12 Delicious Slow Cooker Chicken Mole Recipes

Mmm, there’s nothing like coming home to the rich, aromatic embrace of chicken mole simmering in your slow cooker. Perfect for busy weeknights or cozy weekends, these 12 delicious recipes bring the heartwarming flavors of this classic Mexican dish right to your table. Whether you’re a mole newbie or a seasoned pro, get ready to spice up your meal rotation with these must-try variations!

Traditional Slow Cooker Chicken Mole

Whispering the tales of ancient kitchens, this Traditional Slow Cooker Chicken Mole brings warmth to the table with its deep, complex flavors and tender chicken. It’s a dish that asks for patience, rewarding you with layers of taste that unfold slowly, much like the stories behind its creation.

Ingredients

• 4 chicken thighs (bone-in, skin-on for richer flavor)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that authentic mole depth)
• 2 tbsp olive oil (extra virgin, my kitchen staple for its fruity notes)
• 1 large onion, diced (yellow, for its sweetness)
• 3 cloves garlic, minced (freshly minced releases more aroma)
• 1 cup chicken broth (homemade if you have it, for that extra love)
• 1/2 cup raisins (they plump up beautifully, adding little bursts of sweetness)
• 2 tbsp peanut butter (creamy, to thicken and enrich the sauce)
• 1 tsp ground cinnamon (a whisper of warmth)
• 1/2 tsp ground cumin (for that earthy backbone)
• Salt, to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and sear in the skillet, skin-side down first, until golden brown, about 5 minutes per side. Transfer to the slow cooker.
3. In the same skillet, sauté onion and garlic until soft and fragrant, about 3 minutes, scraping up any browned bits from the chicken.
4. Add cocoa powder, cinnamon, and cumin to the skillet, stirring constantly for 1 minute to toast the spices.
5. Pour in chicken broth, raisins, and peanut butter, stirring until the peanut butter is fully incorporated and the mixture is smooth.
6. Transfer the sauce to the slow cooker, covering the chicken evenly. Cover and cook on low for 6 hours, until the chicken is fall-off-the-bone tender.
7. Tip: For a smoother sauce, blend it before adding to the slow cooker. Tip: Check the sauce consistency halfway through; if too thick, add a splash of broth. Tip: Let the chicken rest in the sauce for 10 minutes after cooking to absorb more flavor.

Finally, the chicken mole presents itself with a velvety sauce clinging to tender meat, a perfect balance of sweet, spicy, and savory. Serve it over steamed rice or with warm tortillas, letting each bite tell its own story.

Easy Slow Cooker Chicken Mole with Chocolate

Evenings like these call for something deeply comforting, a dish that wraps you in its warmth without demanding too much of your time. This slow cooker chicken mole, with its hint of chocolate, is just that—a gentle simmer of flavors that feels like a hug.

Ingredients

• 4 boneless, skinless chicken breasts (I find organic ones have the best texture)
• 1 cup chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that rich depth)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp ground cumin (toast it lightly first to wake up the flavors)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp cinnamon (a little goes a long way here)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Heat the olive oil in a pan over medium heat until it shimmers, about 2 minutes.
2. Add the minced garlic and toasted cumin, stirring until fragrant, roughly 1 minute—be careful not to burn the garlic.
3. Transfer the garlic and cumin mixture to your slow cooker, along with the chicken broth, cocoa powder, cinnamon, and salt, stirring to combine.
4. Place the chicken breasts into the slow cooker, ensuring they’re submerged in the liquid for even cooking.
5. Cover and cook on low for 6 hours—the slow cooker does the work, so you can too.
6. Once done, shred the chicken gently with two forks right in the cooker, letting it soak up all that mole goodness.

Final thoughts: The chicken emerges tender, enveloped in a sauce that’s rich yet not overpowering, with the chocolate and spices playing off each other beautifully. Serve it over a bed of cilantro-lime rice or tucked into warm corn tortillas for a meal that feels both special and soothing.

Spicy Slow Cooker Chicken Mole

Remembering the first time I made this dish, the aroma filled the kitchen with a warmth that seemed to slow time itself. It’s a recipe that asks for patience but rewards with layers of flavor that deepen with every hour it simmers.

