Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Pour in the low-sodium chicken broth, ensuring the chicken is submerged for maximum flavor. Sprinkle the taco seasoning mix generously over the chicken, followed by your diced tomatoes with green chilies, canned corn, and rinsed black beans. Gently stir the mixture to combine all ingredients beautifully.

Cover the slow cooker and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours. As the cooking progresses, the chicken will become tender and easily shreddable, absorbing the rich aromas of taco flavors. Keep an eye on it, and when ready, the chicken should easily shred apart with a fork.

Once the cooking time is complete, use two forks to shred the chicken directly in the slow cooker, allowing the meat to mingle with the seasoned broth. Scoop in the cream cheese, mixing it gently with the shredded chicken until it melts into a creamy texture.

Next, introduce your uncooked small pasta by ensuring it is fully submerged in the mixture. If the mix appears thick, pour in a little extra broth to achieve the desired consistency. Cover the slow cooker once more and set it to cook on HIGH for an additional 20-30 minutes.

After the pasta has cooked, remove the lid and stir in your shredded cheddar or Mexican blend cheese. Allow the cheese to melt into the pasta and chicken mixture.

Finally, scoop generous portions of your creamy Crockpot chicken taco pasta into bowls. Adorn with fresh toppings such as diced avocado, a dollop of sour cream, sliced jalapeños, and fresh cilantro.