Prep your vegetables: Slice red onion, mince garlic, chop jalapeño (remove seeds if less spice is desired), and slice bell peppers. Rinse black beans under cold water.

In the slow cooker, combine salsa, chicken broth, oregano, cumin, and cayenne pepper. Stir well to mix.

Season chicken thighs with salt and submerge in the sauce prepared in the slow cooker, ensuring they are fully covered.

Add red onion, garlic, jalapeño, bell peppers, and black beans to the slow cooker. Stir gently to incorporate.

Cover and cook on low for 5 to 8 hours until chicken is tender and cooked through.

Remove chicken and shred using two forks. Return to the slow cooker and mix with sauce and vegetables.

Serve by layering cilantro lime rice in bowls, topping with shredded chicken mixture, and adding desired toppings.