Drain and rinse the beans in cold water. Chop the peppers, removing the seeds and the membranes. Pour the beans and chopped peppers into the slow cooker.

Place the chicken thighs in the slow cooker and pour the salsa, diced tomatoes, and chicken stock over.

Cook on low for 6 hours. Then remove the chicken, chop it, and return it to the slow cooker. Add salt and pepper to taste. Add chili powder and cayenne pepper if you want to add more spice.

Serve with avocado and/or shredded cheddar.