1. Lightly grease the inside of your slow cooker with cooking spray or line it with a slow cooker liner for easier cleanup. This prevents sticking and makes serving a breeze.

2. Place the boneless, skinless chicken breasts at the bottom of the prepared slow cooker. Evenly sprinkle the chopped onion over the chicken.

3. Pour in the rinsed and drained black beans, drained corn, and the undrained can of diced tomatoes with green chilies. Sprinkle the entire packet of taco seasoning over all the ingredients.

4. Pour the chicken broth over everything in the slow cooker. Give it a gentle stir to ensure the seasoning is somewhat distributed, but don’t worry about mixing it perfectly.

5. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. The chicken should be very tender and easily shreddable with two forks.

6. Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the bean and corn mixture.

7. To serve, spoon a generous amount of cooked rice into individual bowls. Top the rice with the warm chicken and bean mixture.

8. Garnish each bowl with diced avocado, fresh chopped cilantro, and a squeeze of fresh lime juice. Offer optional toppings like shredded cheese, sour cream, salsa, or hot sauce for everyone to customize their own bowl.