Easy Slow Cooker Mole with Grilled Chicken

6 medium (about 3 ounces total) dried mulato chiles, stemmed, seeded and cut into roughly 1-inch pieces

3 medium (about 1 1/2 ounces total) dried ancho chiles, stemmed, seeded and cut into roughly 1-inch pieces

5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed, seeded and cut into roughly 1-inch pieces

4 garlic cloves, peeled

3/4 cup (about 3 ounces) whole almonds-with or without skins

1/2 cup (about 2 ounces) raisins

One 15-ounce can diced tomatoes in juice (preferably fire-roasted)

1/2 teaspoon cinnamon, preferably freshly ground Mexican canela

1/4 teaspoon black pepper, preferably freshly ground

1/4 teaspoon anise, preferably freshly ground

A scant 1/8 teaspoon cloves, preferably freshly ground

1 ounce (about 1/4 of a 3 1/3 ounce tablet) Mexican chocolate, roughly chopped

1 slice firm white bread, darkly toasted and broken into several pieces

1/4 cup sugar (plus a little more if needed)

Salt

About 2 quarts chicken broth

12 good-size pieces of chicken-bone-in breast halves or leg-and-thigh pieces-trimmed of excess fat

1/3 cup sesame seeds