Crock Pot Chicken Mole

• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
• 1/2 cup chopped onion
• 1/3 cup slivered almonds or 1/3 cup pumpkin seeds
• 3 garlic cloves, quartered
• 2 canned jalapeno peppers, drained
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons raisins
• 1 tablespoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 ground coriander
• 2 tablespoons quick-cooking tapioca
• 2 1/2 lbs broiler-fryer chickens, cut up and skinned
• 2 tablespoons pumpkin seeds (to garnish) or 2 tablespoons almonds (to garnish)
• hot cooked rice

1. In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
2. Cover and blend until mixture is a coarse puree.
3. In the crock pot, place the tapioca.
4. Add chicken and then the sauce.
5. Cover, and cook on low for 9 hours.
6. Serve with hot cooked rice.
7. and sprinkle with the pumpkin seeds.

tomatoes, onion, almonds, garlic, jalapeno peppers, cocoa, raisins, sesame seeds, sugar, salt, cinnamon, ground nutmeg, ground coriander, tapioca, chickens, pumpkin seeds, rice

Taken from www.food.com/recipe/crock-pot-chicken-mole-66057 (may not work)