Slow Cooker Chicken Enchilada Casserole

INGREDIENTS

1 1/2

lbs. boneless, skinless chicken breast

1 15 ounce can

pinto beans, strained and rinsed

2 cups

minute brown rice

large green pepper, chopped

large yellow pepper, chopped

1/2

large yellow onion, chopped

1 tbsp

minced garlic

3 cups

enchilada sauce

1/2 tbsp

Frank's hot sauce (or apple cider vinegar)

salt,

1 cup

water