Slice the boneless skinless thighs into 1/2 inch strips.
Toss sliced chicken and all the other ingredients (minus the cream cheese) into the slow cooker.
Cook on the high setting of your slow cooker for one hour.
After one hour reduce your slow cooker to the low setting and allow the chili to cook for an additional 3-4 hours until the chicken is fully cooked and shreds easily when stirred.
Add the 6 ounces of cream cheese once the chili is fully cooked.
Stir the chili well making sure the chicken is fully shredded and the cream cheese is well incorporated.
Set the slow cooker to the warm setting until ready to serve.
Store leftovers in fridge or freezer.