Lightly spray the inside of the crockpot with nonstick cooking spray. Place the chicken breasts in the crockpot.
In a medium mixing bowl, add cream of chicken soup, salsa, corn, black beans, water, cumin, and dried cilantro. Stir to combine. Pour the mixture over the chicken.
Cook on low for 6 hours. Take the chicken out and shred it using two forks. Place the chicken back into the crockpot. Add the shredded cheese. Stir and continue cooking until the cheese is melted (15-20 minutes).