Slow Cooker Indonesian chicken in peanut-butter sauce

I simply love peanut butter and relish any dish having it. The combination of peanut butter and soya sauce makes me feel happy and satisfied. I was introduced to Indonesian food in USA, never had it back in India and instantly became a fan of this cusine. This recipe in slow cooker is perfect for a lazy cook and peanut butter - chicken fan like me!

One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, Introduced from Mexico by Portuguese and Spanish merchants in 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning.

Ingredient:

8 skinless chicken thighs (preferable)  or drum sticks (about 1 1/2 lb)
2 onions, chopped
2 garlic cloves, finely chopped
1 1/4 cups water
3/4 cup smooth peanut butter
1/4 cup soy sauce 
1/2 teaspoon ground ginger
1/4 teaspoon chili flakes
1 teaspoon white wine vinegar (preferable) or plain vinegar
some chopped chives (for garnish)
some chopped peanuts (for garnish)

Directions:

Place the chicken, 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  6 hours (or high for 3 hours), or until chicken is cooked.
Add wine vinegar. Cover and continue cooking on low for 10 more minutes. 
Serve with some chives and peanuts on top.
Serve it with noodles or Jasmine rice.