Add everything except the rice and garnishes to the slow cooker.
Set on low for 6 hours.
Shred chicken.
Serve over cooked rice topped with the cheese, green onions, and your favorite toppings.
Notes
Storage:Refrigerate leftover slow cooker chicken for up to one week in an airtight container.You can also freeze leftovers in a heavy-duty container for up to three months. Tips:
Choose low-sodium chicken broth if you’re concerned about sodium content.
The chicken is fully cooked when the internal temperature reads 165 degrees F on an instant thermometer.