Add chicken to the crockpot, and salt and pepper generously.

In a large skillet, add avocado oil, minced onion, garlic and jalapeno (if using), and saute over medium high heat until translucent and fragrant, about 6 minutes.

Add chili powder, cinnamon, cumin and salt, and stir to combine with vegetables.

Pour in chicken broth, and add tomato paste and SunButter. Whisk until smooth. Heat until mixture is lightly simmering.

Mix arrowroot with 2 tablespoons of water, and then stir it in to the sauce while whisking to prevent clumps.

Add cocoa powder and salt, and adjust chili powder and salt to taste.

At this point, you can use an immersion blender or a standard blender to make the sauce ultra smooth. I don't find this necessary.

Pour half of sauce over the chicken, and set the crockpot to cook on low for 4-5 hours. Add the rest of the sauce to an airtight container and refrigerate until ready to serve.

Remove the chicken breasts. Shred them with two forks, or cut them into chunks.

Reheat the remaining sauce to drizzle on the chicken. You can also just add it to the slow cooker with the shredded chicken.

Store leftovers in the refrigerator for up to 3 days. This shredded chicken mole is amazing frozen. Store in a freezer air-tight container for up to 3 months.