Place the chicken breasts in the slow cooker.
Add the salt, pepper, cumin, oregano, chili powder, and cayenne pepper on top of the chicken.
Add in the onion, garlic, great Northern beans, green chiles, jalapeno peppers, corn, chicken broth and cilantro and stir to combine.
Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours. **Instant Pot Crockpot setting – MORE for 4 hours.
Once the time has expired, remove the chicken breasts to a large plate. Shred the chicken with two forks and return the meat to the slow cooker.
Stir in the cream cheese and heavy cream. Continue to cook on HIGH for 15-20 minutes until cream cheese has completely melted.
Prior to serving, stir well and serve.