Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) kosher salt, plus more to taste
  • ½ tsp (2.5g) black pepper, plus more to taste
  • 1 large onion, roughly chopped (approx. 200g)
  • 4 cloves garlic, minced (approx. 12g)
  • 2 dried ancho chillies, stemmed and seeded
  • 2 dried guajillo chillies, stemmed and seeded
  • 1 dried pasilla chilli, stemmed and seeded (optional, for deeper flavour)
  • 1/4 cup (30g) blanched almonds
  • 1/4 cup (30g) raisins
  • 1/4 cup (30g) pepitas (pumpkin seeds)
  • 2 tbsp (20g) unsweetened cocoa powder
  • 1 tsp (3g) ground cinnamon
  • ½ tsp (1.5g) ground cumin
  • ¼ tsp (0.75g) ground cloves
  • 1/4 cup (60ml) chicken broth
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) brown sugar
  • 1 oz (28g) bittersweet chocolate, chopped
  • 1 tbsp (15ml) vegetable oil

Instructions:

  1. Toast chillies in a dry skillet to release flavours. Rehydrate in hot water until softened.
  2. Toast almonds, pepitas, cinnamon, cumin, and cloves in a skillet.
  3. Sauté onion and garlic in oil until softened.
  4. Combine rehydrated chillies, toasted spices, nuts, raisins, cocoa powder, chicken broth, diced tomatoes, apple cider vinegar, and brown sugar in a blender. Blend until smooth.
  5. Sear chicken thighs in the same skillet to develop colour.
  6. Place seared chicken in the crockpot. Pour mole sauce over chicken. Stir to combine.
  7. Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and shreds easily. Internal temperature should reach 165°F (74°C).
  8. Shred chicken with two forks. If the sauce is too thin, thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 30 minutes of cooking.
  9. Stir in chopped bittersweet chocolate until melted and combined.
  10. Season with additional salt and pepper to taste.