Crock Pot Chicken Mole

The traditional Chicken mole is just delicious and this recipe makes it extremely simple to prepare using your crock pot. BHG's Slow Cooker Recipes is the source.

• Ready In: 9 hrs 25 mins
• Serves: 4-6

Ingredients

• 1 (14 1/2ounce) can diced tomatoes with mild green chilies
• 1⁄2 cup  chopped onion
• 1⁄3 cup  slivered almonds or 1⁄3 cup  pumpkin seeds
• 3  garlic cloves, quartered
• 2  canned jalapeno peppers, drained
• 3  tablespoons  unsweetened cocoa powder
• 3  tablespoons raisins
• 1  tablespoon sesame seeds
• 1  teaspoon sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 ground coriander
• 2  tablespoons quick-cooking tapioca
• 2 1⁄2 lbs broiler-fryer chickens, cut up and skinned
• 2  tablespoons  pumpkin seeds (to garnish) or 2  tablespoons  almonds (to garnish)
•  hot cooked rice

Directions

1. In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
2. Cover and blend until mixture is a coarse puree.
3. In the crock pot, place the tapioca.
4. Add chicken and then the sauce.
5. Cover, and cook on low for 9 hours.
6. Serve with hot cooked rice.
7. and sprinkle with the pumpkin seeds.