Add all the ingredients except the cream cheese to a 6-quart or larger slow cooker. Stir everything together until combined. Cover and cook on low for 7 hours or on high for 3 hours.

Remove the chicken from the slow cooker and transfer it to a large plate or cutting board. Using 2 forks, shred the tender chicken. You could also just cut it into bite-size pieces. Return the chicken to the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted. Taste, then add more salt or seasonings if desired.

Cover the slow cooker and cook for 10–15 more minutes.

Serve warm topped with fresh cilantro, shredded cheese, and/or sour cream. And serve alongside cornbread or cornbread muffins. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.