Prepare the Slow Cooker:

1. Place the chicken breasts or thighs at the bottom of the slow cooker.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Pour the salsa on top, ensuring the chicken is well-covered.
4. Add the drained black beans and sweet corn, distributing them evenly.

Cook the Chicken Mixture:

1. Cover the slow cooker with its lid.
2. Cook on high for 2.5 to 3 hours or on low for 3.5 to 4 hours, until the chicken is fully cooked and tender.

Shred the Chicken and Add Cream Cheese:

1. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
2. Return the shredded chicken to the slow cooker and stir to combine with the beans, corn, and salsa.
3. Place the cream cheese on top of the mixture. Cover the slow cooker and let it sit for about 5 minutes to allow the cream cheese to soften.
4. After 5 minutes, stir the cream cheese into the chicken mixture until well combined and creamy.

Assemble the Nachos:

1. Arrange a layer of tortilla chips on a serving platter or individual plates.
2. Spoon the creamy chicken mixture over the chips, distributing it evenly.
3. Sprinkle the shredded Mexican blend cheese on top.

Melt the Cheese:

1. The heat from the chicken mixture should melt the shredded cheese. If needed, microwave the assembled nachos briefly to ensure the cheese is fully melted.

Add Toppings and Serve:

1. Garnish with your choice of optional toppings such as sour cream, pico de gallo, chopped cilantro, shredded lettuce, or sliced jalapeños.
2. Serve immediately and enjoy!