Add the chicken to the slow cooker. Sprinkle over the pepper, garlic powder and chili powder.
Spread over the cream of chicken soup. Add the onions, Mexicorn, and jalapeno. (DO NOT ADD RICE, CHEESE OR SOUR CREAM YET!)
Cover and cook on LOW for 6 hours, without opening the lid during the cooking time.
Towards the end of the cooking time start preparing the Farmhouse Spanish rice in a pan on the stove-top, you will need the diced tomatoes, butter and water to prepare. (If you use a different brand of Spanish rice use the ingredients listed on the box you buy)
Shred the chicken with 2 forks, add the prepared rice, sour cream and 2 cups of the shredded cheese. Stir. Add remaining cheese on top and place the lid back on.
Put the slow cooker on to HIGH and cook for an additional 20 minutes to let the flavors come together and to allow the cheese to melt.
Nutritional values are approximate. Please use your own calculations if you require a special diet. Values below are for 1/6 of the recipe.