Mexican Haystacks

8 oz cream cheese 2 C milk 1 C water 1 C sour cream 2 tsp cumin 1 med sweet onion diced 1 Tbl chicken bouillon 1/2 tsp pepper 1/2 tsp garlic salt 1 pkg Hidden Valley Ranch Dip 3-4 frozen chicken breasts 2 Can diced green chilies 1 bag frozen corn 2 cans black beans 2 cans Rotel Fresh cilantro cheese (**This makes a big serving so 1/2 the recipe if needed) Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally. Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :) Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!