Place the chicken in the slow cooker. Top with the sliced peppers.
In a small bowl, whisk together the garlic, coconut milk, teriyaki glaze, vinegar and red pepper. Pour over the chicken and toss to coat.
Cook on low for 6 hours.
Remove chicken to a cutting board and shred. Whisk peanut butter into the sauce remaining in the slow cooker, until smooth. Return chicken to the slow cooker and toss to coat. Cook for an additional 15-20 minutes.
Serve chicken and peppers over rice.