If you haven't already, cook the bacon until crispy, then chop it into 1/2-inch pieces and set aside. Cut the cream cheese into 1-inch cubes—this helps it melt evenly throughout the chili later. Measure out all your spices (cumin, chili powder, onion powder, and smoked paprika) and the ranch mix into a small bowl. Rinse and drain the black beans. This prep work ensures everything is ready to go into the slow cooker efficiently.

Place the 3 chicken breasts in the bottom of your slow cooker. Add the corn, black beans, tomatoes with green chilies, and chicken broth on top of the chicken. Pour in the spice and ranch mix blend from Step 1, then stir everything together to distribute the seasonings evenly. Stir in the cooked bacon pieces. I like to add the bacon directly here rather than at the end because it infuses its smoky flavor throughout the entire cooking process.

Distribute the cream cheese cubes from Step 1 evenly across the top of the chili—don't stir them in yet. Cover the slow cooker and cook on LOW for 6 to 8 hours. The cream cheese will gradually melt and incorporate into the chili as it cooks, creating a rich, creamy texture without you having to do anything.

After the cooking time is complete, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a shallow bowl. Using two forks, shred the chicken into bite-sized pieces—it should pull apart very easily. Return the shredded chicken to the pot and stir gently to combine. Add the cheddar cheese and stir until it's fully melted and incorporated. I prefer sharp cheddar because it adds a tangy depth that balances the richness of the cream cheese beautifully.

Ladle the chili into bowls and serve hot. This chili is delicious on its own or topped with additional cheddar cheese, diced jalapeños, sour cream, or tortilla chips if desired.