Thai Chicken with Peanut Sauce

1 1/2 lb raw chicken, cut into 1/2 in pieces
1 red bell pepper, cut into short thin strips
1 c. chicken broth
1/4 c. soy sauce
1/4 c. lime juice
3 cloves garlic, minced
3/4 tsp. red pepper flakes
2 T. cornstartch
1/3 c. creamy or chunky peanut butter
Rice, cooked
3/4 c. peanuts or cashews chopped
3/4 c. cilantro chopped

Place chicken, bell pepper, broth, soy sauce, garlic, and red pepper flakes in slow cooker. Cover and cook on low for 3 hours. Mix cornstarch with warmed lime juice in small bowl until smooth. Turn slow cooker on high. Stir in peanut butter, and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over rice and top with nuts and cilantro.