It's been a while since I did a slow cooker meal, and every time I make one I ask myself why I don't do it more often. It takes some prep, but it pays off later when you have nothing to do but portion out a delicious meal.
This one was excellent. I think I'd put a little less cocoa in next time. It was pretty spicy, so if you're heat adverse, use just 1 chile.
Source: Healthy Slow Cooking | Serves: 8-10 tacos | Time: 9+ hr
Changes: used ancho peppers in sauce; replaced almonds with walnuts; used cocao powder instead of dark chocolate
1 1/2 lb #mushrooms, chopped
2 ancho chili peppers in adobo sauce
1 cup water
1/2 cup crushed #tomatoes or tomato puree
1/4 cup walnuts
1 tbsp cocoa powder
1 1/2 tsp oregano
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp cinnamon
Salt, to taste
Blend sauce ingredients together. Dump the mushrooms in the slowcooker. Cover with the sauce. Cook on low for 7-9 hours.
Serve on taco shells. Garnish with the whatever you'd like. I used this tangy taco slaw and avocado slices.