Add everything but the cream cheese, spices and cheddar cheese to the slow cooker.

Cover and cook on LOW for 6-8 hours.

Pick out the bay leaves and throw them away.

Transfer the chicken breasts to a large cutting board and shred with two forks.

Set aside.

Add a few ladles of the broth to a blender, along with the cream cheese and spices.

Cover and pulse until smooth.

Pour this mixture back into the slow cooker.

Stir in the cheese, then add back the chicken.

Serve and enjoy!