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In a 6-quart Crock-Pot, add in chicken thighs, white navy beans, tomatoes, corn, chicken stock, buffalo wing sauce, chili powder, paprika, ground cumin, onion powder, garlic powder, salt, and pepper. Stir well and press chicken below the liquid.
Cover and cook on high for 3–5 hours or low for 5–8 hours, just until chicken shreds easily.
Remove the chicken from the slow cooker and shred in another bowl, using two forks. Set aside.
Soften the cream cheese by microwaving for 30–45 seconds and add to the Crock-Pot. Briskly whisk until melted and smooth.
Add the shredded chicken back into the slow cooker along with the optional dill and parsley. Salt and pepper to taste.
Ladle chili into bowls. Serve bowls garnished with your favorite toppings such as Cheddar cheese, diced avocado, and fresh herbs. Chips for dipping or topping are also recommended!