Add chicken breast and salsa Verde to the bowl of a slow cooker, cover and cook on high for 1 1/2- 2 hours or on low for 2 1/2 - 3 hours. Chicken should be fork tender and temp at 165 degrees F when done.
Once cooked through, shred and return to the bowl.
For the tomato Pico:
In a large bowl combine tomatoes, jalapeño, red onion, salt, lime juice, lime zest, and cilantro. Toss to combine, set aside.
For the cilantro lime rice:
In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool. Mix in cilantro, line juice, and lime zest.
Evenly distribute the rice, shredded chicken, tomato Pico, corn, and avocados among the 5 containers. Top each bowl with a lime wedge, seal and store for the week.