Crockpot Peanut Butter Chicken

Tonight's dinner was inspired by several recipes floating around recently.

Start by making a sauce:
1/3 cup teriyaki marinade
1/4 cup (Maesri brand) sweet chili sauce
2 Tablespoons rice wine vinegar
1 Tablespoon red pepper flakes
2 teaspoons garlic flakes
2 teaspoons onion flakes
1/2 teaspoon ground cinnamon
1 teaspoon turmeric

Also:
1 onion, sliced into six wedges
1 bell pepper, 1" slices
1 cup peanut butter
2 scallions, sliced thinly

Place crockpot liner in pot (the cleanup crew will thank you later!). Cut 1 onion into wedges and place them at the bottom of the pot.

Clean chicken (removing excess skin) and rub inside and out with sauce.

Cook on low for 6-8 hours.

One hour before dinner, place strips of bell pepper across top of chicken.

Thirty minutes before dinner, remove the drippings form the pot. Skim the grease off the top and discard. Place about half the drippings in a small pot and simmer for ten minutes to reduce. Add 1 cup of peanut butter and cook to combine.

Twenty minutes before dinner, cook rice in microwave (for 1KW oven: 5 minutes on high, 17 minutes on 50% power).

Serve chicken on top of rice, add peanut sauce and more chilli sauce. Sprinkle with scallions. Devour.