Peanut Butter Chicken in Crockpot

1 1/2 pounds boneless, skinless chicken, cut in chunks *
1/2 cup natural peanut butter (creamy or chunky, your choice)
1 red bell pepper, seeded and sliced
1 large onion, coarsely chopped
1 tablespoon ground cumin
1 lime, juiced
1/4 cup soy sauce
1/2 cup chicken broth

*Note: Double sauce for a whole chicken.

1. Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. 2. Toss in the vegetables and cumin. Squeeze in lime, and add soy sauce and chicken broth. Stir as well as you can to combine (the peanut butter will be clumpy, and that's just fine).

3. Cover and cook on low for 6-8 hours, or on high for about 4 hours. Serve over rice or quinoa.

Source: A Year of Slow Cooking

Try #1 - October 24, 2014
This was good, although I have to remember that with many crockpot recipes, they are better after they've sat for a little while.  In this case, this would have been better if I had turned off the heat and let it sit for a while to let the sauce thicken up.  It was definitely better as leftovers the next day.  I used drumsticks and thighs.  After we had eaten all the chicken, there was still quite a bit of sauce left so I froze the leftover sauce to serve over rice (and perhaps add some more chicken) for a future meal.