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In the crock pot, combine the frozen broccoli, shredded carrots, chopped celery, and diced onion.
Pour in the chicken broth and stir in a small amount of Dijon mustard.
Add the triple cheddar cheese and then pour in the heavy whipping cream.
Season with Cajun hot sauce according to your taste preference.
Place the half stick of butter on top of the mixture.
Cover the crock pot and cook on high for 1 to 1.5 hours, or until the vegetables are tender and the soup is heated through.
Serve the soup hot, and feel free to add more cheese if you want a thicker consistency.