Lay the chicken on the bottom of the slow cooker. Cover with taco seasoning then pour salsa over the top. Pour in the beans and corn.
Cook on high for 2.5-3 hours, or low for 3.5-4 hours.
Once the chicken is cooked, shred with two forks, and then mix everything together. Lay the cream cheese on top of the chicken mixture and close the lid for 5 minutes to allow it to soften. Then mix the cream cheese into the mixture to make the nacho chicken creamy.
To assemble the nachos, place chips on a plate then spoon the crockpot nacho chicken over the top. Sprinkle with shredded cheese then add desired toppings. The cheese will melt from the heat of the nacho chicken mixture, but you can also microwave it if you are in a hurry, just do it right after adding the cheese and before adding any additional toppings.