I use a very large slow cooker, you may wish to half the recipe.
A wonderful friend sent me one of those adorable "Magic Bullet" blenders last week, and I used it to prepare the sauce in two batches. Begin by adding a little of the crushed tomatoes to your blender or food processor, toss in the chopped onion, garlic, chipotle chilis, almonds, chocolate and raisins. Process until combined and mostly smooth.
Add this mixture to the slow cooker and mix it with the crushed tomatoes, coconut oil, cumin, cinnamon, salt and pepper. Adjust seasoning if necessary.
Add the chicken, chopped into large pieces and make sure everything is coated. Before starting the cooker, I like to make certain that the meat is completely covered with the sauce.
Cook on high for 4-5hours, or low for 6-8 hours. If you're unsure if the chicken is cooked (it should be very cooked by this time, but if you're impatient—and the smell of this cooking will cause that—then use a food thermometer and check to be sure that the center of the largest piece of chicken has an internal temperature of at least 165 Degrees Fahrenheit).
This would be fantastic served with a side of cauliflower "rice" or as pictured - which is in a bowl with 1 perfectly ripe avocado cut into quarters and sprinkled with lime juice, salt and pepper. Either way, it's fantastic to top this rich dark flavored dish with the brightly colored and flavored chopped cilantro. Be sure to ladle on plenty of the sauce!