Traditional Mexican mole sauces are among the most complex sauces you can make. A classic recipe can take not just hours to make, but literally days. The recipe below is a very simple version that gives you all the flavors of mole — rich dark chocolate, spicy chiles, and earthy spices like cumin and cinnamon — in an easy, set-it-and-forget-it slow cooker stew.
While a traditional mole starts with whole chilies, whole spices, whole nuts, and dried fruit, all of which are ground with a mortar and pestle, this one uses ground chiles and spices and almond butter. Put all of the sauce ingredients in a blender and process until smooth, pour this over your chicken in the slow cooker, and boom! You’re good to go.