Begin by positioning the boneless chicken breasts at the base of the crock pot.

Sequentially layer the black beans, corn, diced tomatoes, and finely chopped onion over the chicken.

Gently pour the cream of chicken soup and whole milk over the layered ingredients. Subsequently, sprinkle the ground paprika, taco seasoning, and ground pepper uniformly across the mixture.

Securely cover the crock pot and initiate the cooking process. If utilizing the low heat setting, allow for a duration of 6-8 hours. Conversely, if employing the high heat setting, a duration of 3-4 hours is recommended.

Upon completion of the cooking cycle, cautiously remove the chicken breasts from the crock pot. Once safely extracted, proceed to shred the chicken uniformly and reintroduce it to the crock pot mixture.

Incorporate the cooked white rice into the mixture, followed by 1 cup of the finely shredded sharp cheddar cheese. Stir diligently to ensure homogeneity.

Conclude by garnishing the dish with the remaining cheddar cheese. Replace the crock pot cover and allow a span of 3-5 minutes for the cheese to melt adequately.

The dish is now ready for serving. Any remnants should be promptly stored in an airtight container to maintain freshness.