In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles; drain. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, cheddar cheese, broth, chili sauce and honey. , Cook, covered, on low 3-4 hours, until cheese is melted, stirring every 30 minutes. Serve with tortilla chips. If desired, sprinkle with green onions.