In your slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. Cover; cook on Low setting 4 to 5 hours. (I used 4 large meaty thighs, this photo is when they went into the pot.)

While the chicken is cooking, prepare your beans. Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans, discard onions and bay leaves and season with salt and pepper. Set aside. (This photo is just when I turned on the heat, the onion will fall apart as it cooks, so no need to expend any time chopping it, just quartered is fine.)

At the 4 hour mark, check on the chicken, if tender and cooked through, if done, go to the next step, if not cooked through, just keep cooking until about the 5 hour mark.

Remove chicken from slow cooker using a slotted spatula. Use 2 forks to remove bones and shred chicken into pieces. (keep the bones for your dog.) Return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Add a tablespoon of cornstarch if you desire a thicker chili. Cover; cook on Low setting 15 to 20 minutes or until beans and corn are hot. (Photo is the cooked chicken at the 4 hour mark, tender and juicy.)

Serve.