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.