Crockpot Thai Peanut Butter Chicken

In crockpot place 2 large or 3 medium chicken breasts (frozen is fine), 1 can less 1/2 cup coconut milk (reserve), 3/4 cup peanut butter, 3 tbsp. Minced garlic, 3 tbsp. Honey, 3 tbsp. Soy sauce, 2 tbsp. Lemon or lime juice, 2 tbsp. Rice wine vinegar, 1/2 tsp. Red pepper flakes.  Cook in crockpot 4 hours on high or about 6 hours on low.  Mix every hour or so.  Serve hot over prepared rice (or coconut rice), top with peanuts and or fresh cilantro.