Begin by gathering your ingredients for the Slow Cooker Chicken Pot Pie Pasta. Chop your cooked chicken into bite-sized pieces and finely dice the onion and garlic. Measure out your frozen peas, carrots, and corn, ensuring they're ready to go.

In your slow cooker, add the chopped chicken along with the frozen peas, carrots, corn, diced onion, and minced garlic. These ingredients create a colorful and nutritious base. Ensure they are well mixed.

Pour in the chicken broth and heavy cream, stirring to combine evenly with the chicken and vegetables.

Carefully add the cream cheese in small chunks, followed by dried thyme, parsley, salt, and pepper to your slow cooker. Mix everything gently.

Cover your slow cooker with its lid and set it to cook on LOW for 4-6 hours. Stir occasionally during cooking.

About 30 minutes before you're ready to serve, bring a pot of water to a boil and cook your egg noodles according to the package instructions until al dente.

Once the noodles are ready, drain them and carefully stir them into the slow cooker along with the grated Parmesan cheese.

After mixing, let the Slow Cooker Chicken Pot Pie Pasta rest with the lid on for 5-10 minutes before serving.