1. In a Crockpot, combine: 2 frozen chicken breasts, two different beans (red, kidney, black, pinto), diced tomatoes, tomato sauce, corn, and diced onion.
2. Add to the mix: ketchup, mustard, brown sugar, Worcestershire sauce, S&P, dash of cumin, dash of chili powder, dried or fresh cilantro, 1 bay leaf.
3. Cook on low for 8 hours, and when it's done, take out the chicken breasts and shred with two forks; they fall apart without much effort because they are so tender. Mix back in with the chili.
4. Serve with cheese, sour cream, corn chips, tortilla chips, soft tortillas, or cornbread.
