213 - Slow Cooker Chicken & Mole Sauce

Slow Cooker Chicken & Mole Sauce.jpg
Slow Cooker Chicken & Mole Sauce.jpg

213 - Slow Cooker Chicken & Mole Sauce

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Slow Cooker Chicken Mole

4 pounds boneless, skinless chicken thighs (about 12)
Coarse salt
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
2 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup)
4 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving

Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and
chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.

Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve
chicken and sauce topped with cilantro.