Place the chicken breasts at the bottom of your slow cooker. Layer in the diced onion, followed by salsa, black beans, diced tomatoes, and green chiles. Pour chicken broth over the top.

Sprinkle chipotle chile powder, paprika, oregano, salt, and black pepper evenly over the mixture.

Cover the slow cooker and cook on low heat for 4 hours without lifting the lid.

After 4 hours, remove the cooked chicken and shred it using two forks, then return it to the slow cooker.

Stir in the instant rice, cover, and cook for an additional 45 minutes.

Sprinkle Colby-Jack cheese on top, cover, and let sit for 3 to 5 minutes to melt the cheese.

Scoop into bowls and serve with toppings like sour cream, diced avocado, or fresh herbs.