Drain and rinse beans. Place chicken, salsa and beans in slow cooker. Cook on low 3-4 hours. Be sure chicken is no longer pink and has reached a temperature of 165 degrees.
Before chicken is done, cook rice according to package directions. Once chicken is cooked, remove from slow cooker and shred. Return to pot; stir to combine.
Serve over rice. Top with a slice of chilled avocado (or if your kids prefer, on the side). Serve with kiwi slices.