Place the chicken in the bottom of a large crock pot. Add the beans, corn, Rotel, Ranch dressing mix, onion, garlic, crushed red pepper, cumin. Stir together.
Add the cream cheese on top and put the lid on.
Turn the crockpot to low and cook for 6-8 hours, or until the chicken is cooked through. (Or do it on high, about 4-6 hours.)
Remove the chicken and shred with 2 forks.
Use a spoon to stir in the shredded chicken and the cream cheese (which should be melted).
Turn off the heat and stir in the chopped cilantro.
Serve with tortilla chips, lime juice, avocado, sour cream, and shredded cheddar cheese. You can also serve this as a dip with tortilla chips.
Notes
This recipe as written makes a crazy huge amount. If you half it, don't worry about using 2 1/2 cans of beans. Use 2 cans or 3. Or replace one can of beans with corn. Honestly this recipe is pretty flexible.You can totally use chicken thighs too. This time around I used 2 thighs and 2 breasts.Source: my cousin Misty!