1. Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs evenly in the bottom of your slow cooker. There’s no need to cut them beforehand; they will shred easily after cooking.

2. Add the Seasonings: Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper evenly over the chicken. This ensures every piece gets a boost of flavor.

3. Pour in the Salsa: Open your jar of salsa and pour it directly over the seasoned chicken. Make sure the chicken is mostly covered by the salsa.

4. Incorporate Optional Add-ins: If you’re using black beans and corn, add them to the slow cooker now. Give everything a gentle stir to combine, ensuring the beans and corn are distributed throughout the salsa.

5. Set and Cook: Place the lid securely on your slow cooker. Cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The chicken is done when it’s fork-tender and easily shreds.

6. Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Alternatively, you can shred the chicken directly in the slow cooker using the forks.

7. Combine and Serve: Return the shredded chicken to the slow cooker and stir it back into the salsa mixture. Allow it to heat through for another 10-15 minutes on the warm setting to absorb all the delicious flavors. Serve hot with your favorite accompaniments.