Add chicken breasts to the bottom of the slow cooker and top with onion wedges, garlic, chilis, bell peppers, and herbs and spices. Add in the chicken stock and give everything a good stir.
Cover and cook on low for 8 hours or high for 3-4 hours.
Once everything is cooked remove the chicken from the pot and use two forks to shred it. Put the chicken back in the slow cooker along with the softened cream cheese and heavy cream. Stir.
Cover and allow to cook on high for another 15 minutes. At this point taste and add salt and pepper as needed.
Serve with desired toppings.
Notes
Cream cheese: you need to use cream cheese softened to room temperature or slightly heated in a microwave. If you do not you will end up with clumps of cream cheese in the chili.
The nutrition facts include the corn as a garnish but if you would like to reduce the carbs you can omit it.