Add the chicken and the bell pepper, give it a good stir. Cook on LOW for 3-4 hours, depending on the size of your chicken pieces (note 2).
2 pounds boneless skinless chicken breasts, 1 red bell pepper
Give it another stir and serve over rice or naan bread with scallion rings and fresh lime juice. The juice will lighten up the heavy sauce and give it a nice zing.
Notes
Note 1: This amount will add a nice tanginess to the sauce. If you don't like that, add only 1 teaspoon.
Note 2: Don´t cook on high if it is not absolutely necessary. The coconut milk might curdle when it gets too high. This is only an aesthetic problem, it doesn´t change the taste or quality of the dish.
Storage: Store Crockpot peanut chicken in an airtight container in the refrigerator for 3 days.