Chicken Mole

Ingredients

• 1  Large White Onion, Chopped
• 1 cup Raisins
• 3 cloves Garlic, Chopped
• 2 Tablespoons Toasted Sesame Seeds
• 1  Finely Chopped Chipotle Chile In Adobo Sauce
• 3 Tablespoons Peanut Butter
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 teaspoon Sugar
• 1 teaspoon Ground Cinnamon
• 4 teaspoons Chili Powder
• 1 teaspoon Ground Cumin
• ⅛ teaspoons Ground Nutmeg
• 3 Tablespoons Unsweetened Cocoa Powder
• ¼ cups Cilantro, Chopped
• 1-½ pound Skinless, Boneless Chicken Breasts
• 12  Tortillas

Preparation Instructions

Place the onion, raisins, garlic, sesame seeds, chipotle pepper, peanut butter and crushed tomatoes in a slow cooker.

Stir in the sugar, cinnamon, chili powder, cumin, nutmeg, cocoa powder and cilantro.

Place the chicken in the sauce, making sure to cover entirely with the sauce.

Cover and cook on high until chicken is very tender, about 3 1/2 hours.

Using 2 forks, remove the chicken to a plate or cutting board and shred the meat. Stir the shredded meat into the sauce and serve with tortillas.