Slow Cooker Chicken Pot Pie Pasta

2 cups chicken breast, cooked and chopped
1 cup frozen peas and carrots
1 cup frozen corn
1 small onion, finely chopped
3 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
8 ounces egg noodles or pasta of choice
1/4 cup grated Parmesan cheese

In a large slow cooker, combine the cooked chicken, frozen peas and carrots, frozen corn, chopped onion, and minced garlic.

Pour in the chicken broth and heavy cream. Give everything a good stir to mix.

Add in the softened cream cheese, breaking it up with a spoon so it can melt evenly as it cooks.

Season with dried thyme, dried parsley, and a pinch of salt and pepper.

Set your slow cooker to low and cook for 4-6 hours, stirring occasionally to ensure nothing sticks to the bottom.

About 30 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.

Once the cooking time is up, stir in the cooked egg noodles and grated Parmesan cheese until everything is well-coated and the cheese is melted.

Taste and adjust the seasoning with more salt and pepper if needed before serving.