Slow-Cooker Chicken Mole

• 4 lbs boneless skinless chicken thighs
• 1 (28 ounce) can whole tomatoes
• 1 medium yellow onion, chopped
• 2 dried ancho peppers, stems removed
• 1 large chipotle chile in adobo
• 12 cup sliced almonds, toasted
• 14 cup raisins
• 3 ounces bittersweet chocolate, coarsely chopped (1/2 cup)
• 3 garlic cloves, peeled and smashed
• 3 tablespoons extra virgin olive oil
• 34 teaspoon ground cumin, I use 1/2 teaspoon
• 12 teaspoon ground cinnamon, I use 1/4 teaspoon
• fresh cilantro (to garnish)

1. Season chicken thighs with salt and place in 5-6 quart slow cooker.
2. In a blender, puree tomatoes, onion, ancho peppers, chipotle pepper, almonds, raisins, chocolate, garlic, oil, cumin and cinnamon until very smooth.
3. Add mixture to crock pot.
4. Cover and cook for 4 hours on high and 8 hours on low.
5. Serve chicken with sauce and sprinkle with chopped cilantro.

chicken thighs, tomatoes, yellow onion, peppers, chipotle chile, almonds, raisins, bittersweet chocolate, garlic, extra virgin olive oil, ground cumin, ground cinnamon, fresh cilantro

Taken from www.food.com/recipe/slow-cooker-chicken-mole-478212 (may not work)