Crock Pot Chocolate Chicken Mole

I found this on a site called "Rubies & Radishes" and I am posting for safe keeping. I love chicken mole and I am hoping that I can make this and it's tastes just as good as the moles that I've had in restaurants. This was also listed as a Paleo recipe.

• Ready In: 8 hrs 30 mins
• Serves: 4

Ingredients

• FOR COOKING

• 2  tablespoons olive oil
• 1  medium onion, chopped
• 3  garlic cloves, crushed
• 1 -2  spicy bell pepper, chopped
• 2  cups chopped tomatoes
• 3  tablespoons almond butter
• 2  cups chicken broth (I used beef broth cause that's all I had & it turned out fine)
• 2  teaspoons chili powder
• 1⁄2 teaspoon ground cinnamon
• 1  teaspoon fresh ground black pepper
• 2  tablespoons  unsweetened cocoa powder
• 4  chicken breasts

• FOR SERVING

•  fresh cilantro
•  lime wedge
•  tomatoes, sliced
•  cabbage, shredded
• 1  avocado, peeled, pitted, and sliced

Directions

1. Place a pan over medium heat, add the olive oil.
2. When heated, add onion and garlic, stirring to soften for 5 minutes.
3. Add the spicy peppers and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
4. Carefully pour the mixture into a blender.
5. Add the almond butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
6. Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally.
7. Add the chocolate and stir until melted.
8. Place the chicken breasts in a crock pot and add mixture.
9. Cook on low for 8 hours.
10. 5 hours into cooking, remove lid and use 2 forks to shred chicken the best you can. Do this again 1 hour before cooking time is over.
11. Transfer the mole to a serving dish and serve with cilantro, lime, avocado, tomatoes and cabbage.