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

Pour the undrained can of Ro-Tel and the chicken broth over the chicken. Sprinkle the taco seasoning packet, cumin, smoked paprika, and optional cayenne pepper evenly over the top.

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

Remove the chicken breasts from the slow cooker and place them in a large bowl. Use two forks to shred the chicken completely. Return the shredded chicken to the slow cooker.

Add the cubed cream cheese to the slow cooker. Stir everything together until the cream cheese is fully melted and incorporated, creating a creamy sauce coating the chicken. Taste and adjust salt or additional spices if necessary.

Stir in half of the shredded Monterey Jack cheese until melted. Serve immediately in warmed tortillas, topped with the remaining cheese and desired toppings (salsa, sour cream, avocado, etc.).