Ingredients:

1 pound skinless,boneless chicken thighs, cut into 1-inch pieces
4 C. homemade or canned low-sodium chicken broth
2 C. carrots,peeled and sliced bias-cut
1 large onion,chopped
2 T. grated fresh ginger root
3 cloves garlic,minced
2 stalks lemon grass with the outer parts peeled away and the tender white bottom stem, sliced finely
1/2 t. crushed red pepper flakes
1 15-oz. can unsweetened coconut milk
1 medium red or yellow bell pepper, diced
2 4-oz. cans straw mushrooms or button mushrooms
1/3 C. chopped roasted peanuts

Methods:

In a 3 1/2-quart or larger Crockpot,add the chicken,broth,carrots,onion,ginger,garlic,lemon grass and crushed red pepper flakes.Cook on low for six to eight hours or so.

Ten minutes before serving add the coconut milk,bell pepper,drained mushrooms.Cover and let stand five to 10 minutes.Sprinkle peanuts on each serving.