Step 1

Place flour in a large bowl; season.

Step 2

Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat chicken in flour; shake off excess. Cook chicken, in batches, for 5 minutes on each side or until browned all over. Remove from cooker.

Step 3

Add onion, capsicum, chilli and paprika to cooker; cook, stirring, for 5 minutes or until vegetables soften. Add paste and the water; stir to combine. Return chicken to cooker. Cook, covered, on low, for 4 hours. Transfer chicken to a plate; cover with foil to keep warm.

Step 4

Stir crème fraîche into cooker. Increase heat to reduce setting (on HIGH); simmer, uncovered, for 10 minutes or until sauce thickens. Season to taste. Return chicken to cooker; coat in sauce.

Step 5

Serve chicken with sauce, sprinkled with micro herbs, if you like.