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Add the chicken thighs to the bottom of your slow cooker insert. Sprinkle half the fajita seasoning over the chicken.
Pour the fire roasted tomatoes over the chicken. Add in the chopped peppers and onions. Next, add in the minced garlic and jalapeño pepper. Pour the remaining fajita seasoning and chicken broth over the top.
Cook on high for 3 hours (or low for 6 hours), then remove and shred the chicken. Add it back in along with the cream cheese.
To prevent the cream cheese from clumping up, remove some the broth and add it to a food processor, along with the cream cheese and mix until combined. Then pour the mixture backing the slow cooker and cook for another ½ hour (or 1 hour if cooking on low).
Turn the slow cooker off and add in the chopped fresh cilantro and lime juice right before serving.