Salt and pepper chicken. Using the oil in a skillet over medium-high heat cook chicken on both sides until nicely browned; set aside on a plate.
In the same skillet reserving about 1 tablespoon of the fat cook the onion and green pepper seasoned with ½ teaspoon salt until softened. Stir in the broth, tomatoes, and tomato paste; simmer until mixture is thickened and smooth. Off heat and mix in the chutney, garlic, curry powder, paprika, thyme, and cayenne pepper.
Remove the skin from the chicken and arrange the chicken over the bottom of the slow cooker; pour the sauce over the top.
Cook on low for 6 hours or on high for 3 hours – serve over cooked rice or noodles. (chicken should be at least 185F)