Crockpot Chicken Mole

From Taste of Home with an addition of sesame seeds from me. https://www.tasteofhome.com/recipes/chicken-mole/

• Ready In: 6 hrs 25 mins
• Serves: 12

Ingredients

• 12  bone-in chicken thighs, skin removed (about 4-1/2 pounds)
• 1  teaspoon salt

• MOLE SAUCE

• 1 (28 ounce) can whole tomatoes, drained
• 1  medium onion, chopped
• 2  dried ancho chiles, stems and seeds removed
• 1⁄2 cup  sliced almonds, toasted
• 1⁄4 cup raisins
• 1⁄2 cup sesame seeds
• 3  ounces bittersweet chocolate, chopped
• 3  tablespoons olive oil
• 1  chipotle chile in adobo
• 3  garlic cloves, peeled and halved
• 3⁄4 teaspoon ground cumin
• 1⁄2 teaspoon ground cinnamon
•  fresh cilantro leaves (optional)

Directions

1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker.
2. Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender.
3. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in blender, cover and process until blended. Pour over chicken.
4. Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired.
5. Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
6. NOTE: Can use boneless skinless chicken, reduce cook time to 4 to 6 hours.