Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to absorb excess grease.

Cut cream cheese into 1-inch cubes for even melting.

In a small bowl, combine cumin, chili powder, onion powder, smoked paprika, and ranch mix.

Rinse and drain black beans under cool running water.

Layer chicken breasts in the slow cooker, then add corn, rinsed black beans, and tomatoes. Pour in chicken broth.

Sprinkle the spice blend over the ingredients, then add crispy bacon on top.

Distribute cream cheese cubes over the mixture without stirring.

Cook on the LOW setting for 6 to 8 hours.

Shred the chicken after cooking and stir in shredded cheddar cheese until melted.

Ladle into bowls and add optional toppings like cheddar or sour cream.