Place the chicken breasts in the bottom of a 4 or 6-quart slow cooker.

In a small bowl, whisk together the taco seasoning mix and the chicken broth until the seasoning is mostly dissolved.

Pour the broth mixture over the chicken. Top the chicken with the undrained can of Rotel and the cubed cream cheese pieces, distributing them evenly.

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is easily shredded.

Remove the chicken from the slow cooker and shred thoroughly using two forks. Return the shredded chicken to the slow cooker liquid.

Stir well to ensure the chicken is fully coated in the creamy sauce. Taste and adjust seasoning if necessary. Serve hot over rice, lettuce cups, or inside tortillas, garnished with cilantro and extra cheese.