These were quite tasty and cooked quite quickly in my crockpot. They were done in 6 hours.
adapted from Southern Living Slow Cooker Cookbook
1 pound package dried pinto beans
3 14 oz cans chicken broth(Beth used 42 oz water with 3 tsp chicken bouillon)
1 medium onion, diced
1 green bell pepper, seeded and diced
1 garlic clove, minced
1 T chili powder
2 T Worcestershire sauce
1/2 t dry mustard
1/2 t pepper
1 t salt
1 10 oz can Rotel tomatoes, pureed
Rinse beans and put in slow cooker. Add all ingredients except the Rotel tomatoes. Cover and cook on high 6-8 hours.