1 pound boneless skinless chicken breasts (about 2 large chicken breasts) 1 (15.5 ounce) can pinto beans (drained and rinsed) 1 (15.5 ounce) can black beans (drained and rinsed) 1 can RO-TEL original (undrained) 1 (11 ounce) can of whole kernel corn (undrained) 1 medium yellow onion (diced) 1 cup chicken broth 1 Tablespoon chili powder* 1 1/2 teaspoons ground cumin 1 teaspoon fine sea salt (plus more to taste) 1/2 teaspoon ground black pepper (plus more to taste) 1 package ranch seasoning mix 8 ounces cream cheese (cubed, 1 full brick) 2 tablespoons diced fresh cilantro (for garnish) Avocado slices (optional, for garnish)

Lightly grease a 6 quart crockpot with cooking spray.
Butterfly the chicken breasts and place them on the bottom of the slow cooker.
Add the beans, RO-TEL, corn, onions, chicken broth, loose spices, ranch package, and cubed cream cheese to the slow cooker. Cover and cook on HIGH for 2 hours or on LOW for 3 - 4 hours. Chicken should read an internal temperature of 165 F on an instant read meat thermometer. Give the chili a light stir occasionally to mix the cream cheese in and to ensure that it melts all the way through.
Once the chicken is done, remove it from the slow cooker and shred it with two forks. Stir the shredded chicken back into the chili, and set the slow cooker to high heat for another 30 minutes. After it’s finished cooking, taste and adjust salt and pepper to your preference.