Place the boneless skinless chicken in the crock pot.
Add the diced onion, diced pepper, kidney beans, black beans, cannelloni beans, corn and tomatoes into the crock pot.
Add the dried oregano, garlic powder, cumin, chili powder, red pepper flakes, salt, ground pepper and bay leaf to the crock pot.
Next, add the diced onion and diced pepper.
Pour the chicken broth in and mix the ingredients with a spoon.
Place the lid on the crock pot and set the temperature to high.
Cook the chili for 3 to 4 hours until the chicken is cooked through.
When the chicken is cooked remove it from the slow cooker to a bowl. Use two forks to shred the meat. Pour the shredded meat back into the slow cooker and stir to combine.
Thicken the chili if desired.