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Crockpot 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 medium onion, coarsely chopped
8 ounces fresh mushrooms, sliced
2 garlic cloves, finely minced
1 (14-1/2-ounce) can chicken broth, divided
1 tablespoon cornstarch
1 medium 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)

1. Toss chicken with five-spice powder in small bowl. Season with red pepper flakes.
2. Heat oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned.
3. Add mushrooms and garlic; cook and stir until chicken is no longer pink or juices run clear.
4. Combine 1/4 cup broth and cornstarch in small bowl; set aside.
5. Place cooked chicken mixture, remaining broth, bell pepper, and soy sauce in slow cooker.
6. Cover and cook on LOW for 3 1/2 hours or until peppers are tender.
7. Stir in cornstarch mixture, sesame oil, and green onions. Cook 30 to 45 minutes or until liquid has thickened.
8. Ladle into soup bowls; scoop 1/2 cup rice into each bowl, if desired.

Makes 6 servings.