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*For best results, use whole, rather than ground, herbs and spices in the slow cooker.
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Whole spices, such as cumin seeds, and whole leaf herbs, such as dried thyme and oregano leaves, release their flavors slowly throughout the long cooking period, unlike ground spices and herbs, which tend to lose flavor during slow cooking.
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If you're using fresh herbs, add them finely chopped during the last hour of cooking unless you include the whole stem (this works best with thyme and rosemary).
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Use cracked black peppercorns rather than ground pepper in the recipes because they release flavor slowly during the long cooking process.
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1.
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In a nonstick skillet, heat oil over medium-high heat.
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Add chicken, in batches, and brown on all sides.
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Transfer to slow cooker stoneware.
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2.
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Reduce heat to medium.
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Add onions and cook, stirring, until softened.
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Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minutes.
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Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
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3.
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Pour mixture over chicken.
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Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
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4.
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In a bowl, combine peanut butter and sherry.
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Add a little cooking liquid and stir to blend.
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Add to slow cooker along with red pepper.
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Cover and cook on High for 20 minutes, until pepper is tender.
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Discard bay leaf.
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Serve over hot white rice.
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MAKE AHEAD: This dish can be partially prepared the night before it is cooked.
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Complete Step 2, heating 1 tbsp.
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oil inpan before softening onions.
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Cover and refrigerate overnight.
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The next morning, brown chicken (Step 1), or if you're pressed for time, omit this step and place chicken directly in slow cooker stoneware.
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Continue cooking as directed in Step 3.
