1. Place the boneless, skinless chicken breasts in the bottom of your slow cooker. In a medium bowl, whisk together the chicken broth, fresh lime juice, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined.

2. Pour the prepared sauce mixture evenly over the chicken breasts in the slow cooker. Ensure the chicken is mostly submerged or coated.

3. Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chicken should be very tender and easily shredded with a fork.

4. Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring it into the flavorful sauce.

5. Add the rinsed and drained black beans and the corn (fresh, frozen, or canned) to the slow cooker with the shredded chicken and sauce. Stir everything together gently to combine. Allow it to heat through for an additional 15-20 minutes on the LOW setting, or until the beans and corn are warmed.

6. To serve, scoop a generous portion of cooked brown rice into individual bowls. Top the rice with the cilantro lime chicken mixture. Garnish with additional fresh cilantro and any desired optional toppings like diced avocado, salsa, or a dollop of Greek yogurt.