Prepare the Ingredients: Begin by chopping your corned beef into bite-sized pieces, ensuring they're evenly cut for consistent cooking. Measure out the sauerkraut, chicken broth, garlic powder, onion powder, Dijon mustard, and caraway seeds, setting them aside for easy access.

Combine Base Ingredients: In your slow cooker, combine the chopped corned beef, sauerkraut, chicken broth, garlic powder, onion powder, Dijon mustard, and caraway seeds. Stir everything together gently until well mixed.

Slow Cook the Base: Set your slow cooker to low and let the soup cook for about six hours, stirring occasionally.

Incorporate Cream and Cheese: About 30 minutes before you're ready to serve, stir in the heavy cream and cheddar cheese.

Adjust Seasonings: Before serving, taste and tweak the seasonings to your liking.