Step 1

Place the chicken breasts in the slow cooker. Add the beans, corn, Rotel, chicken broth, and seasonings. Give everything a quick stir to combine.

Step 2

Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and easy to shred.

Step 3

Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.

Step 4

Stir in the cream cheese until fully melted and combined. Allow the chili to cook for an additional 10–15 minutes on low to thicken and meld the flavors.

Step 5

Ladle the chili into bowls and top with your favorite garnishes. Serve with tortilla chips or warm cornbread on the side.