Melt butter in skillet over medium heat. Add onions and saute for 3-4 minutes. Add garlic and flour and season lightly with salt and pepper. Slowly pour in evaporated milk. Cool mixture. Stir constantly until thickened. Pour into slow cooker along with chicken broth, diced broccoli, and thyme. Cook on high for 2 1/2 hours or on low for 6 hours. Stir in heavy cream, then add cheddar and parmesan cheese.
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