Add 1 cup of basmati rice and 1½ cups of water to a simmering pot (or as directed for 1 cup of rice on your package). Simmer while you prepare your other ingredients. Once finished, simply place it in a container and refrigerate until your chicken is done.
Chop your peppers and onions and add to your crock pot or Instant Pot.
Add 15 oz. can of corn, diced tomatoes and kidney beans to your crock pot/ Instant Pot with your diced onions and peppers.
In 1½ cups of organic chicken broth, mix garlic powder, onion powder, chipotle chili pepper, cayenne pepper and sea salt, and pour into the crock pot/Instant Pot.
Place 2 chicken breasts on top of the vegetables and season with a little salt, pepper and garlic powder. Set the crock pot to “low” (or the Instant Pot to "Slow Cook" on "Medium") and leave to slow cook for 9 hours.
After 9 hours, remove the chicken breasts, and simply shred them on a cutting board with 2 forks.
Pour your refrigerated rice and the shredded chicken back into the crock pot/Instant Pot, give it a nice stir, turn it to “High” and simmer for another 30 minutes. Serve or refrigerate in a covered container.