Spray the insert of a 6-quart slow cooker lightly with cooking spray or brush with a bit of oil.

Place the chicken breasts at the bottom of the slow cooker. Pour the chicken broth over them.

Sprinkle taco seasoning, smoked paprika, ground cumin, dried cilantro, salt, and black pepper evenly over the chicken. If using, add diced red bell pepper and jalapeño for extra flavor and texture.

Scatter the cream cheese cubes on top of the seasoned chicken — don’t stir. This will melt slowly and create a creamy sauce.

Cover and cook on LOW for about 3 – 3.5 hours, until chicken is fully cooked and shreds easily with two forks.

Uncover, remove the chicken breasts and shred them directly in the slow cooker using two forks. Return shredded chicken to the sauce.

Stir in the Greek yogurt and shredded cheddar cheese until creamy and smooth. Taste and adjust salt or seasoning if needed.

Replace the lid and let sit on LOW for 5–10 minutes to allow the cheese to melt into the sauce.

Serve hot — garnish with fresh cilantro or green onion and a squeeze of lime juice for brightness. Great over cauliflower rice, within lettuce wraps, tortillas, or with a side salad for a balanced meal.