Place boneless skinless chicken breasts in a slow cooker and cover with water or chicken broth and salt and pepper. Cook on high for 3 hours or low for six hours.
Shred the cooked chicken and set aside.
In a tall stockpot, melt butter then add the onions, garlic, and celery and saute on medium heat until they begin to get translucent.
Meanwhile, pop the riced cauliflower steam bags in the microwave following directions on the package.
Add the riced cauliflower and all of the spices to the veggies and saute for 7 minutes on medium heat stirring so that all of the spices and veggies get mixed in.
Add the cream cheese and stir until melted.
Add the shredded chicken, chicken broth and heavy cream then bring to a boil.
Once it comes to a boil, turn down the heat to low and simmer for 15 minutes with the lid off.
Add ⅓ cup shredded cheese