Place the chicken at the bottom of a crock pot. Top with the beans, corn, tomatoes, onion, cream of chicken soup, milk, paprika, taco seasoning and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove the chicken, shred and return it back to the crock pot.
Stir in the cooked rice and 1 cup of the shredded cheese.
Top with the remaining cheese. Cover and allow the cheese to melt (3-5 minutes).
Serve immediately and store the leftovers in an air tight container. Enjoy!
