Place the chicken breasts into the bottom of a 4-6 quart slow cooker.

In a small bowl, whisk together the taco seasoning, salsa, chicken broth, cumin, and oregano until well combined.

Pour the seasoning mixture evenly over the chicken breasts in the slow cooker.

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked and shreds easily.

Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir to coat it completely in the remaining sauce.

To assemble, divide the cooked rice among 6 bowls. Top with a portion of the shredded chicken, followed by the black beans and corn.

Garnish with shredded cheese (if using) and fresh cilantro before serving. Serve immediately with desired toppings like sour cream, avocado, or hot sauce.