In a bowl combine the cumin, smoked paprika, chili powder, onion powder, garlic powder, salt, and stir to combine the spice rub mixture.

Evenly drizzle the chicken breasts with olive oil and then pat on the spice rub evenly all over both sides of each chicken breast.

Place the chicken breasts in a large 7 to 8-quart slow cooker, add the broth, cover, and slow cook on HIGH heat for about 3 hours, or until chicken is done (165F internal temp).

Place the chicken on a cutting board and shred it using two forks. Alternatively, you can shred chicken by placing it in the bowl of a stand mixer fitted the the paddle attachment, and mixing on low speed until shredded.

Add the shredded chicken back into the slow cooker.

Add the cream cheese, fiesta ranch seasoning mix (or another flavor of dry ranch seasoning mix), salsa, corn, beans, green chiles (do not drain), stir to combine, cover with the lid, and slow cook on LOW for 2 to 3 hours, or until bubbly; OR slow cook on HIGH for 1 hour or until bubbly.

Serve immediately, as desired - either plain and as-is, over rice, in a lettuce leave like a lettuce wrap, or in tortillas. Tip - Soften tortillas by wrapping them in a kitchen towel and microwave them for about 30 seconds or just until warmed. Additionally, you can blister or brown them in a dry skillet over medium-high heat. It only takes about 30 seconds per side, at most.

Garnish with your favorite cheese, Mexican crema, sour cream, cilantro, lime juice; all optional and as desired. Fiesta chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently and on low heat.