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Prepare the ingredients by dicing the red bell peppers and mincing the garlic.
Heat olive oil in a skillet over medium heat and sear chicken thighs for 3-4 minutes on each side until golden brown.
In a bowl, combine piri piri sauce, lemon juice, minced garlic, salt, and pepper to create the sauce.
Place seared chicken in the slow cooker and pour the sauce over it, ensuring each piece is well-coated.
Cover and cook on low for 6-7 hours or high for 3-4 hours until tender.
Serve shredded or whole with peppers on top alongside rice or crusty bread.