Of all the Mexican sauces, mole is perhaps the most famous. Many people think this is a chocolate sauce, but while it does include chocolate, it only adds a rich and deep flavor without overpowering it. In addition to chocolate, it has other spices -- including sweetness brought in by dried fruits. Raisins are often the most popular choice, but the recipe that follows swaps those out for cranberries for a bit of brightness and zip.

Typically the chocolate that is included is added right at the end, but that can be a pain when you just want your sauce to simmer in the slow cooker all day. Instead, this recipe places all the sauce ingredients into a food processor and the resulting mixture gets poured all over fatty and juicy chicken thighs. These do better in a slow cooker than chicken breasts, and you can even shred them after if you choose so that every single bite gets covered in your delicious mole sauce.

3 pounds boneless skinless chicken thighs
1 tablespoon coarse salt
1 28-ounce can diced tomatoes, with juices
1 10-ounce can chipotle peppers in adobo sauce
1/2 cup almonds, sliced and toasted
1/2 cup bittersweet chocolate, finely chopped
3 tablespoons olive oil
1 onion, roughly chopped
1/4 cup dried cranberries
3 cloves garlic, smashed and peeled
1 teaspoon ground cumin

1. Season chicken thighs with salt, then place in the bottom of a 6-quart slow cooker.

2. Place the rest of the ingredients into a blender and puree until smooth. Pour over chicken in the slow cooker.

3. Place lid on slow cooker and cook on low for 8 hours or on high for 4 hours.

4. Remove chicken from slow cooker and shred, if desired, before placing chicken pieces back into the slow cooker. Alternatively, remove the whole chicken pieces and top with sauce.

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