Spray inside of 4-quart slow cooker with cooking spray. Place undrained tomatoes, beans, undrained corn, ranch mix, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with tomato mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken is tender.

Pull chicken into shreds with 2 forks. Cut cream cheese into 8 pieces; stir into chili until melted and combined. Top each serving with cilantro and avocado, if desired.

For Egg Rolls

Place two heaping table spoons of cold Creamy Chicken Chili in egg roll wrapper on the diagonal. Add a generous tablespoon of cheddar cheese.

First fold in the lower triangle of the wrapper then fold the sides over and roll sealing the egg roll with a bit of water on the tip of the opposite corner.

Place on baking sheet and brush with olive oil. Bake at 400 degrees for 8 minutes then turn over and bake for another 5 mins. Serve with your favorite salsa or sour cream!