slow-cooker chicken mole... 4 hours and 30 minutes

the goods:

4 pounds boneless, skinless chicken thighs
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
fresh cilantro leaves and sour cream, for serving

Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce over rice topped with cilantro and sour cream.