Slow Cooker Mole Chicken Tacos

I am not gonna lie. This one takes a bit to come to peace with. You’ll probably feel like you are fucking it up until the very last moment when you pull it out of the pot and go, “Wow. That worked out.” So just hang in there and have a little faith.

Toast in a hot pan:

1/4 cup slivered almonds

2 tablespoons raw pepitas

1 tablespoon sesame seeds

While that is toasting, melt roughly ½ cup of good Mexican chocolate. But don’t make yourself nut. If you can’t find any just good good dark chocolate. It doesn’t have to be smooth.

Put all that in your food processor or blender and add:

1/2 small chopped yellow onion

2 cloves minced garlic

One can whole tomatoes

1/4 cup golden raisins

1/4 cup apple cider vinegar

3 chipotles in adobo sauce, plus 1 tsp of the adobo sauce

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/8 teaspoon ground cloves

a pinch of Kosher salt

Whirl it all up to a smooth sauce.

Into your crock pot/ slow cooker goes:

1 1/2 pounds bone-in, skinless chicken breasts

1 1/4 pounds bone-in, skinless whole chicken legs

Pour the sauce over the chicken, covering it completely. Place the lid on the slow cooker and cook on high for 4 hours. You can serve this with rice, or in tortillas as tacos with some queso fresco and cilantro.