Start by preparing your ingredients; chop bell peppers into bite-sized pieces and mince garlic and fresh ginger. Set aside the chopped veggies and aromatics.

In your slow cooker, place the boneless, skinless chicken thighs at the bottom, followed by adding chopped bell peppers atop the chicken.

In a medium bowl, whisk together the coconut milk, natural peanut butter, red curry paste, soy sauce, lime juice, minced garlic, and ginger until smooth.

Carefully pour the prepared sauce over the layered chicken and peppers in the slow cooker, ensuring chicken is well-covered.

Cover the slow cooker with its lid and set it to cook on low for 6 hours.

Once cooking time is complete, shred the chicken directly in the slow cooker using two forks, and serve over jasmine rice or rice noodles, garnished with chopped peanuts or fresh cilantro.