Heat the oil in a large saute pan over medium-high heat.
Pat the chicken thighs dry with paper towels then generously season with salt and pepper.
Sear the chicken thighs in the hot oil until well browned, about 4 minutes per side.
Transfer the seared chicken to a large slow cooker and set aside.
Keep the pan over medium-high heat and add the onion, bell pepper, and tomatoes to the pan and cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Stir the Sriracha, honey, soy sauce, mustard, and 1/4 tsp salt into the pan then use a wooden spoon to scrape the bottom of the pan to release any stuck on bits.
Pour the contents of the pan into the slow cooker over top of the chicken thighs.
Cover the slow cooker and cook, on LOW heat, for about 7 hours or until chicken is tender and falling off the bone.
Transfer the chicken to a plate and shred using two forks, discarding the skin and bones.
Return the shredded chicken to the slow cooker and stir to combine then season with salt and pepper to taste.
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