This recipe, found at BestFoodBook was much soup-ier than I imagined. But it was still delicious! (I did adapt it a bit to tame down the spiciness.)
1 1/2 pounds chicken breasts
16 oz. jar salsa
1 can black beans, drained and rinsed
8 oz. frozen corn
1 Tablespoon chili powder
1 teaspoon cumin
2 teaspoons minced garlic
1/2 teaspoon oregano
1/4 teaspoon salt
2 cups dry rice
8 oz. shredded cheddar
Add everything except the rice and cheese to the slow cooker. Stir well and cook on low for 8 hours.
Near the end of the cooking time, cook the rice according to its directions.
Serve the chicken mixture over the rice and topped with cheese.
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.