Slow Cooker Creamy Chicken Chili

I came across a recipe for a slow cooker chicken chili that sounded good, yet not exactly the way I would make it.  I took the basics from that recipe, added my own touches, and came up with this yummy soup recipe.  It's pretty good, and will definitely be in my soup rotation. 

Ingredients

2 cups diced or shredded cooked chicken breast

1 8oz. block cream cheese

2 cans mixed chili beans

1 can cream-style corn

1 can whole kernel corn (drained)

1 can diced "chili-ready" tomatoes

1/2 cup diced onion

4 cloves grated garlic

12 oz can chicken broth

2 Tbsp. taco seasoning (I make my own; find the recipe here.)

1 cup half and half

Put all ingredients EXCEPT half and half into a slow cooker.  Cook on high for 4 hours.  Stir together.  

Add the cup of half and half, and stir it in.  Cover and cook 30 additional minutes.

Serve with desired add-ins such as saltines, tortilla chips, shredded cheese, and/or sour cream.