Start by trimming any excess fat from the chicken thighs, ensuring they're ready for the slow cooker. Next, finely chop the red bell pepper and garlic; set aside your prepped ingredients while you mix the marinade.

In a medium-sized mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, and a sprinkle of salt and pepper. Whisk these ingredients together until well blended.

Place the chicken thighs in the bottom of your slow cooker, making sure they are spread out evenly. Pour the marinade over the chicken, ensuring each piece is generously coated. Top it off with the chopped red bell pepper.

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours until the chicken is fork-tender.

Once cooked, use two forks to shred the tender chicken directly in the crockpot, mixing it with the savory juices. Serve topped with a sprinkle of crumbled feta cheese.