Cook the bacon in a skillet over medium heat until crispy, about 8–10 minutes. Once cooled, chop the bacon into small pieces. Cut the cream cheese into 1-inch cubes and rinse and drain the black beans.

Layer the chicken breasts in the bottom of the slow cooker. Add the corn, rinsed black beans, and diced tomatoes with green chilies. Pour chicken broth over the layers.

In a small bowl, combine ranch mix, cumin, chili powder, onion powder, and smoked paprika. Sprinkle this evenly over the layers and gently stir to coat the ingredients.

Fold in the chopped bacon and top with the cubes of cream cheese without mixing in.

Cover and set the slow cooker to LOW, cooking for 6 to 8 hours until the chicken easily shreds.

Remove the chicken and shred it into bite-sized pieces, then stir back into the chili.

Finally, add shredded cheddar cheese while warm, mixing until melted. Serve hot, optionally topped with more cheese or fresh jalapeños.