Cook 1 to 1½ lbs chicken and spices in the Crock-Pot in 1 cup chicken broth for 3 hours on high or 6 hours on low.
With two forks, shred the chicken and leave it in the Crock-Pot.
Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in a skillet on the stove for approx 5 min or until onions are translucent then add to the chicken in the Crock-Pot.
Add heavy whipping cream, the rest of the chicken broth, and cream cheese to Crock-Pot. Cover with lid, and cook on high for 45 minutes.
Remove lid, and turn Crock-Pot to warm. Then, sprinkle Xanthan Gum on top and allow soup to thicken for 15-20 minutes.