Slow-Cooker Chicken Mole - Valerie Bertinelli

Ingredients

• 1 ancho chile
• 1 pasilla chile
• 1/4 cup slivered almonds
• 2 tablespoons raw pepitas
• 3 ounces Mexican chocolate, roughly chopped (about 1/2 cup)
• 1/2 cup chopped yellow onion (about 1/2 small onion)
• 2 teaspoons minced garlic (1 to 2 cloves)
• 1 tablespoon toasted sesame seeds
• One 14.5-ounce can stewed tomatoes
• 1/4 cup golden raisins
• 1/4 cup apple cider vinegar
• 2 teaspoons pureed canned chipotles in adobo, plus 1 chipotle pepper, finely chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• Kosher salt
• 1 1/2 pounds bone-in, skinless chicken breasts
• 1 1/4 pounds bone-in, skinless whole chicken legs