Ingredients Meat & Poultry Chicken Chicken Thighs Slow-Cooker Chicken Mole 3.7 (598) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings: 6 Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner. Ingredients 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt 1 can (28 ounces) whole tomatoes 1 medium yellow onion, roughly chopped 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce ½ cup sliced almonds, toasted ¼ cup raisins 3 ounces bittersweet chocolate, finely chopped (½ cup) 3 garlic cloves, smashed and peeled 3 tablespoons extra-virgin olive oil ¾ teaspoon ground cumin ½ teaspoon ground cinnamon Fresh cilantro leaves, for serving Directions Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro. Romulo Yanes Cook's Notes Serve this dish over rice, or try it with Rice Pilaf with Peas and Almonds. Print