Heat oil in a skillet over medium-high heat. Add onion and garlic and saute 3 to 4 minutes. Add chicken pieces and cook until lightly browned, about 10 minutes. Transfer to slow cooker.
Stir in broth, jalapeno, chile powder, oregano, cumin, and salt. Mash 1 can of the beans and stir in with remaining beans and corn.
Cover and cook on high for 3 hours or on low for 5 hours.
Stir in lime juice and cilantro. Add hot sauce to taste, or serve on the side.