Indonesian Chicken, Peanut Butter Sauce (Slow Cooker) - cooking recipe

Ingredients

8 skinless chicken thighs (about 1 1/2 lb)
5 carrots, sliced
2 onions, chopped
2 garlic cloves, finely chopped
1 1/4 cups water
3/4 cup smooth peanut butter
1/4 cup soy sauce (preferably Kikkoman, or any real one, not VH)
1/2 teaspoon ground ginger
1/4 teaspoon chili flakes
1 cup frozen peas (I personally don't put the peas in)
1 teaspoon white wine vinegar
some chopped chives (for garnish)
some chopped peanuts (for garnish)

Preparation

Place the chicken, carrots, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. Pour on top of chicken. Cover and cook on low for 4 to 6 hours (or high for 2 hours), or until chicken is cooked and veggies are tender.
Add peas and wine vinegar. Cover and continue cooking on low for 10 more minutes**. Serve with some chives and peanuts on top.
**Personally, I don't continue cooking. I just add the white wine vinegar, mix and serve.