Instructions:
In a slow cooker, combine the diced chicken, chopped onion, minced garlic, diced red bell pepper, black beans, kidney beans, and diced tomatoes.
In a separate bowl, mix the chicken broth, chili powder, cumin, paprika, dried oregano, salt, and pepper.
Pour the broth mixture into the slow cooker and stir all the ingredients to combine.
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is tender and fully cooked.
About 30 minutes before serving, add the cubed cream cheese to the slow cooker and stir until it melts and incorporates into the chili, creating a creamy texture.
Taste the chili and adjust seasoning if needed.
Serve the Slow Cooker Cream Cheese Chicken Chili hot, garnished with fresh cilantro and shredded cheddar cheese.