Slow Cooker Chicken Mole

From inthekitchenwithkath.com

(Adapted from a recipe in the April 2015 Cooking Light magazine)

Serves 4

8 skinless, bone-in chicken thighs

¼ teaspoon kosher salt (I subbed smoked salt)

¼ teaspoon freshly ground black pepper

Mole Sauce

¼ cup water

¼ cup smoked almonds (I used ¼ cup peanuts plus ¼ teaspoon of smoked salt)

¼ cup raisins

2 tablespoons unsweetened cocoa

1 tablespoon ground cumin

2 tablespoons tomato paste

2 chipotle chiles, canned in adobo sauce

1 tablespoon adobo sauce

1 teaspoon ground cinnamon

4 garlic cloves, crushed

1 small sweet onion, chopped

1. Sprinkle the chicken thighs with the salt and pepper and put them in a 5 – 6 quart slow cooker.

2. Put all of the ingredients for the mole sauce in a food processor and process until it is smooth. You’ll probably have to stop the machine and push the sauce down the sides of the bowl a time or two.

3. Spread the mole sauce over the chicken in the slow cooker.

4. Cook on Low for 5 hours.

5. Serve the chicken and sauce over rice. (Or shred the chicken to make tacos.)