Combine chicken breasts, lime juice, cilantro, corn, garlic, red onion black beans, cumin, fine sea salt, black pepper, chile powder and chicken stock in a slow cooker.
Set for 6 hours on low.
Thirty minutes before serving, remove chicken and shred. Return to slow cooker with instant rice, stir well, cover and continue to cook for 15 minutes.
Using a slotted spoon, fill flour tortillas, top with a spritz of fresh lime juice, Sriracha, salsa verde and queso fresco.
If you try this recipe, make sure to come back and let us know how you liked it.