Place the chicken, chicken broth, diced tomatoes (with juices), cumin, chili powder, and salt in the slow cooker or crock pot.
Lightly mix combination, then cover and cook on low setting for 3-4 hours.
Take the lid off the slow cooker to mix in rice, beans, and corn.
Place cover back on and continue cooking on low setting for 3-4 hours.
During the last hour, check the rice periodically stirring once or twice to ensure rice cooks evenly, while adding more chicken broth if mixture appears to be dry.
The cooking is done once the rice is tender; if there is excess liquid left in the slow cooker after the rice is done cooking, uncover slow cooker and cook on high setting to evaporate remaining liquid.
Using two forks, shred the chicken into bite-size pieces either in the slow cooker or on a cutting board (if you prefer to keep separate).
After breaking up the chicken, mix in the rice combination and seasoning as needed.
It's recommended to serve in bowls with your selection of toppings.