Slow-Cooker Chicken Mole

makes about six servings

2 1/2 pounds boneless, skinless chicken thighs

1/2 teaspoon coarse sea salt

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 can (28 oz) organic whole tomatoes

1 medium yellow onion, roughly chopped

2 dried whole chiles, stemmed

1 large chipotle chile in adobo sauce

1/2 cup sliced almonds, toasted

1/2 cup bittersweet chocolate chips, finely chopped

3 garlic cloves, smashed and peeled

3 tablespoons extra-virgin olive oil

fresh cilantro leaves, for garnish

1. Cut the chicken thighs into 1-2" pieces. Place the chicken in the bottom of a shallow bowl. Add in the sea salt, cumin, and cinnamon. Toss to coat the chicken in the spices.

2. Place the spiced chicken pieces in the bottom of a 6-quart slow cooker bowl.

3. In a blender, add together the whole tomatoes, chopped onion, dried chiles, chipotle chile, toasted sliced almonds, chocolate chips, garlic cloves, and oil. Puree until smooth.

4. Pour the tomato mixture over the chicken pieces and cook on low for 8 hours (or on high for 4 hours), or until the chicken is tender.

5. Serve over rice and garnish with fresh chopped cilantro.