Place chicken in a large crock pot and pour water and salsa on top. Next add in chili powder, cumin, salt, garlic, lime juice, black beans and corn. Cook on low heat for 6-8 hours or high heat for 3-4 hours, or until chicken easily shreds.
To make the rice: In a large skillet over medium-heat, melt the butter with the rice. Add the chicken broth and the remaining ingredients. Bring to a boil and then reduce heat to low. Cover and cook for 20 minutes, or until liquid is absorbed. Add more chili powder and salt to taste. Fluff with a fork.
Add rice to the bottom of 6 bowls, then top with chicken mixture. Add favorite toppings like cheese, sliced avocado and sour cream and serve with tortilla chips.
If using fresh chicken, the cooking time should take about 3 hours on high and 4-6 hours on low. When I'm in a hurry, I'll use a microwave brown rice bag instead. They take 3 minutes to cook and are great for convenience. To meal prep: Add rice to the bottom of 4-6 meal prep containers, then add chicken mixture on top. Cover with lid and place in the fridge until ready to enjoy. You can even prepare your desired toppings ahead of time too.To freeze: Add the chicken mixture to a zip top freezer bag and label it with the date. Store in the freezer for up to 3 months. Then just pull it out when you need a quick meal! I usually let mine thaw in the fridge overnight before enjoying.