Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot.
Cover and cook on low 8 hours or on high for 4 hours.
Right before serving, remove chicken from crock pot and shred with two forks.
Return the chicken to the slow cooker and stir it in the liquid.
Let it cook about 15 minutes longer while you prepare your toppings.
Preheat oven to 400 degrees.
Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with shredded cheese. Roll tightly and place in a single layer on a greased baking sheet.
Bake for about 10 minutes or until tortillas are slightly browned and shredded cheese is melted.
Serve with desired toppings and sauces.