Place chicken in slow cooker. Mix seasonings, salt and pepper in small bowl. Sprinkle chicken with seasoning mixture. Add remaining ingredients, except cream cheese; stir to mix. Cover.
Cook 8 hours on LOW or 3 to 4 hours on HIGH.
Remove chicken from slow cooker. Shred, using 2 forks. Set aside.
Transfer 1 1/2 cups chili mixture from slow cooker to blender container. Add cream cheese. Pureé until smooth. Stir into slow cooker. Return chicken to slow cooker, stirring to mix. Cover.
Cook 5 to 10 minutes on HIGH, or until heated through. Stir before serving. Serve with desired toppings, such as sliced jalapeños, chopped avocado, sour cream, tortilla strips and shredded cheese.
• For thicker chili, whisk 1 tablespoon corn starch and 2 to 3 tablespoons milk or half and half in small bowl until smooth. Stir mixture into chili and cook 5 minutes longer on HIGH.
• Substitute 1 jalapeño pepper, chopped or 2 cans chopped green chilis in place of the green bell pepper, for a spicy kick.