Here's another good crockpot recipe I tried this week:

Slow Cooked Chinese Chicken Stew
1 pound chicken thighs - boneless, skinless
1 teaspoon Chinese five-spice powder
1/2 teaspoon red pepper flakes
1 tablespoon vegetable oil
1 yellow onion, coarsely chopped
8 ounces fresh mushrooms, sliced
2 cloves garlic, minced
1 (14 1/2 oz) can chicken broth, divided
1 tablespoon cornstarch
1 red bell pepper, cut into 3/4 inch pieces
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, cut into 1/2 inch pieces
3 cups hot cooked rice, optional

Toss chicken with five-spice powder in a small bowl. Season with red pepper flakes. Heat oil in large skillter. Add onion, garlic, mushrooms, & chicken; cook & stir about 5 minutes or until chicken is browned.
Combine 1/4 cup broth & cornstarch in small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper, & soy sauce in slow cooker. Cover & cook on low 3 1/2 hours or until peppers are tender. Stir in cornstarch mixture, sesame oil, & green onions. Cook 30 to 45 minutes or until juices have thickened. Ladle into sooup bowls; scoop 1/2 cup rice into each bowl if desired. ( I served it over rice)
Yield: 6 servings