Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
If desired, you can top it with shredded cheese and diced avocado.
Place the bag contents into the Crock-Pot.
Cook on high for 2-3 hours or on low for 4-5 hours.
If you want, you can top the soup with shredded cheese and diced avocado.
Bring to a simmer on medium heat and then turn heat to low.
Simmer for one hour, stirring occasionally, or until beans are tender and flavors are blended.
Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.
If you prefer to use dry beans, soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients.