If freezing, dump all ingredients except for cream cheese, toppings and broth into a baggie. The day before you plan on eating the soup, thaw in the fridge overnight. Follow the instructions below.
Put everything in your crockpot, except for cream cheese and toppings. Cook on low for about 6 hours. Remove chicken breasts and add in cream cheese that has been chopped.
Shred chicken when it is cool enough to handle. Add back to the crockpot. Stir. Cook until cream cheese is melted. Stir every 5 minutes or so. This should take about 15-20 minutes or so.
Serve in bowls with your favorite toppings.