Ingredients Meat & Poultry Chicken Chicken Thighs Slow-Cooker Chicken Mole 3.7 (599) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 19, 2020 Rate PRINT Share 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. Originally appeared: Everyday Food, December 2011 Rate It PRINT