1. For the chicken: Season the chicken with the salt, put it in a slow cooker, and top with the salsa, black beans, corn, garlic powder, and cumin.
2. Cover and cook on high for 4 hours or on low for 8 hours. Transfer the cooked chicken to a large plate. Shred with 2 forks and return to the slow cooker. Add the cilantro.
3. For the pico de gallo: In a medium bowl, combine the tomato, scallions, cilantro, jalapeño, lime juice, and salt. Refrigerate until ready to eat.
4. To serve, place 1⁄2 cup brown rice in each of 8 serving bowls. Top with 2⁄3 cup chicken, 1⁄4 cup shredded cheese, and 1⁄4 cup shredded lettuce. Divide the pico de gallo among the bowls and serve.
Recipe by Gina Homolka of skinnytaste