In a 6 to 8-quart slow cooker add chicken, vegetables, spices and chicken broth. Cook on high for 4 hours or on low for 8 hours. Remove chicken and chop or shred. Set aside.
Add 8 ounces of cheddar or a blend of Mexican cheese, to the warm soup. Stir to melt and combine.
Whisk together flour and heavy cream until smooth and combined well. Stir into soup. Add chopped or shredded chicken to soup. Cover and cook for an additional 30 to 40 minutes.