Directions
1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the chili powder, cocoa powder, cumin, cinnamon, ground cloves, allspice, and salt, cooking for an additional 2 minutes to toast the spices.
3. Transfer the onion and spice mixture to the slow cooker. Add the chicken thighs, diced tomatoes, peanut butter, raisins, chopped green chilies, and chicken broth.
4. Stir to combine all the ingredients. Cover and cook on low for 6-8 hours, until the chicken is tender and the flavors have melded together beautifully.
5. Once cooked, remove the chicken thighs from the slow cooker and use two forks to shred the meat. Return the shredded chicken to the sauce and stir to coat well.
6. Serve the Chicken Mole over rice or with warm tortillas, garnished with sesame seeds and fresh cilantro if desired.
Variations & Tips
For a spicier mole, consider adding a chopped chipotle pepper in adobo sauce. If you prefer a smoother sauce, blend the sauce from the slow cooker before returning the shredded chicken. You can also use boneless, skinless chicken breasts instead of thighs, though thighs tend to stay juicier and more flavorful in the slow cooker.
