Slow Cooker Chicken Jalapeno Popper Chili

Oh, what a bowl of goodness this is!  I could eat tons of this!  So creamy, packed with flavor and with a little kick to it!  Awesome!  Enjoy!
-1 lb dry white beans
-4 cups chicken broth
-1 onion, finely chopped or a handful of dehydrated onion
-2 jalapeno peppers, seeded and finely diced
-3 cloves garlic, minced
-1 red, yellow or orange bell pepper, diced
-1 tsp chili powder
-1 tsp ground cumin
-1 tsp oregano
-1 tsp crushed red pepper flakes
-1 (14 oz) can petite diced tomatoes, undrained
-1 cup frozen corn
-salt and pepper, to taste
-1.5 lbs chicken thighs, skinless, boneless, cut into chunks
-8 oz cream cheese, at room temperature
-1/2 lb bacon, sliced and cooked until crisp (drained on paper towels)
Soak the beans over night.  Drain and place in slow cooker.  To them, add broth, onion, jalapenos, garlic, bell pepper, chili powder, cumin, oregano, red pepper flakes, tomatoes with juice and corn.  Season with salt and pepper.   Give a good stir, cover and cook on low for 4 hours.
Add the chicken, give it a stir and cook for 4 more hours on low.
Cut the cream cheese in pieces and add to chili.  Cover and cook on low for 10-15 minutes.  Add the bacon and stir really well, until the cream cheese is all melted.  Season with additional salt, if necessary.
Ladle into bowls and enjoy this goodness!