Lay chicken breasts in bottom of slow cooker. Sprinkle the salt, cumin, garlic powder, and chili powder on the chicken and rub it in, making sure the chicken is coated in the spices.
Add the salsa, black beans, and frozen corn. Give it a stir to combine everything. Cover and let cook on low heat for 6-8 hours.
Once cooked, use two forks to shred the chicken in the slow cooker. Give it a stir to combine everything together. Sprinkle cheese over it and cover with the lid. Let sit for about 5 minutes (keep it on the warm setting) so the cheese can melt.
Serve a scoop of chicken burrito filling over some rice and top with all your favorite taco toppings. The chicken mixture produces liquid as it cooks so serve with a slotted spoon.
I would highly recommend shredding your own cheese for this recipe. The pre-shredded bagged cheeses contain a powder to help it not clump together. Which results it not melting as smoothly and quickly.
Use a hot salsa if you want some heat or add some cayenne pepper along with the other spices.
Use as much or as little cheese as you want. I use closer to 1 cup of shredded cheese when I make these but use 2 cups if you want it really cheesy!