Place a single, even layer of chicken breasts into the bottom of slow cooker. Sprinkle with salt and pepper. Cover chicken breasts with chicken broth and salsa. Cook on low for 4 to 6 hours, high for 2 to 4 hours, or when chicken is cooked through and shreds easily with a fork.
Shred chicken using two forks. Add black beans, corn, chili powder, and garlic powder to shredded chicken in crock pot. Mix until well combined and allow to heat for additional 30 minutes.
Serve over rice, quinoa, or in tortilla shells.
Top with you favorite toppings.
Recipe by The Well Dressed Kitchen at https://www.thewelldressedkitchen.com/slow-cooker/slow-cooker-southwest-chicken-bowls/