Slow Cooker Chicken Mole Recipe

• 4 pounds boneless, skinless chicken thighs (about 12)
• Coarse salt
• Freshly ground black pepper
• 1 (28-ounce) can diced tomatoes
• 1 medium yellow onion, coarsely chopped
• 4 dried ancho chiles, stemmed
• 4 large chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce (feel free to just use the whole can)
• 1 cup sliced almonds, toasted
• 3 ounces bittersweet chocolate, finely chopped (about 1/2 cup)
• 6 garlic cloves, smashed and peeled
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon

1. Season both sides of the chicken thighs with salt and pepper and place them in the slow cooker.
2. Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes.
3. Pour the sauce into the slow cooker and mix with the chicken.
4. Cook for 4 hours on high or 8 hours on low.

chicken, salt, freshly ground black pepper, tomatoes, yellow onion, ancho chiles, chiles, almonds, bittersweet chocolate, garlic, extravirgin olive oil, ground cumin, ground cinnamon

Taken from www.chowhound.com/recipes/slow-cooker-chicken-mole-31072 (may not work)