In a 5 to 6 quart slow cooker, stir together drained beans, salsa, chiles, flour, 1 cup water, onion and bell pepper.
Cover and cook on low heat for 4 hours. Season chicken generously with salt and pepper; arrange on top of bean mixture, add another cup of water, and cook on low heat for 4 more hours.
Shred chicken, and stir.
Serve over brown rice, or inside flour tortillas to make tacos (not included in the nutritional). Garnish with cilantro and additional desired toppings.
Notes
You may also use 1 to 2 cans of pinto beans, rinsed in place of the dried beans. Leave out the water in the recipe if you use canned beans. Don't add canned beans until the last hour of cooking.
If you are preparing this recipe as gluten free, use a GF flour substitute or another thickening option instead of the all-purpose flour.