Slow Cooker Chicken Mole

Slow Cooker Chicken Mole
1 large onion, chopped
1/2 cup raisins
3 cloves garlic, minced
1 finely chopped chipotle pepper in adobo sauce
3 TBSP peanut butter
1 (796 ml) can crushed tomatoes
1 tsp sugar
1 TBSP C&C Mexican Mole Seasoning
3 TBSP unsweetened cocoa powder
1 1/2 pounds skinless, boneless chicken breasts
2 TBSP sesame seeds, toasted (optional)

Place onion, raisins, garlic, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, C&C Mexican Mole Seasoning, and cocoa powder. Place chicken in the sauce.

Cover; cook on low until chicken is tender, about 4 hours. Remove chicken, shred, place back in sauce. Add sesame seeds if desired and cook 1 hour longer. Serve with rice, in tacos or as part of your favourite Mexican dish.

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