Place the chicken breasts in the bottom of the slow cooker.
Add the onion, salsa, black beans, diced tomatoes, diced green chiles, chicken broth, chipotle chile pepper powder, paprika, oregano, salt, and black pepper. Slow cook on low for 4 hours.
Remove the chicken and place in a large bowl. Use 2 forks or shredders to shred the chicken. (Keep the lid on the slow cooker while shredding the chicken to retain the heat.)
Place the shredded chicken back into the slow cooker and add the rice, stirring to combine.
Cook for another 45 minutes, or until the rice is tender. (Make sure to taste the rice here to check for tenderness.)
Top with shredded cheese and place the lid back on top of the slow cooker, cook for another 3-5 minutes, until the cheese has melted.
Serve in a bowl with desired toppings.