1 cup chopped onion
1/2 cup golden raisins
3 cloves garlic, minced
2T toasted sesame seeds
4t chili powder
1t ground cumin
1t ground cinnamon
1/2t ground coriander
1/8t ground nutmeg
3T unsweetened cocoa powder
2 canned chipotle peppers in adobo sauce, minced
3T peanut butter
1T maple syrup
1 (28 ounce) can crushed tomatoes
1 1/2 pounds skinless, boneless chicken breast (3 large breasts)

Instructions:

Slow-Cooker: Place all ingredients except for chicken in a slow cooker. Stir sauce until well mixed, taste, and adjust any seasonings to taste. Add chicken and stir to cover. Place lid on slow cooker and cook on low for 5 hours. If desired, remove the chicken and shred with 2 forks, then stir back into the sauce. Otherwise serve chicken breasts whole with sauce on top.

Stove-top: Preheat a large pot on medium-high heat. Season chicken with salt and pepper. Add a teaspoon of olive oil and add the chicken. Cook 4-5 minutes on each side or until cooked through. Remove chicken and set aside. Spray the pot with cooking spray and cook the onions until softened, about 2-3 minutes. Add garlic and cook for 2 more minutes. Stir in all the remaining ingredients except the chicken and bring to a boil. Reduce heat and simmer for 5 minutes. If you like a smooth creamy sauce, you can puree the sauce with an immersion blender or in a regular blender. Add chicken to the sauce and cook, covered, for 1 1/2 to 2 hours, or until chicken is very tender and falls apart. If desired, remove chicken and shred with 2 forks, then stir it back into the sauce. Otherwise serve chicken breasts whole with sauce on top.

Shredding the chicken will help soak up the sauce and I have a feeling that shredded chicken mole sandwiches would be outstanding: