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.)