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In a pot or, if your slow cooker has an insert for browning, add the oil. Once shimmering, brown the ham until the sides are golden brown.
Add all the ingredients, except the Roux mixture, to the slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours.
Once the soup has cooked, add butter to a medium saucepan over medium heat and melt it. Whisk in the flour until completely combined, then gradually add the heavy cream.
Whisk the flour mixture well until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and gets thicker; stir occasionally.
Immediately add the cream-flour mixture to the slow cooker and stir to combine.
If the soup is too thick, add more WARM chicken broth or water; first, heat it in the microwave until it's hot. Taste and adjust for salt and pepper.
Cover and continue cooking the soup on low for 30 minutes or high for 15 minutes. If you add more liquid, let the soup simmer for a few minutes.
Serve with parsley, optional as a garnish.