Layer the chicken: Place the boneless, skinless chicken breasts at the bottom of your crockpot.

Add veggies: Layer the chopped bell peppers and onions on top of the chicken.

Mix in beans and tomatoes: Add the drained and rinsed black beans and the fire-roasted diced tomatoes (with juices) to the pot; mix gently to combine everything.

Season the mixture: Sprinkle chili powder, cumin, and garlic powder evenly over the mixture.

Pour the broth: Carefully pour in the chicken broth, ensuring everything is well combined. Place blocks of cream cheese on top to melt into the dish.

Cook slowly: Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken shreds easily.

Stir and serve: Before serving, stir the chili well to incorporate the melted cream cheese.