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Add the chicken, onion, bell pepper, jalapeños (reserve some for topping), cumin, paprika, salt and black pepper to a 6-8 quart crock pot.
Cover the ingredients with the chicken broth.
Cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily.
Remove the chicken, shred and stir it back into the crock pot.
Add the cream cheese, bacon (reserve some for topping), heavy whipping cream and 1 cup of the shredded cheese into the crock pot.
Cover and cook on low until the cheese melts.
Serve warm topped with the remaining jalapeños, bacon and shredded cheese. Enjoy!