Start by giving onions and peppers a rough dice – they’ll break down during cooking, so don’t worry about making them too perfect. Aim for pieces about the size of your thumbnail.

Place the chicken breasts in the bottom of your slow cooker – they’ll cook more evenly in a single layer if possible. Season them directly with about half of the salt and pepper.

Add your diced onions and peppers on top of the chicken, then pour in the drained corn and black beans. The beans should be well rinsed to prevent any muddy taste in the final dish.

In a bowl, stir together the chili powder, cumin, garlic powder, and remaining salt and pepper. Add the chicken broth and give it a quick whisk – this helps distribute the spices evenly through the dish.

Pour the seasoned broth mixture over everything in the slow cooker. Add the diced tomatoes with their juice – don’t drain these, as the liquid helps cook the rice properly.

Sprinkle the uncooked rice over the top, then use a spoon to gently push it down so it’s just submerged in the liquid. Don’t stir the pot completely – you want the chicken to stay at the bottom where it’s most moist.

Cover and cook on low for 6-8 hours or high for 3-4 hours. You’ll know it’s ready when the rice is tender and has absorbed most of the liquid. The chicken should be so tender it falls apart easily when you press it with a fork.

About 15 minutes before serving, gently shred the chicken using two forks. It should practically fall apart on its own. Stir everything together to combine all the flavors. Let it sit for those final minutes with the lid on – this lets the rice soak up any remaining liquid and helps all the flavors meld together.