Chicken Cream Cheese Soup

1 lb chicken
1-2 Tablespoons butter
2 handfuls baby carrots, sliced
4-5 potatoes, diced small
3-4 cups chicken broth
1 cup milk
¼ cup flour
8 oz cream cheese

1. Cook chicken in crockpot until tender. Shred.
2. Put carrots and potatoes in large pot. Add 3-4 cups of broth or enough to cover vegetables. Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.