Heat olive oil over medium heat in a medium sauté pan. Add onions, celery, and garlic. Cook until garlic is aromatic, approximately 5 minutes.
Place carrots in bottom of slow cooker. Top with chicken, onions, celery, and garlic mixture.
Add zucchini, rice, chicken stock, chiles, cumin, and beans.
Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender.
Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper.
Serve with desired amount of cheese and green salsa verde on top.