Preheat a medium cooking pan over medium heat. Add a little bit of oil for cooking the veggies.
Take the seeds out of all peppers and slice them thinly. Slice onion thinly as well. Add all veggies to the pan and saute until softened and golden brown. Transfer veggies to the slow cooker.
Take all the meat off chicken, discarding all bones and skin. Mince chicken meat and add it to the slow cooker.
Add cream cheese, enchilada sauce, cumin, paprika, and salt to the slow cooker as well.
Cover and cook on high for 30-45 minutes.
Stir everything together until evenly incorporated. Add Mexican cheese mix and stir well.
Cover and cook on low for about 2 hours.