Portuguese Pepper Chicken

1 pound chicken thighs
1 pound chicken drumsticks

Sauce:
16 ounces tomato sauce
2 tablespoons minced garlic or to taste
1/2 teaspoon Tabasco sauce
1/4 cup minced roasted red bell pepper
1/4 cup chopped bell pepper, any color
1 tablespoon minced sun dried tomato, optional
1 pinch kosher salt
freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons pickled chile pepper rings

Toppings:
2 tablespoons chopped fresh herbs; oregano and basil
1/2 lemon, juice and zest
salt and pepper
1/4 cup whipping cream, optional

Place chicken in crock insert of a 5 to 6 quart slow cooker. Combine the sauce ingredients; pour over the chicken, coating all pieces of chicken. Cover. Cook on low for 4 1/2 to 5 hours. Switch to keep warm if necessary. Set cooker to off. Remove chicken. To the sauce add the herbs, lemon juice and zest. Adjust salt and pepper to taste. Stir continually when adding the whipping cream. Serve at once.