Thaw the chicken fully in the refrigerator before preparation. Keep perishable ingredients chilled until cooking starts; do not begin with frozen chicken.

Place the drained black beans, frozen corn, undrained diced tomatoes with green chiles, chicken broth and taco seasoning in the slow cooker. Stir to combine.

Set the chicken breasts in a single layer over the mixture; spoon a little of the tomato mixture over them.

Cover and cook on LOW for an estimated 6–8 hours or HIGH for an estimated 3–4 hours. Begin checking near the lower end of the range. The thickest part of each breast must reach at least 165°F (74°C) on a food thermometer. Actual cooking time varies; do not rely on tenderness or elapsed time alone to determine doneness.

When the chicken is fully cooked, shred with two forks and return it to the cooker if removed.

Stir the cubed cream cheese into the hot chicken mixture. Cover and heat on HIGH for approximately 20–30 minutes, stirring toward the end, until the cheese has melted and the mixture is hot and evenly combined.

Stir and taste. Add salt only if needed, because taco seasoning and canned tomatoes can already contain salt.

Serve hot in warm tortillas or over cooked rice, or spoon over tortilla chips. Add optional toppings only when serving.