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Slow Cooker Cornish Hens in Mole Sauce: A Taste of Celebration

I remember the first time I tasted mole. It was at a small, family-run restaurant in Oaxaca, Mexico. The rich, complex sauce, painstakingly crafted with layers of chilies, chocolate, spices, and nuts, was unlike anything I’d ever experienced. It coated a humble chicken leg, transforming it into a dish fit for a king. The memory of that meal – the warmth of the family, the vibrant colors, and that incredible sauce – has stayed with me ever since, inspiring me to explore the magic of mole in my own kitchen. This slow cooker Cornish hen recipe, infused with a deeply flavorful homemade mole, is my homage to that unforgettable culinary experience.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 4-6
Yield: 4-6 Cornish Hens
Dietary Type: Varies (see notes on nut butter)

Ingredients

4 lbs Cornish hens
2 (28 ounce) cans whole tomatoes
4 tablespoons nut butter (I used creamy sunflower seed butter)
1 (6 ounce) can tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon anise seed
5 tablespoons chili powder
1 tablespoon maple syrup
3 tablespoons cinnamon
1⁄4 teaspoon ground nutmeg
1⁄2 cup unsweetened cocoa powder
6 large garlic cloves (smashed and peeled)
2 chipotle peppers (in adobo sauce)
Salt and pepper

Equipment Needed

7-quart slow cooker
Blender
Measuring spoons and cups
Cutting board
Knife

Instructions

Turn the slow cooker on high.
In a blender, puree the whole tomatoes, nut/seed butter, and tomato paste until smooth. Make sure the lid is on securely during this step!
Pour the pureed tomato mixture into the slow cooker.
Add the ground cumin, ground coriander, anise seed, chili powder, maple syrup, cinnamon, ground nutmeg, unsweetened cocoa powder, smashed and peeled garlic cloves, and chipotle peppers (in adobo sauce) to the slow cooker.
Whisk all the ingredients in the slow cooker together until well combined. This is your mole sauce base!
Remove the Cornish hens from their packaging. Wash them thoroughly under cold running water.
Pat the Cornish hens dry with paper towels. This helps the skin to brown slightly and ensures the mole sauce adheres well.
Season the Cornish hens generously with salt and pepper inside and out. Don’t be shy with the seasoning; it really enhances the flavor.
Place the Cornish hens into the slow cooker, making sure they are mostly covered with the mole sauce. You might need to nestle them in a bit.
Turn the slow cooker down to low and cook for 6 hours. The Cornish hens are done when the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness.
Once cooked, carefully remove the Cornish hens from the slow cooker and let them sit for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
There will be a lot of mole sauce left in the slow cooker. Don’t discard it! This sauce is liquid gold. Save it and use it with other poultry, beef, or even vegetables.

Expert Tips & Tricks

Spice Level: The heat level of this dish depends largely on the chili powder and chipotle peppers you use. For a milder mole, use a mild chili powder and remove the seeds from the chipotle peppers. For a spicier mole, use a spicier chili powder and leave the seeds in the chipotle peppers.
Nut Butter Variations: Sunflower seed butter works well for those with nut allergies, but feel free to experiment! Almond butter, peanut butter, or even tahini (sesame seed paste) can be used for a different flavor profile.
Cocoa Depth: The amount of cocoa powder contributes to the richness of the mole. For a more intense chocolate flavor, you can slightly increase the amount of cocoa powder, but be careful not to overpower the other flavors.
Browning the Hens: If you desire a more browned appearance, carefully place the cooked Cornish hens under the broiler for a few minutes after slow cooking, keeping a close eye to prevent burning.
Degreasing: After slow cooking, you may want to remove excess fat from the mole sauce. A fat separator works well, or you can chill the sauce and skim off the solidified fat.

Serving & Storage Suggestions

Serve the Slow Cooker Cornish Hens in Mole Sauce with classic accompaniments such as rice, warm corn tortillas, and a sprinkle of fresh scallions. A dollop of sour cream or Mexican crema can also add a cool and tangy contrast to the rich mole sauce.

Storage:

Room Temperature: Do not leave cooked Cornish hens at room temperature for more than 2 hours.
Refrigeration: Store leftover Cornish hens and mole sauce in an airtight container in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freeze the cooked Cornish hens and mole sauce separately in airtight containers for up to 2-3 months.

Reheating:

Refrigerated: Reheat the Cornish hens in a preheated oven at 350°F (175°C) until heated through. Reheat the mole sauce separately in a saucepan over medium heat.
Frozen: Thaw the Cornish hens and mole sauce in the refrigerator overnight before reheating as described above.

Nutritional Information

(Estimated values per serving; may vary based on specific ingredients)

Nutrient	Amount per Serving	% Daily Value
Calories	736 kcal	–
Calories from Fat	178 g	24%
Total Fat	19.9 g	30%
Saturated Fat	5.3 g	26%
Cholesterol	413.1 mg	137%
Sodium	770.6 mg	32%
Total Carbohydrate	46.3 g	15%
Dietary Fiber	17.2 g	68%
Sugars	20.7 g	82%
Protein	100.8 g	201%

Variations & Substitutions

Vegan Mole: While this recipe features Cornish hens, the mole sauce itself can easily be adapted for a vegan dish. Serve the mole over roasted vegetables like sweet potatoes, cauliflower, or butternut squash. Use vegetable broth instead of chicken broth for thinning the sauce, if needed.
Gluten-Free: This recipe is naturally gluten-free. However, always check the labels of your ingredients to ensure they are certified gluten-free, especially the chili powder.
Spicier Mole: Add more chipotle peppers or a pinch of cayenne pepper to increase the heat.
Sweeter Mole: Increase the amount of maple syrup to your liking. You can also use brown sugar or honey as alternatives.
Regional Variations: Experiment with different types of chilies to create unique mole flavors. Ancho chilies, pasilla chilies, and guajillo chilies are all commonly used in mole recipes.

FAQs (Frequently Asked Questions)

Q: Can I use chicken instead of Cornish hens?
A: Yes, you can definitely use chicken! Adjust the cooking time accordingly. Chicken thighs or drumsticks would be a great substitute and may require a shorter cooking time. Check for an internal temperature of 165°F (74°C).

Q: Can I make this mole sauce ahead of time?
A: Absolutely! In fact, making the mole sauce a day or two in advance allows the flavors to meld together even more. Store it in an airtight container in the refrigerator until ready to use.

Q: What if I don’t have anise seed?
A: Anise seed adds a unique licorice-like flavor to the mole. If you don’t have it on hand, you can omit it or substitute it with a pinch of fennel seeds.

Q: How do I prevent the Cornish hens from drying out in the slow cooker?
A: Slow cooking helps to keep the Cornish hens moist, but you can also add a cup of chicken broth to the slow cooker along with the mole sauce for extra moisture.

Q: The mole sauce is too thick. How do I thin it out?
A: If the mole sauce is too thick, you can thin it out with a little chicken broth or water. Add it gradually until you reach your desired consistency.

Final Thoughts

This Slow Cooker Cornish Hens in Mole Sauce recipe is more than just a meal; it’s an experience. The complex flavors of the mole, combined with the tenderness of the Cornish hens, create a dish that is both comforting and celebratory. Don’t be intimidated by the ingredient list – the slow cooker does most of the work! I encourage you to try this recipe and share your feedback. Pair it with a crisp Mexican lager or a refreshing agua fresca for a truly authentic experience. Enjoy!

Slow Cooker Cornish Hens in Mole Sauce Recipe