Recipes Main Courses Poultry and Game Turkey Breast in Mole

Turkey Breast in Mole

Prep Time: 10 minutes
Cook Time: 250 minutes
Servings: 4

This streamlined version of Mexican mole gains flavor from hours spent in the slow cooker. Serve it with rice for dinner tonight, and save the rest to make additional meals.

Let the remaining mole cool to room temperature. With your fingers or a pair of forks, shred the meat, then stir it together with the remaining mole. Transfer to airtight containers and store in the refrigerator for up to 2 days or in the freezer for up to 1 month.


  • 3 Tbs. olive oil
  • 2 yellow onions, chopped
  • 1/2 cup slivered almonds
  • 1 Tbs. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1 can (14 1/2 oz.) diced tomatoes, drained
  • 1 1/2 oz. bittersweet chocolate, chopped
  • 1 tsp. dried oregano
  • 2 tsp. salt
  • 1 tsp. freshly ground pepper
  • 2 cups chicken broth
  • 2 bone-in turkey breast halves, about 4 lb. total, skin removed


Start the sauce
In a large fry pan over high heat, warm the olive oil. Add the onions and almonds and sauté until just golden, 8 to 10 minutes. Stir in the chili powder, cumin and cinnamon and sauté until fragrant, about 30 seconds more. Add the tomatoes, chocolate, oregano, salt, pepper and 1 cup of the broth and stir until the chocolate has melted, about 1 minute.

Cook the sauce and turkey
In a food processor or blender, process the mole mixture, in batches if necessary, to a smooth puree. Return the puree to the fry pan and set over medium-high heat. Add the remaining 1 cup broth and bring to a simmer. Place the turkey breast halves in a slow cooker and pour the sauce over them. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions.

Finish the dish
Transfer the breast halves to a cutting board. Using a sharp knife, cut one turkey breast into slices and arrange on a platter. Spoon the mole over the top and serve immediately. Let the other turkey breast half cool, then store for later use (see note above). Serves 4; makes about 12 cups turkey mole total.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).