I don't know if she's right, but my momma said, "Thai don't have crockpots, and they don't slow cook" - I should have heeded her warning.
The recipe strikes me as a dummied down peanut satay. A more authentic recipe would shish kebab the meat, wouldn't use onions at all (after 5 hours, they melt and make the sauce taste funny), nor bell pepper (contributes no flavor but also melts) and would use coconut milk instead of chicken stock.
Then there's the weirdness in the recipe - you put 3/4 C of fluid along with the chicken in a crockpot, and 5 hours later it's magically the 1 C to be used in step 2? Huh?
When I discovered how much I didn't like this dish, I separated the chicken, rinsed it out in a colander, and added my own sauce. This recipe became just a bad memory.
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I don't know if she's right, but my momma said, "Thai don't have crockpots, and they don't...