures the turkey cooks gently and the sauce reduces without slackening.
• When done, transfer the turkey to a cutting board and let it rest for 5 minutes. Resting locks in juices for moist, tender shreds.
• Shred the turkey using two forks. Return it to the slow cooker and stir thoroughly to coat every strand in the thickened mole sauce. Cook uncovered on low for 10 more minutes to let excess liquid evaporate and deepen the flavor concentration.
• Meanwhile, warm the corn tortillas in a dry skillet or over an open flame until pliable and slightly charred at the edges—this brings out their nutty aroma.
• Assemble tacos: Spoon generous portions of turkey mole into each tortilla. Top with diced red onion, radish slices, fresh cilantro, and a squeeze of lime for brightness and crunch.

Tips, Variations & Serving Suggestions

• Spice Adjustment: If you prefer extra heat, add a pinch of cayenne or sprinkle chopped jalapeños into the mole base.
• Make Ahead: Mole flavor improves after resting. Refrigerate the shredded turkey in its sauce overnight—reheat gently before serving.
• Cheese Addition: Crumble queso fresco or cotija over the tacos for a creamy, salty contrast.
• Vegetarian Twist: Swap turkey for roasted sweet potatoes or cauliflower and follow the same mole process for a plant‑based version.
• Side Pairings: Serve with Mexican rice, refried beans, or a crisp jicama slaw to round out the meal.

Conclusion

These Slow Cooker Turkey Mole Tacos strike the perfect balance between convenience and culinary depth. The slow‑cooked turkey absorbs every nuance of the chocolate‑spiced mole, delivering a protein‑rich, flavor‑packed dish that’s as impressive as it is easy to prepare. Whether you’re feeding family or hosting friends, this recipe brings bold Mexican tradition to your table with minimal hands‑on time.

For the original recipe and further inspiration, Slow-Cooker Turkey Mole Tacos.

FAQ

Can I use chicken instead of turkey?

Yes! Boneless, skinless chicken thighs work beautifully—follow the same cooking times and steps for equally tender, flavorful results.

How do I store and reheat leftovers?

Refrigerate leftover shredded turkey in an airtight container for up to 3 days. Reheat in a covered skillet over low heat, adding a splash of water to loosen the sauce.

Is mole sauce gluten‑free?

Most mole ingredients are naturally gluten‑free, but always check your chili powder and tomato paste labels to ensure no wheat‑based additives.