Use thawed chicken for even cooking and best texture; add extra time if using frozen chicken., Cut softened cream cheese into cubes for even melting; stir in extra cream cheese off heat for creamier texture., Chicken thighs tend to stay juicier and more flavorful than breasts., Rinse and drain canned beans to avoid excess salt and starchiness., Avoid lifting the slow cooker lid frequently to prevent increased cooking time., Mash some beans against the side or simmer uncovered to thicken chili if desired., Add final fresh lime juice and cilantro to brighten flavors., Make it spicier by adding jalapeños, hot green chiles, and extra chili powder., Vegetarian variation: omit chicken, use vegetable broth, add extra beans, frozen corn, and diced bell peppers., Shredded rotisserie chicken can be added in last 30 minutes for shortcut., Swap cream cheese with plain Greek yogurt or sour cream to reduce dairy; add post-cooking to avoid curdling., Beans (cannellini, great northern, navy, or large beans) are interchangeable., Try toppings like sliced avocado, shredded cheese, hot sauce, or lime wedges., Leftovers keep well refrigerated for up to 2 days and freeze for 2-3 months (cream cheese texture may change when frozen)., Make-ahead by assembling in slow cooker insert and refrigerating up to 24 hours before cooking.