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In a large slow cooker, place the chicken, diced onion, beans, corn, green chilis, seasonings, and chicken broth. Cook on high for 4-5 hours or on low for 6-7 hours or until the chicken is tender and shreds easily with a fork.
When the chicken is cooked through and tender, remove it from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir to combine.
Cut the cream cheese into 1 inch cubes and add them to the slow cooker. Stir to combine until the cream cheese melts.
Adjust the seasonings to taste, adding more salt, pepper, and cumin as needed.
Serve warm right away and store leftovers in an air-tight container in the fridge for up to 4 days.