Ingredients

• 4 boneless, skinless chicken thighs (I find thighs more forgiving and flavorful than breasts)
• 1 cup chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1/4 cup unsweetened cocoa powder (the secret depth behind the spice)
• 2 tbsp chili powder (adjust based on your heat preference, but don’t skip it)
• 1 tbsp ground cumin (toasted and ground yourself if you’re feeling ambitious)
• 1 tsp cinnamon (a whisper of sweetness to balance the heat)
• 2 cloves garlic, minced (fresh is best here, no substitutes)
• 1/2 cup diced tomatoes (canned are fine, but drain them well)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the chicken thighs and brown them for 3-4 minutes on each side, just until they get a golden crust. They don’t need to be cooked through yet.
3. Transfer the chicken to your slow cooker, arranging them in a single layer at the bottom.
4. In the same skillet, add the garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Stir in the chili powder, cumin, and cinnamon, toasting the spices for about 1 minute to unlock their flavors.
6. Add the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
7. Pour the mixture over the chicken in the slow cooker, ensuring the thighs are well covered.
8. Cover and cook on low for 6 hours, resisting the urge to peek, as this will release the heat and slow the cooking process.
9. After 6 hours, remove the lid and stir in the cocoa powder until fully dissolved, then cook for an additional 30 minutes to meld the flavors.

The chicken should be fork-tender, with the sauce thick and rich, clinging to each piece. Serve it over a bed of fluffy rice or with warm tortillas to soak up every last bit of the mole. The cocoa and spices create a complex, comforting dish that’s as much a pleasure to make as it is to eat.

Slow Cooker Chicken Mole with Peanuts

Remembering the first time I made this dish, the aroma filled the kitchen with a warmth that felt like a hug from an old friend. It’s a recipe that demands patience but rewards you with layers of flavor that deepen over time.

Ingredients

• 4 chicken thighs, bone-in and skin-on (the skin adds incredible flavor)
• 1 cup unsalted peanuts, lightly crushed (I love the texture they add)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp cocoa powder (unsweetened, for that rich mole base)
• 1 tsp ground cumin (toasted and ground at home if you can)
• 1/2 tsp cinnamon (a hint of sweetness to balance the heat)
• 1 cup chicken broth (homemade stock elevates the dish)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and sear skin-side down until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Transfer chicken to the slow cooker, skin-side up.
4. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
5. Stir in cocoa powder, cumin, and cinnamon, cooking for another minute to toast the spices. Tip: Toasting spices releases their essential oils, deepening the flavor.
6. Deglaze the skillet with chicken broth, scraping up any browned bits, then pour over the chicken in the slow cooker.
7. Sprinkle crushed peanuts over the chicken.
8. Cover and cook on low for 6 hours, until the chicken is tender and falls off the bone. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.

Unbelievably tender, the chicken mole is a symphony of flavors, with the peanuts adding a delightful crunch. Serve it over a bed of cilantro-lime rice or with warm tortillas for a meal that feels like a celebration.

Healthy Slow Cooker Chicken Mole

Gently, as the morning light filters through the kitchen window, I find myself drawn to the comforting embrace of slow cooking. Today, it’s the rich, complex flavors of Healthy Slow Cooker Chicken Mole that call to me, a dish that marries the warmth of spices with the tenderness of chicken, all while keeping health in mind.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs offer more flavor than breasts)
• 1 cup diced tomatoes (canned, with their juices, for convenience)
• 1/2 cup unsweetened cocoa powder (the secret to mole’s depth)
• 2 tbsp olive oil (extra virgin, my kitchen staple)
• 1 tbsp ground cumin (toast it lightly for extra aroma)
• 1 tsp cinnamon (a whisper of sweetness)
• 4 cloves garlic, minced (because more garlic is always better)
• 1/2 cup chicken broth (low sodium, to control the salt)
• 1/4 cup almond butter (for a creamy texture and nutty undertone)

Instructions

1. Heat the olive oil in a skillet over medium heat, then add the chicken thighs, browning them for about 3 minutes on each side. This step locks in the juices.
2. Transfer the chicken to the slow cooker. Tip: Don’t overcrowd the skillet to ensure even browning.
3. In the same skillet, add the garlic, cumin, and cinnamon, stirring for 30 seconds until fragrant. This blooms the spices, enhancing their flavors.
4. Add the diced tomatoes, cocoa powder, and chicken broth to the skillet, stirring to combine. Let it simmer for 2 minutes to meld the flavors.
5. Pour the tomato mixture over the chicken in the slow cooker, then dollop the almond butter on top. Tip: Stirring the almond butter into the sauce now ensures it melts evenly.
6. Cover and cook on low for 6 hours or on high for 3 hours. The slow cooker does the work, filling your home with enticing aromas.
7. Once done, shred the chicken slightly with forks directly in the cooker, allowing it to soak up more of the mole sauce. Tip: For a thicker sauce, remove the lid and cook on high for an additional 30 minutes.

