Heat 1 tablespoon oil in a skillet over medium-high heat and brown chicken thighs 4-5 minutes per side until golden. Remove and set aside. The internal temperature will be around 140°F and will finish cooking in the crockpot.
2 lbs chicken thighs, 1 tbsp oil
In the same pan, add dried chipotle peppers and cinnamon stick and toast for 2-3 minutes until fragrant. Then add diced onion and minced garlic, cooking for another 3 minutes until softened.
2-3 dried chipotle peppers, 1 stick cinnamon stick, 1 large onion, 4 cloves garlic
Transfer toasted spices, onion, garlic, tomato paste, chopped dark chocolate, and 1 cup chicken broth to a blender. Blend until smooth; sauce should be thick but pourable.
2-3 dried chipotle peppers, 1 stick cinnamon stick, 1 large onion, 4 cloves garlic, 2 tbsp tomato paste, 2 oz dark chocolate, 1-1.5 cups chicken broth
Pour sauce into crockpot and add seared chicken thighs. Cover and cook 6-8 hours on low or 3-4 hours on high until chicken reaches 165°F and shreds easily with a fork.
2 lbs chicken thighs
Remove chicken and let rest for 5 minutes. Shred with two forks, return to crockpot and stir into sauce. Garnish with fresh cilantro and lime wedges before serving.
fresh cilantro, lime wedges, 2 lbs chicken thighs
