1. Stir together first 3 ingredients in a lightly greased 3-qt. slow cooker, stirring until rice is coated. Stir in chicken broth, onion, and pepper.
2. Cover and cook on HIGH 3 1/2 to 4 hours or until rice is tender. Stir in cherries with a fork; turn off heat, cover, and let stand 15 minutes.
3. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 4 minutes or until toasted and fragrant. Stir into rice with a fork just before serving.