As the mole settles, the chicken becomes impossibly tender, enveloped in a sauce that’s both earthy and slightly sweet. Serve it over a bed of quinoa for a wholesome meal, or wrap it in warm tortillas for a comforting twist on tacos.

Slow Cooker Chicken Mole with Almonds

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that simmers slowly, filling the air with rich, aromatic whispers. This slow cooker chicken mole with almonds is a testament to patience, a dish that rewards the wait with layers of flavor that unfold like a well-kept secret.

Ingredients

• 4 boneless, skinless chicken breasts (I find organic ones have a better texture)
• 1 cup almond butter (creamy, not chunky, for a smoother sauce)
• 2 tbsp cocoa powder (the darker, the better, for depth)
• 1 tbsp ground cumin (toast it lightly first to awaken the flavors)
• 1 tsp cinnamon (I love a little extra for warmth)
• 1/2 cup chicken broth (homemade if you have it, for richness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp olive oil (extra virgin, my go-to for its fruity notes)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Heat the olive oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, roughly 30 seconds, being careful not to burn it.
3. Place the chicken breasts in the slow cooker and sprinkle with salt.
4. In a bowl, whisk together the almond butter, cocoa powder, cumin, cinnamon, and chicken broth until smooth.
5. Pour the mixture over the chicken, ensuring each piece is well-coated.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
7. Once done, shred the chicken directly in the slow cooker to soak up all the sauce.

Silky from the almond butter, with a hint of chocolate and spice, this mole clings to the chicken in the most satisfying way. Serve it over a bed of cilantro-lime rice or tucked into warm corn tortillas for a meal that feels like a hug.

Quick Slow Cooker Chicken Mole

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that simmers to perfection with minimal fuss, like this Quick Slow Cooker Chicken Mole. It’s a recipe that feels like a warm embrace, blending rich flavors effortlessly while you go about your day.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
• 1 cup chicken broth (homemade if you have it, but store-bought works just fine)
• 1/2 cup smooth peanut butter (the kind without added sugar is my preference for a more authentic mole taste)
• 1/4 cup unsweetened cocoa powder (a high-quality one makes all the difference)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp ground cumin (toasted and freshly ground if you can)
• 1 tsp cinnamon (I love the warmth it adds)
• 1/2 tsp chipotle powder (for a subtle smokiness)
• Salt to taste (I start with 1/2 tsp and adjust later)

Instructions

1. Heat the olive oil in a skillet over medium heat. Brown the chicken thighs for about 3 minutes per side, just until they get a bit of color. This step isn’t about cooking them through but building flavor.
2. Transfer the chicken to your slow cooker. In the same skillet, whisk together the chicken broth, peanut butter, cocoa powder, cumin, cinnamon, and chipotle powder until smooth. Pour this over the chicken.
3. Cover and cook on low for 6 hours. The slow cooker does the magic here, melding the flavors together while keeping the chicken tender.
4. Once done, taste and adjust the salt if needed. The mole should be rich and slightly thick, coating the back of a spoon.
5. Serve the chicken mole over steamed rice or with warm tortillas. The sauce is also fantastic drizzled over roasted vegetables for a vegetarian twist.

Kindly let the dish rest for a few minutes before serving to allow the flavors to settle. The chicken mole emerges from the slow cooker with a deep, complex flavor profile—slightly sweet, a bit smoky, and wonderfully rich. It’s a dish that invites you to slow down and savor each bite, especially when shared with good company.

Slow Cooker Chicken Mole with a Twist of Orange

Dusk settles softly outside as I ponder the comforting embrace of slow-cooked flavors, a moment perfect for introducing a dish that marries the deep, complex notes of mole with the bright whisper of orange. It’s a recipe that asks for patience but rewards with layers of taste, a quiet celebration of contrasts.

