Slow Cooker Creamy Chicken Pasta

Ingredients

• 1-½ pound Boneless, Skinless Chicken Breasts, Cut Into Bite-sized Chunks
• 2 whole Small Yellow Onions, Sliced
• 3 cloves Garlic, Peeled And Smashed
• 1 whole Large Carrot, Sliced Into Rounds
• 2 whole Fresh Tomatoes, Diced
• ¼ teaspoons Fresh (or Dried) Thyme
• 1 Tablespoon Chopped Fresh Or Dried Parsley
• Salt And Pepper, to taste
• 2 cans (14.5 Oz. Each) Low-sodium Chicken Broth
• 1 cup Heavy Cream
• 1 bag (16 Ounce Bag) Egg Noodles, Cooked According To The Directions On The Bag
• Parsley, For Garnish

Preparation Instructions

Gather all your prepared ingredients, except for the heavy cream and noodles, and put everything into the pot of a 6-quart or larger slow cooker. Cover and cook on high setting for 3 to 4 hours, or on low setting for 6 to 7 hours. Stir in the heavy cream. Continue to cook for 5 more minutes, or until heated through.

Spoon on top of egg noodles and garnish with parsley.