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Combine chicken, vegetables, onion, and garlic in slow cooker.
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Pour in chicken broth and heavy cream, stir to combine.
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Add softened cream cheese in small pieces.
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Season with thyme, parsley, salt, and pepper.
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Cover and cook on LOW for 4-6 hours, stirring occasionally if possible.
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About 30 minutes before serving, cook egg noodles according to package directions.
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Drain noodles and stir into slow cooker with Parmesan cheese.
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Let rest 5-10 minutes before serving.
