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Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
Drain the black beans and add them to the slow cooker along with the salsa and corn.
Add ¼ cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper.
Give the ingredients a brief stir to distribute the spices.
Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
Make sure to cook your rice according to the package.
After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker.
Stir with a fork to shred the chicken.
Taste the chicken mixture and add salt if needed.
To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture.
Top with a little cheddar cheese and a sprinkle of sliced green onions.