Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder and cayenne pepper.
Top with diced onion, minced garlic, white beans, green chilies, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to a large mixing bowl, shred, and return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.