Ingredients

• 4 chicken thighs, bone-in and skin-on (for that unctuous texture)
• 1 cup chicken broth (homemade if you have it, but no stress)
• 1/4 cup smooth peanut butter (it’s the secret to richness)
• 2 tbsp cocoa powder (unsweetened, for depth)
• 1 tbsp olive oil (extra virgin, my kitchen staple)
• 1 orange, zested and juiced (the twist that lifts everything)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp ground cumin (toasted, if you’re feeling fancy)
• 1/2 tsp cinnamon (just a hint, for warmth)
• Salt, to taste (I like a generous pinch)

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering, then brown the chicken thighs skin-side down for 5 minutes until golden. Flip and cook for another 3 minutes. This isn’t just for color—it’s for flavor.
2. Transfer the chicken to your slow cooker. In the same skillet, sauté garlic for 30 seconds until fragrant, then add to the slow cooker.
3. Whisk together chicken broth, peanut butter, cocoa powder, orange zest, orange juice, cumin, and cinnamon in a bowl until smooth. Pour over the chicken.
4. Cover and cook on low for 6 hours. The slow cooker is your friend here, transforming these ingredients into something magical.
5. Once done, taste and adjust salt if needed. The sauce should be velvety, clinging to the chicken in the most inviting way.

Ladling this over a mound of fluffy rice, the sauce pools slightly, a dark mirror with flecks of orange zest. The chicken, tender to the point of falling apart, carries the mole’s complexity with a citrusy brightness that surprises and delights. It’s a dish that feels like a hug, with a whisper of something unexpected.

Authentic Slow Cooker Chicken Mole

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that simmers all day, filling the house with its rich, complex aromas. This Authentic Slow Cooker Chicken Mole is a labor of love, a dish that whispers stories of tradition and home with every bite.

Ingredients

• 4 bone-in, skin-on chicken thighs (the skin adds incredible flavor, but feel free to remove it if you prefer)
• 1 cup chicken broth (homemade if you have it, it makes all the difference)
• 1/2 cup smooth peanut butter (I love using the natural kind for its pure, nutty taste)
• 1/4 cup unsweetened cocoa powder (the secret ingredient that deepens the mole’s complexity)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp ground cumin (toast it lightly beforehand to awaken its earthy aroma)
• 1 tsp cinnamon (a whisper of warmth that ties everything together)
• 2 cloves garlic, minced (because what’s a mole without garlic?)
• 1 small onion, finely chopped (I like yellow onions for their sweetness)
• Salt, to taste (I use sea salt for its clean, sharp flavor)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. This step is crucial for building flavor.
3. Transfer the chicken to the slow cooker, arranging it in a single layer.
4. In the same skillet, sauté the onion and garlic until soft and fragrant, about 3 minutes. Tip: Don’t rush this step; letting the onions caramelize slightly adds depth.
5. Stir in the cumin, cinnamon, cocoa powder, and peanut butter, cooking for another minute until everything is well combined and aromatic.
6. Gradually whisk in the chicken broth, ensuring no lumps remain, and bring to a gentle simmer.
7. Pour the sauce over the chicken in the slow cooker, making sure each piece is well coated.
8. Cover and cook on low for 6 hours, or until the chicken is tender and falls off the bone. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
9. Season with salt to taste before serving. Tip: Let the mole sit for 10 minutes after cooking; this allows the flavors to meld beautifully.

Delight in the way the chicken melts in your mouth, its richness perfectly balanced by the mole’s subtle sweetness and spice. Serve it over steamed rice or with warm tortillas for a meal that feels like a hug.

