Tex-Mex Chicken (Crock Pot)

Ingredients
1 cup dried pinto beans, rinsed
1 cup water
16 oz medium salsa
2 chipotle peppers in adobo sauce, chopped (these can generally be found in the international aisle near the tacos. One can has more than 2 peppers in it and looks something like this.)
1 tbsp quick-cooking tapioca (most grocery stores have this product in the baking aisle. It looks something like this. If you cannot find it, you can instead mix 2 tsp flour with 1-2 tsp water and add it to the crock pot a spoonful at a time while the meat is resting in Step 5.)
1 tsp ground cumin
3-4 lbs boneless, skinless chicken breasts with any remaining fat trimmed
coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped

Directions
1. Stir together beans, water, salsa, chiles, tapioca, and cumin in the crock pot.
2. Season chicken with salt and pepper; arrange on top of bean mixture in the crock pot.
3. Scatter onion and bell pepper on top of chicken in the crock pot.
4. Cover and cook on LOW for 9 hours. Do NOT open the lid during this time.
5. Lift the chicken out of the crock pot and transfer it to a cutting board. Cover the chicken with aluminum foil and let it rest for 10 minutes.
6. Shred the chicken using two forks. Stir the shredded chicken back into the crock pot.
7. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Tex-Mex Chicken" and the date on it. After it cools a bit, toss it in the freezer.