Thai Peanut Chicken

8 boneless, skinless chicken thighs

1 bottle (13.5 oz) Thai peanut sauce

2 medium carrots, sliced

4 medium green onions, sliced

1 cup uncooked converted white rice

2 1/4 cups water

1/2 cup chopped cocktail peanuts

2 tbsp chopped fresh cilantro

1/2 cup chopped red bell pepper, if desired

Spray a 3-4 quart slow cooker with cooking spray. Place chicken in cooker.

In a medium bowl, mix peanut sauce, carrots and onions; pour over chicken.

Cover; cook on Low heat setting for 5-6 hours.

Cook rice in water as directed on package; spoon onto serving platter. With a slotted

spoon, remove chicken from the cooke ; place over rice. Pour sauce from the cooker

over the chicken. Sprinkle with peanuts, cilantro and red bell pepper.