Combine first 10 ingredients (chicken through bay leaf), in a large crock cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables.
Pour the chicken stock over top, covering the chicken and vegetables by an inch or so.
Place the lid on the slow cooker. Cook for 4 hours on high or 6 hours on low.
About 30 minutes before the end of cooking, remove the lid of the slow cooker and add the beans. Place the lid back on, and cook until flavors blend, approximately 30 minutes.
Remove chicken from the slow cooker and shred it into large, bite-sized pieces with two forks. Stir the chicken back into the soup and remove the bay leaf. Serve with your choice of toppings.