In a 6-quart slow cooker, place the boneless skinless chicken breasts as the base. Pour in the chicken broth, then add the whole corn and cream corn without draining. Stir in salsa verde, diced tomatoes with green chilis, cumin, salt, pepper, and minced garlic, ensuring the chicken is submerged.

Cover the slow cooker with its lid and set to cook on low for 6-8 hours or high for 3-4 hours. The chicken is ready when it shreds easily with a fork.

Carefully remove the chicken breasts, let excess liquid drip off, shred into bite-sized pieces, and return to the chowder.

Add heavy cream and shredded Monterey Jack cheese to the slow cooker, stir well, cover, and cook on high for an additional 15-20 minutes until the cheese melts and is heated through.

Serve hot in bowls, garnished with cilantro, diced avocado, and lime wedges, accompanied by tortilla chips.