Pat's Chicken Mole

• 2 12 lbs chicken pieces, skin on
• 15 ounces chicken broth, canned
• 2 ounces canned diced green chiles
• 15 ounces artichoke hearts, drained (I use Polar brand)
• 2 medium vidalia onions, peeled and quartered
• 12 cup fresh parsley, chopped
• 6 medium fresh tomatoes, quartered
• 4 tablespoons butter
• 1 cup frozen corn
• 1 cup water
• 18 teaspoon adobo seasoning
• 14 teaspoon ground black pepper
• 12 teaspoon table salt
• 1 tablespoon mole, mexican condiment (paste)
• 12 cup raisins (optional)

1. Mash up the mole paste in the chicken broth until it is mostly dissolved.
2. Place all ingredients in a large crock pot and set on high setting for 1 hour, then reduce to the low setting for six more hours.
3. Serve chicken and sauce over cooked rice or cooked egg noodles.

chicken, chicken broth, green chiles, hearts, vidalia onions, fresh parsley, fresh tomatoes, butter, frozen corn, water, ground black pepper, salt, condiment, raisins

Taken from www.food.com/recipe/pats-chicken-mole-188651 (may not work)