Start your rice first since it takes the longest to cook and can rest while the chicken finishes. Prepare 6 cups of rice according to package directions. While the rice cooks, mince your garlic cloves and slice your green onions, setting them aside. Shred your cheddar cheese if not already shredded. This prep work ensures everything is ready when the slow cooker finishes.

In your slow cooker, combine the cubed chicken with the salsa, rinsed black beans, corn, water, minced garlic, chili powder, cumin, oregano, cayenne, and black pepper. Stir everything together thoroughly to distribute the spices evenly and coat the chicken well—this helps build consistent flavor throughout. Cook on low for 8 hours or on high for 4 hours, depending on your timeline. I find the low and slow method gives the chicken a more tender texture and allows the flavors to develop deeper.

When the chicken is fully cooked and tender, remove it from the slow cooker and shred it using two forks, pulling in opposite directions until it reaches your desired texture. Return the shredded chicken to the slow cooker and stir it back into the beans and salsa mixture. Add the fresh lime juice and stir well—this brightness cuts through the richness and ties all the flavors together beautifully.

Divide the cooked rice from Step 1 evenly among your serving bowls, creating a base for each bowl. Top each portion of rice with a generous scoop of the warm chicken and bean mixture from Step 3. Sprinkle the shredded cheddar over the top, then finish with the sliced green onions. Serve immediately while everything is hot. The cheese will slightly soften from the warmth of the chicken mixture, creating a nice creamy texture throughout.