Here’s a great spin on a classic Chinese takeout kung pao chicken for the slow cooker. The convenience and ease of a slow cooker enhances the aromatic flavors of Sichuan cooking by allowing the chicken to braise in a complex sweet and spicy sauce. It calls for Sichuan peppercorns, or Chinese coriander, a spice with slightly lemony overtones. For years, the Sichuan peppercorn was banned in the U.S., but now it’s easily found in Chinese markets and at Whole Foods. Our version omits the vegetables and allows the Sichuan peppercorns and chile peppers to shine, in a less-Americanized version that’ll make it hard to go back to takeout. Serve with steamed white or brown rice.