• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1/4 cup chicken broth or water
• 1/4 cup dry roasted peanuts (unsalted preferred)
• 2 teaspoons cornstarch mixed with 2 teaspoons water (for thickening)
• 2 green onions, sliced (for garnish)

If you’re short on chicken thighs, boneless chicken breasts work well too, though thighs tend to stay juicier in the crockpot. For a gluten-free version, swap soy sauce for tamari and ensure your hoisin sauce is gluten-free. If peanuts are a concern, toasted cashews can make a great substitute and still provide that satisfying crunch.