Combine all the ingredients, minus the salt in a slow cooker and stir to combine.
Cover and cook on LOW heat for 3 hours. Uncover and stir to incorporate the cream cheese into the sauce. Cover and cook an additional 15 minutes.
Taste and season with more salt if needed. Enjoy warm.
Notes
*The pickled jalapenos add a nice flavor to the subtle creamed corn. You can tame the flavor by swapping in a can of green chiles or leaving them out completely.