Spray a 6 qt slow cooker with cooking spray.
Place chicken in slow cooker.
Top with sliced red bell pepper and onion.
Drain liquid from tomatoes.
In a large bowl, combine coconut milk, tomatoes, peanut butter, lime juice, fish sauce, and salt.
Pour over chicken, peppers and onion.
Cover and cook on low heat setting 8-9 hours or until chicken shreds easily with a fork.
Using two forks, shred chicken into sauce.
Serve over rice with a side of naan.
Top with chopped peanuts and/or cilantro.