Slow-Cooker Chicken Mole

Name: Slow-Cooker Chicken Mole
Cook time: 45 min
Total time: 45 min
Cuisine: Mexican, Latin American
Ingredients: 1 ancho chile; 1 pasilla chile; 1/4 cup slivered almonds; 2 tablespoons raw pepitas; 3 ounces Mexican chocolate, roughly chopped (about 1/2 cup); 1/2 cup chopped yellow onion (about 1/2 small onion); 2 teaspoons minced garlic (1 to 2 cloves); 1 tablespoon toasted sesame seeds; One 14.5-ounce can stewed tomatoes; 1/4 cup golden raisins; 1/4 cup apple cider vinegar; 2 teaspoons pureed canned chipotles in adobo, plus 1 chipotle pepper, finely chopped; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/8 teaspoon ground cloves; Kosher salt; 1 1/2 pounds bone-in, skinless chicken breasts; 1 1/4 pounds bone-in, skinless whole chicken legs; 1/4 cup thinly sliced radishes (about 4 radishes), plus the leaves from 1 bunch; 1/4 cup fresh cilantro leaves; 2 tablespoons fresh lime juice (1 to 2 limes); 10 white corn tortillas; 2 limes, cut into wedges; 1 tablespoon toasted sesame seeds