In a large slow cooker, place in chicken thighs (ok to use frozen). In a small bowl, mix canned tomatos, tomato sauce, and seasonings. Pour over chicken.
Put the remaining ingredients except for the half and half, cream cheese, and cheese.
Stir to combine and cook on low all day or on high for 4-5 hours.
Remove chicken to shred. While you have the chicken out to shred, place cream cheese, half and half and cheese in to the soup mixture to let it melt and get creamy.
Place shredded chicken back in the soup and let heat on high for 30 minutes while you set the table and prepare the toppings.
Enjoy! Serve with plenty of your favorite fajita toppings.