Crock Pot Chicken Mole - cooking recipe

Ingredients

1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1/2 cup chopped onion
1/3 cup slivered almonds or 1/3 cup pumpkin seeds
3 garlic cloves, quartered
2 canned jalapeno peppers, drained
3 tablespoons unsweetened cocoa powder
3 tablespoons raisins
1 tablespoon sesame seeds
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 ground coriander
2 tablespoons quick-cooking tapioca
2 1/2 lbs broiler-fryer chickens, cut up and skinned
2 tablespoons pumpkin seeds (to garnish) or 2 tablespoons almonds (to garnish)
hot cooked rice

Preparation

In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
Cover and blend until mixture is a coarse puree.
In the crock pot, place the tapioca.
Add chicken and then the sauce.
Cover, and cook on low for 9 hours.
Serve with hot cooked rice.
and sprinkle with the pumpkin seeds.