Slow-Cooker Black Bean Chili

I used this as a starting point for tonight's dinner. I thought it tasted really good and it was so easy.
*1 c. dried black beans, sorted and rinsed
*1 c. water
*1/2 c. chicken broth
*1 TBSP. chopped chipotle pepper in adobo sauce (this could be optional, but really did help the flavor)
*1 c. salsa
*2 TBSP. flour
*1 clove garlic, minced
*1 lb. chicken tenders
*Kosher salt and fresh ground pepper
*1/2 red pepper, chopped

In a 5-6 qt. slow-cooker, stir together beans, water, broth, pepper, salsa, and flour. Sprinkle chicken with salt and pepper and lay on top of bean mixture. Spread red pepper on top of chicken. Cover and cook on low for 8 hours. Remove lid and shred chicken, stir together and let heat for another 15-30 minutes. Serve with sour cream and cilantro on top. We ate quesadillas as a side.
This was really good. Next time I will either soaked the beans for an hour or so before adding to the cooker or cooked another hour - they were done, but on the firm side. Still, we all loved this. (This made 4 servings).