Ingredients:

  • 4 pounds boneless, skinless chicken thighs (about 12)
  • Coarse salt
  • Freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes
  • 1 medium yellow onion, coarsely chopped
  • 4 dried ancho chiles, stemmed
  • 4 large chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce (feel free to just use the whole can)
  • 1 cup sliced almonds, toasted
  • 3 ounces bittersweet chocolate, finely chopped (about 1/2 cup)
  • 6 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon

Directions:

  • 1. Season both sides of the chicken thighs with salt and pepper and place them in the slow cooker.
  • 2. Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes.
  • 3. Pour the sauce into the slow cooker and mix with the chicken. 
  • 4. Cook for 4 hours on high or 8 hours on low.