4 boneless chicken breasts
1 white onion, chopped
3 tablespoons minced garlic
1 teaspoon olive oil
2 canned chipotle peppers in adobo sauce
3/4 cup raisins
1 teaspoon brown sugar
1/2 teaspoon coriander
1/8 teaspoon ground nutmeg
4 teaspoons chipotle chili powder
2 teaspoons ground cumin
3 tablespoons unsweetened dark cocoa powder
3 tablespoons sunflower seed spread
1 can (28 ounces) fire-roasted crushed tomatoes
1. Saute onion and garlic together in a saucepan with olive oil until onion is translucent.
2. Combine all ingredients except chicken, and puree in a food processor or blender.
3. Place chicken in slow cooker and cover with sauce. Cook for at least 6 hours over low heat..
4. Serve on brown rice and garnish with fresh cilantro and lime wedges.
