Chicken Mole

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Serves 4

Cooking Time 4 to 5 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: A great mole (a rich Mexican chile sauce) requires hours of slow cooking to develop the deep, complex flavors for which it is so well known, making it a perfect match for the slow cooker. For our mole, we chose meaty bone-in chicken thighs, which paired well with the spicy sauce. We cooked the chicken directly in the mole so it would absorb that smoky-sweet flavor, and after 5 hours in the slow cooker it was fall-off-the-bone tender. Traditionally mole boasts an extensive list of ingredients, but we streamlined the recipe by relying on pantry staples, including chili powder, cocoa powder, and peanut butter, for complex flavor without the work. Canned diced tomatoes added acidity, and raisins gave us just the right sweetness; finishing with cilantro brightened things up. Serve with rice. See the sidebar that follows the recipe.

1	(14.5-ounce) can diced tomatoes
⅓	cup raisins
2	tablespoons cocoa powder
2	tablespoons peanut butter
1	tablespoon chili powder
1	tablespoon minced garlic
	Salt and pepper
8	(5- to 7-ounce) bone-in chicken thighs, skin removed
¼	cup minced fresh cilantro

1. Drain tomatoes, reserving ½ cup juice. Combine tomatoes, tomato juice, raisins, cocoa, peanut butter, chili powder, garlic, ½ teaspoon salt, and ½ teaspoon pepper in slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2. Transfer chicken to serving dish. Process braising liquid in blender until smooth, about 20 seconds. Season sauce with salt and pepper to taste, pour over chicken, and sprinkle with cilantro. Serve.