Ingredients:
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

Method:
1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place chicken. In medium bowl, mix peanut sauce, carrots and onions; pour over chicken.

2 Cover; cook on Low heat setting 5 to 6 hours.

3 About 20 minutes before serving, cook rice in water as directed on package; spoon onto serving platter. With slotted spoon, remove chicken from cooker; place over rice.

4 Pour sauce from cooker over chicken. Sprinkle with peanuts, cilantro and red bell pepper.

Notes and Tips:
time-saver Bottled sauces are great recipe timesavers. Look for the Thai peanut sauce in the Asian-foods section of the supermarket.

Thai peanut chicken recipe