Add 2 lbs chicken and 1 cup chicken broth to the slow cooker.
Cook on high for 4 – 5 hours or low for 6 – 8 hours. For best results cook on low
Once the chicken is cooked, shred.
Heat 1 tbsp of butter to large pot on medium-high heat.
Saute medium onion, red bell pepper, yellow bell pepper and 4 cloves of minced garlic for 8 minutes.
Mash 8 oz of cream cheese into the vegetables.
Add 2 10 oz cans of diced tomatoes, 2 1/2 cup chicken broth, 1/2 cup heavy whipping cream and 3 tbsp taco seasoning to pot.
Stir ingredients together and bring to a boil.
Reduce heat and simmer on low, uncovered for 20 minutes.
Add shredded chicken and broth from slow cooker.
Bring to a boil.
Reduce heat and simmer on low, covered for 10 minutes.
Serve with shredded cheese (optional).