Step 1

Add the chicken, bell pepper, jalapeno, onion, green chiles, garlic, cumin, and chicken broth a 6 quart slow cooker and cover.

Step 2

Cook on high for 3 hours or low for 6 hours or until the chicken easily shreds with a fork. Shred the meat.

Step 3

Add the softened cream cheese and heavy cream to the slow cooker and stir well until the cream cheese has melted.

Step 4

Cover and cook on high for 30 minutes.

Step 5

Stir well before serving. Serve with avocado, sour cream, and cilantro, as desired.