Start by soaking your beans overnight: Rinse the beans under cool, running water and remove any unappealing beans. Transfer them to a large bowl and cover with a few inches of clean water. Let sit overnight. Drain before cooking.
Add the cleaned beans to a slow cooker.
Crumble the bacon and add to the slow cooker with onion, garlic, and red pepper flakes.
Add enough chicken stock to cover the beans about 2 inches. (This will vary depending on the size of your slow cooker).
Cook on low for 5-6 hours, until the beans are soft and most of the liquid has been absorbed.
Season with salt and pepper and more bacon as desired.