Thai Chicken and Rice

This one was a big hit with the whole family, though it's not one I can let cook all day while I'm at work. It's great for half days or weekends though. I took the photo with a cell phone -- it doesn't do it justice!

Thai Chicken and Rice
1-1/2 lb. chicken cut into 1/2 inch pieces
1 red bell pepper, cut into short thin strips
1-1/4 cups chicken broth, divided
1/4 cup soy sauce
3 cloves garlic, minced
1/2 tsp red pepper flakes
2 tbsp cornstarch
3 green onions, cut into 1/2 inch pieces
1/3 cup creamy or chunky peanut butter
1/2 cup peanuts, chopped
2 tsp dried cilantro
4-6 servings hot cooked rice

Place chicken, bell pepper, 1 cup of broth, soy sauce, garlic and red pepper flakes in slow cooker. Cover and cook on low for 5-6 hours.

Mix cornstarch with remaining 1/4 cup broth in small bowl until smooth. Turn slow cooker to high and stir in green onions, peanut butter and the cornstarch mixture, shredding the chicken and you stir. Cover and cook 30 minutes or until sauce is thickened. Stir well. Sprinkle with peanuts and cilantro. Serve over hot cooked rice. Serves 4-6.