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Slow-cooker turkey mole

Jennifer Farley is the creator, recipe developer and food photographer of Savory Simple. She graduated from the Culinary Arts program at L'Academie de Cuisine in Gaithersburg, MD where she trained in classic French technique. Jennifer cu...

set it, forget it, savor it!

'Tis the season for turkey and delicious set-it-and-forget-it dinners!

set it, forget it, savor it!

You'll love this simple mole recipe!

Slow cooker turkey mole recipe

Adapted from Martha Stewart

Serves 6


  • 4 pounds boneless, skinless turkey breasts
  • Salt
  • 1 (28 ounce) can whole tomatoes
  • 1 yellow onion, chopped
  • 2 dried ancho chilies, stemmed
  • 1 chipotle chili in adobo sauce
  • 1/2 cup sliced almonds
  • 1/4 cup raisins
  • 1/2 cup bittersweet chocolate, finely chopped
  • 3 garlic cloves, peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon


  1. Season turkey with salt and place in a 6-quart slow cooker.
  2. In a blender, puree the remaining ingredients until smooth.
  3. Add the mixture to the slow cooker, cover and cook on high for 4 hours or until the meat is tender. Shred turkey with two forks before serving.

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