Traditional Mexican mole sauces are among the most complex sauces you can make. A classic recipe can take days to make. The recipe below is a very simple version that gives you all the flavors of mole — rich dark chocolate, spicy chiles, and earthy spices such as cumin and cinnamon — in an easy, set-it-and-forget-it slow cooker stew.
Although traditional mole starts with whole chilies, whole spices, whole nuts, and dried fruit, all ground with a mortar and pestle, this one uses almond butter and ground chiles and spices. Put all of the sauce ingredients in a blender and process until smooth, pour this over your chicken in the slow cooker, and you’re good to go.