In your crock pot, combine the chopped onion, minced garlic, drained black beans, sweet corn, diced tomatoes, salsa, chicken broth, olive oil, taco seasoning, salt, and black pepper. Stir until well mixed.

Gently place the boneless skinless chicken breasts into the mixture and ensure they are well coated.

Cover the crock pot and cook on low for 5 to 6 hours or on high for 3 to 4 hours until chicken is tender.

Carefully remove the chicken breasts from the crock pot and shred them into bite-sized pieces using two forks.

Return the shredded chicken to the crock pot and stir until mixed. Let it rest for an additional 5 minutes.

Spoon the salsa chicken into bowls, topping with shredded cheddar cheese and fresh cilantro.