1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1/2 cup chopped onion
1/3 cup slivered almonds
3 garlic cloves, quartered
2 jalapeno peppers, seeded
3 TBSP unsweetened cocoa powder
1 TBSP sesame seeds
1 packet of stevia
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground corriander
2-1/2 lbs. chicken, whatever parts you like, skinned and cut
In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeño peppers, cocoa powder, sesame seeds, sugar, salt, and spices.
Cover and blend until mixture is a coarse puree.
In the crock pot, add chicken and then the sauce.
Cover and cook on low for 9 hours.
Serve with hot cooked rice.