In blender, combine chicken broth, tomatoes with juice, chili powder, cumin, garlic, salt, pepper, cocoa powder, peanut butter, and raisins. Blend up creamy.
Place chicken in crockpot. Sprinkle with a little salt. Pour 3/4 of the mole sauce over chicken. Cook on LOW for 4-5 hours, or until tender. Shred with two forks. Pour remaining sauce over chicken. Cook for 30 minutes longer. Season to taste.
Place mole chicken on platter. Squeeze a little fresh squeezed orange juice over mole (optional) and season to taste.
Serve with corn tortillas, queso fresco, diced white onion, cilantro and avocado.