Slow Cooker Chicken Mole

• 2 pounds (900 grams) chicken pieces (breasts and legs work well), bone in, skins removed
• Salt and pepper
• 2 Tablespoons (30 grams) ghee
• 1 medium onion, chopped
• 4 cloves garlic, crushed or minced
• 6-7 whole tomatoes, peeled, seeded and chopped
• 5 dried New Mexico chili peppers, rehydrated and chopped
• 1/4 cup (60 grams) almond butter
• 2-1/2 ounces (70 grams) dark chocolate (70% or above)
• 1 teaspoon (5 grams) sea salt
• 1 teaspoon (3 grams) cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon guajillo chili powder
• Avocado, cilantro and jalapeno, all chopped (garnish)

1. Generously salt and pepper the chicken.
2. Place a pan over medium heat and add ghee. Once the ghee has warmed, add the chicken and brown on all sides. This may need to be done in batches. Move chicken to the slow cooker.
3. Add onion to the same pan and saute until translucent. Add garlic and saute for 1 to 2 minutes, until fragrant. Transfer onion and garlic to slow cooker.
4. Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices (cumin, cinnamon, chili powder) to the slow cooker.
5. Cook on low for 4 to 6 hours or until the chicken is tender and pulls apart easily. If you are home when making the dish, lift the lid once and give it a stir to make sure all the ingredients are well combined. Remove chicken bones. Top mole with avocado, cilantro and jalapeno and serve!

chicken, salt, ghee, onion, garlic, tomatoes, mexico chili peppers, almond butter, chocolate, salt, cumin, ground cinnamon, guajillo chili powder, avocado

Taken from www.epicurious.com/recipes/member/views/slow-cooker-chicken-mole-52989891 (may not work)