Cook 1.25 cups of bacon in a skillet over medium heat until crispy, about 8–10 minutes. Remove and drain on paper towels, then chop.

Cut 8 ounces of cream cheese into 1-inch cubes and set aside.

In a bowl, whisk together 1.5 tsp cumin, 1.5 tbsp chili powder, 1 tsp onion powder, 0.5 tsp smoked paprika, and 1 oz ranch mix.

Rinse and drain 15 ounces of black beans thoroughly.

Layer 2-3 chicken breasts in the slow cooker.

Add 11 ounces of corn, the rinsed black beans, and a 10-ounce can of tomatoes with green chilies over the chicken.

Pour in 2.5 cups of chicken broth and stir gently.

Sprinkle the chopped bacon over the mixture.

Distribute the cubed cream cheese evenly over the top.

Cover and cook on low for 6 to 8 hours.

Once cooked, shred the chicken in the slow cooker and stir to combine.

Add 1.25 cups of shredded cheddar cheese and stir until melted.

Serve hot, optionally garnished with toppings of your choice.