Slow Cooker Creamy Chicken Pasta

• 1- 1/2 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
• 1/4 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

1. 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.
2. Cover and cook on high setting for 3 to 4 hours, or on low setting for 6 to 7 hours.
3. Stir in the heavy cream.
4. Continue to cook for 5 more minutes, or until heated through.
5. Spoon on top of egg noodles and garnish with parsley.

chicken breasts, yellow onions, garlic, carrot, fresh tomatoes, thyme, parsley, salt, chicken broth, heavy cream, egg noodles, parsley

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-creamy-chicken-pasta/ (may not work)