• 4 boneless, skinless chicken breasts
• 1 green bell pepper
• 1 red bell pepper
• 2 medium yellow onion
• 1 6-ounce can tomato paste
• 3/4 cup crunchy peanut butter
• 3 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon sugar
• 1/2 teaspoon ground nutmeg

Cut chicken into 1/4" cubes. Seed the peppers and peel the onions, and cut both into 1/4' rings. Combine ingredients in crock pot and mix thoroughly. Cook on low for 4 to 6 hours. Serve over rice.

Contributor's note: I sometimes replace one cup of chicken broth with coconut milk, making it more Thai flavored. I once threw in some potatoes and that turned out well, too.