Crock Pot Thai Chicken

Ingredients:

1 to 1½ kg chicken drumsticks or thighs**

1 large red bell pepper, seeded

1 large onion, coarsely chopped

½ cup chicken broth

¼ cup soy sauce

1 Tbl ground cumin

3 large cloves garlic, minced

½ tsp red chili pepper flakes

1 tsp salt, fresh ground pepper to taste

2 Tbl corn starch

2/3 cup creamy peanut butter

1 Tbl soy sauce

¼ cup lime juice

¼ cup chopped fresh cilantro

3 green onions, chopped

½ cup chopped roasted peanuts

1. De-skin the chicken and place into the slowcooker with the bell pepper strips and onion. Mix the soy sauce and chicken broth in a measuring cup and pour over chicken. Add cumin, garlic, chili pepper flakes, salt and pepper. Stir well, cover and cook on high for 3 hours.

2. Whisk together the cornstarch, peanut butter, 1 Tbl soy sauce, and the lime juice. Add one cup of the cooking juices from the crock. Mix carefully until smooth. Stir back into the crock pot to blend well, but without breaking up the meat. Cover again, and cook for another 20 - 30 minutes until sauce is well thickened.

3. Garnish with green onions, cilantro and peanuts. Serve with rice.

**You can also use 6 - 8 boneless chicken breasts cut into strips. If using this option cook on low for 4 - 4 1/2 hours. And then bump up the heat to high to cook the sauce.