Spray slow cooker with non-stick cooking spray.
Place chicken in the bottom of the slow cooker.
In a large bowl, combine tomatoes, enchilada sauce, bell peppers, onion, garlic, smoked paprika, salt, cumin, and cayenne pepper; pour over chicken in slow cooker.
Cover and cook on low heat for 5-6 hours (or high heat for about 3 hours) or until chicken is fully cooked and vegetables are tender.
Remove chicken from slow cooker and shred using 2 forks. Return chicken to slow cooker.
Add cooked rice and beans and stir well. Top with shredded cheese, cover with lid, and let heat through for about 20-30 minutes.
Divide into 8 serving bowls and top with garnish of choice (sour cream, chopped tomatoes, cilantro, salsa, etc.).