Begin by dicing the bacon into bite-sized pieces and frying them in a skillet over medium-low heat for about 8–10 minutes, or until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess grease, and set aside.

In your slow cooker, combine chicken broth, salsa verde, and drained white beans. Add sweet corn, chopped yellow onion, and green chiles. Toss in minced garlic and diced jalapeño, mixing everything well until fully combined.

Sprinkle cumin, chili powder, oregano, and smoked paprika over the mixture, adjusting with kosher salt and black pepper to taste, stirring to combine.

Carefully add the crispy bacon bits and place chicken over the top, ensuring it's nestled well within the mixture.

Cut cream cheese into small cubes and place them on top of the chicken.

Cover the slow cooker and set it to LOW for 6–8 hours or HIGH for 4–5 hours.

After cooking, remove the chicken pieces and shred them into bite-sized pieces.

Return the shredded chicken to the slow cooker and whisk the melted cream cheese until smooth before stirring into the chili mixture.

Pour in half and half, stirring until fully combined.

Once everything is combined and heated through, ladle into bowls and serve hot, garnished with sliced jalapeños, fresh parsley, and tortilla chips.