Place the tomato sauce, tomato paste, onion, garlic, chipotle paste, almond butter, cacao powder, chili powder, paprika, cumin, and cinnamon in a blender or food processor and blend until smooth. (Add a splash of water to help blending, if needed.)
Place the chicken breasts and chicken broth in the slow cooker. Pour over the blended sauce and stir well to combine.
Place the lid on the slow cooker and cook on high for 4 to 5 hours or low for 7 to 8.
Once cooked, remove the chicken breasts from the slow cooker and shred with two forks. (If using bone-in chicken, remove and discard the bone.) Ladle out about half of the sauce and set aside for serving.
Return the shredded chicken to the remaining sauce in the slow cooker and mix well to combine. Season with additional salt and pepper, to taste.
Serve the chicken mole with the reserved sauce and garnish with the optional fresh cilantro, sesame seeds and a squeeze of lime juice, if desired.
All nutritional data are estimated and based on per serving amounts.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.