Slow Cooker Chicken Enchilada Casserole

fitfoodiefinds.com

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1.5 lbs. boneless, skinless chicken breast

1 15-oz. can pinto beans, strained and rinsed

2 cups minute brown rice

1 large green pepper, chopped

1 large yellow pepper, chopped

½ large yellow onion, chopped

1 tablespoon minced garlic

3 cups enchilada sauce

½ tablespoon Frank’s hot sauce (or apple cider vinegar)

salt, to taste

1 cup water

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