Slow-Cooker Chicken Mole Tacos with Queso Fresco, Cilantro, and Lime

Smoky and spicy. The lime, cilantro, and queso fresco brighten it up and balance it out to create a delicious taco.

From Cooking Light

Ingredients:
~2 lbs. boneless, skinless chicken thighs
~1/4 tsp. kosher salt
~1/4 tsp. freshly ground black pepper
~1/4 cup water
~1/4 cup smoked almonds (the smoked part is key - do not substitute regular almonds)
~1/4 cup raisins
~2 tbs. unsweetened cocoa powder
~1 tbs. ground cumin
~2 tbs. tomato paste
~2 chipotle chilies, canned in adobo sauce
~1 tbs. adobo sauce
~1 tsp. ground cinnamon
~4 garlic cloves, crushed
~1 small sweet onion, chopped
~corn tortillas
~cilantro, torn or chopped
~queso fresco
~lime juice

1. Sprinkle chicken with salt and pepper. Place in slow cooker.
2. Place water and remaining ingredients (up to tortillas) in a food processor. Process until smooth and spread mixture over chicken.
3. Cover and cook on low for 8 hours. Shred chicken with forks.
4. Set oven to Broil. Spray tortillas on both sides with cooking spray and place on baking sheet. Broil until they start to bubble and brown. Flip and repeat on other side.
5. Top tortillas with chicken, cheese, cilantro, and a few squeezes of lime juice.