Spray the interior of the slow cooker crock with non-stick cooking spray.
Place chicken in the bottom of the crock.
Sprinkle Chile powder over the chicken.
Layer onion over the chicken.
Add black beans and salsa verde.
Add rice and corn if you choose to add them.
Add enough water or chicken broth to cover the mixture. Cover and cook on low 4-6 hours.
30-60 minutes before serving, shredded chicken. Tip: To shred the chicken in the slow cooker, use a potato masher with a down and twist motion. This may also mash some of the beans which will thicken the sauce.
If desired, leave the lid off the slow cooker to allow some of the liquid to evaporate for the final 30 minutes of cooking.
Spoon into tortillas. Add cheese, chiles, and cilantro as desired.
Enjoy!
Serving Size 3/4 cup
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.