Slow-Cooker Chicken Mole with Cilantro Rice

Place the chiles in a bowl; add boiling water to cover. Let stand 10 minutes; drain well, reserving the chiles and discarding the liquid.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the chicken thighs to the skillet, and cook on 1 side until browned, about 5 minutes. Turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining oil and chicken.

Place the chiles, almonds, raisins, cocoa, cumin, cinnamon, salt, tomatoes, onions, and garlic in a blender; process until smooth, 1 to 2 minutes. Pour the chile mixture over the chicken in the slow cooker. Cover and cook on LOW until the chicken is tender, about 3 hours and 30 minutes.

Prepare the rice according to the package directions; stir in the cilantro. Divide the rice among 8 bowls. Serve the chicken and sauce over the rice.