Jazzy Chicken and Rice

So this is the first time I've ever made a chicken and rice dish. My sister adapted the recipe from allrecipes.com; I wouldn't have thought to add cilantro as a garnish, but it really complements the dish!

Tropical Crock-Pot Chicken
Serves 4

2 ½ to 3 lbs. boneless, skinless chicken breasts or thighs

1 large can of pineapple chunks, drained (optional)

2 large red or yellow bell peppers, diced

1-2 sweet onions, diced

1 Tbs. minced garlic

2 tsp. minced ginger

½ tsp. red chili flakes or to taste

¼ c. low-sodium soy sauce

1 Tbs. sesame oil

¼ c. natural style peanut butter

Chopped peanuts and cilantro for garnish, optional

Dash of coconut milk (optional)

brown rice, cooked

1. Season the raw chicken with salt and pepper. Brown chicken in a skillet. Once browned, slice into strips or smaller chunks. Place browned chicken pieces in bottom of crock-pot.
2. Add pineapple, peppers, and onions to crock-pot.
3. Mix remaining ingredients, garlic through peanut butter, in a separate bowl with a whisk. Add to crock-pot.
4. Cover crock-pot and cook on low for 4-5 hours, stir once after 30 minutes or so to mix sauce throughout. When cooking time is over, taste to see if it needs more flavor. Add soy sauce, sesame oil, and coconut milk as needed.
5. Serve over brown rice with chopped peanuts and cilantro for garnish.