8 boneless skinless chicken thighs (2 lb)
1 bottle (13.5 oz) Thai peanut sauce
2 medium carrots, sliced (3/4 cup)
4 medium green onions, sliced (1/2 cup)
1 cup uncooked converted white rice
2 1/4 cups water
1/4 cup chopped cocktail peanuts
2 tablespoons chopped fresh cilantro
1/2 cup chopped red bell pepper, if desired
1. Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. In medium bowl, mix peanut sauce, carrots and onions; pour over chicken.
2. Cover; cook on Low heat setting 5 to 6 hours.
3. Cook rice in water as directed on package; spoon onto serving platter. With slotted spoon, remove chicken from cooker; place over rice. Pour sauce from cooker over chicken. Sprinkle with peanuts, cilantro and red bell pepper.