Slow Cooker Chicken Mole for Beginners

How comforting it is to come home to the rich, aromatic embrace of a dish that has been simmering all day, filling the house with promises of a flavorful dinner. Slow Cooker Chicken Mole for Beginners is just that—a gentle introduction to the complex world of mole, simplified for your slow cooker.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic chicken adds a cleaner flavor)
• 1 cup chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1/2 cup smooth peanut butter (the kind without added sugar lets the mole spices shine)
• 1/4 cup unsweetened cocoa powder (I reach for dark cocoa for depth)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp ground cumin (toast the seeds and grind them yourself if you can)
• 1 tsp cinnamon (Ceylon cinnamon is milder and perfect here)
• 1/2 tsp chipotle powder (adjust based on your heat preference)
• 1/4 tsp cloves (just a pinch—they’re potent!)
• Salt to taste (I start with 1/2 tsp and adjust later)

Instructions

1. In a small bowl, whisk together the peanut butter, cocoa powder, cumin, cinnamon, chipotle powder, cloves, and salt until smooth.
2. Heat the olive oil in a skillet over medium heat. Brown the chicken breasts for 2-3 minutes on each side, just until golden—they’ll finish cooking in the slow cooker.
3. Transfer the chicken to the slow cooker. Pour the chicken broth over the chicken, then spread the peanut butter mixture evenly on top.
4. Cover and cook on low for 6 hours or on high for 3 hours. The chicken should be tender and easily shred with a fork.
5. Once cooked, shred the chicken directly in the slow cooker and stir to coat it evenly with the mole sauce.

Dark and velvety, the mole clings to the tender chicken, offering a symphony of flavors that are at once spicy, sweet, and earthy. Serve it over steamed rice or tucked into warm tortillas, garnished with sesame seeds and a sprinkle of fresh cilantro for a touch of brightness.

Slow Cooker Chicken Mole with a Hint of Cinnamon

Yesterday, as the golden light of evening spilled into my kitchen, I found myself drawn to the rich, complex flavors of mole. There’s something deeply comforting about the way cinnamon weaves through the sauce, a whisper of warmth in every bite.

Ingredients

• 4 boneless, skinless chicken breasts (I find organic ones have the best texture)
• 1 cup chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1/4 cup almond butter (creamy, not chunky, for a smoother sauce)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp ground cinnamon (I like to use Ceylon for its subtle sweetness)
• 1 tsp ground cumin (toast the seeds and grind them yourself if you can)
• 2 cloves garlic, minced (fresh is non-negotiable here)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken breasts, browning each side for 3 minutes to lock in juices.
3. Transfer the chicken to your slow cooker, arranging them in a single layer.
4. In the same skillet, sauté the garlic for 30 seconds until fragrant, then add to the slow cooker.
5. Whisk together the chicken broth, cocoa powder, almond butter, cinnamon, cumin, and salt in a bowl until smooth.
6. Pour the sauce over the chicken, ensuring each piece is well-coated.
7. Cover and cook on low for 6 hours, resisting the urge to peek to keep the heat steady.
8. Once done, the chicken should shred easily with a fork, and the sauce will have thickened slightly.

When the mole is ready, the chicken will be impossibly tender, the sauce a velvety cloak of spice and sweetness. Serve it over a bed of cilantro-lime rice, or for a truly indulgent twist, stuff it into warm corn tortillas with a sprinkle of queso fresco.

Slow Cooker Chicken Mole with Sesame Seeds

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that simmers slowly, filling the home with its rich, complex aromas. This Slow Cooker Chicken Mole with Sesame Seeds is just that—a labor of love that rewards patience with layers of flavor.

Ingredients

• 4 boneless, skinless chicken breasts (I find organic ones have a better texture)
• 1 cup chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1/4 cup sesame seeds (toasted lightly beforehand for a nuttier taste)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp ground cumin (freshly ground if possible)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken breasts, browning each side for 3 minutes to lock in juices.
3. Transfer the chicken to the slow cooker, arranging them in a single layer.
4. In the same skillet, toast the sesame seeds for 1 minute, stirring constantly to prevent burning.
5. Sprinkle the cocoa powder, cumin, and salt over the chicken, followed by the toasted sesame seeds.
6. Pour the chicken broth around the sides to avoid washing away the spices.
7. Cover and cook on low for 6 hours, resisting the urge to peek to keep the heat steady.
8. Once done, the chicken should shred easily with a fork, indicating it’s perfectly tender.

Best enjoyed when the mole has thickened slightly, clinging to the chicken in a velvety cloak. Serve it over a bed of fluffy rice or alongside warm tortillas for a meal that feels like a hug.

Conclusion

Featuring a variety of flavors, our roundup of 12 Delicious Slow Cooker Chicken Mole Recipes offers something for every palate. Whether you’re a mole novice or a seasoned pro, these recipes promise to simplify your cooking while delivering authentic taste. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover.