Indonesian Chicken, Peanut Butter Sauce (Slow Cooker)

• 8 skinless chicken thighs (about 1 1/2 lb)
• 5 carrots, sliced
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 1 1/4 cups water
• 3/4 cup smooth peanut butter
• 1/4 cup soy sauce (preferably Kikkoman, or any real one, not VH)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon chili flakes
• 1 cup frozen peas (I personally don't put the peas in)
• 1 teaspoon white wine vinegar
• some chopped chives (for garnish)
• some chopped peanuts (for garnish)

1. Place the chicken, carrots, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. Pour on top of chicken. Cover and cook on low for 4 to 6 hours (or high for 2 hours), or until chicken is cooked and veggies are tender.
2. Add peas and wine vinegar. Cover and continue cooking on low for 10 more minutes**. Serve with some chives and peanuts on top.
3. **Personally, I don't continue cooking. I just add the white wine vinegar, mix and serve.

chicken, carrots, onions, garlic, water, smooth peanut butter, soy sauce, ground ginger, chili flakes, frozen peas, white wine vinegar, chives, peanuts

Taken from www.food.com/recipe/indonesian-chicken-peanut-butter-sauce-slow-cooker-226947 (may not work)