Dinner was a hit thanks to my son. I just had to get the recipe from him!

Instructions:

1. Combine Ingredients: In a large slow cooker, combine shredded chicken, frozen peas and carrots, frozen corn, chopped onion, minced garlic, chicken broth, heavy cream, and cream cheese.
2. Season: Season with dried thyme, dried parsley, salt, and pepper.
3. Cook: Cover and cook on low for 4-6 hours, stirring occasionally.
4. Cook Pasta: About 30 minutes before serving, cook egg noodles according to package directions. Drain and set aside.
5. Combine with Pasta: Stir cooked egg noodles and grated Parmesan cheese into the slow cooker until everything is well-coated and cheese is melted.
6. Serve: Taste and adjust seasoning if needed. Serve hot.

Enjoy this delicious and comforting slow cooker chicken pot pie pasta!