Back To School Chicken & Noodles

Ingredients

• 3 boneless, skinless chicken breasts, cut in chunks
• 2 cups chicken broth
• 1 can cream of chicken soup
• 1/8 tsp. thyme
• 1 1/2 cups heavy cream
• 4 oz. cream cheese, cubed
• 3 cups egg noodles, uncooked
• 1 cup defrosted frozen or fresh peas
• 1 cup sliced baby carrots

Instructions

1. Place chicken, broth, soup and thyme in a slow cooker. Stir to blend ingredients.
2. Cover and cook 2 hours on low or until chicken is mostly cooked.
3. Add cream, cream cheese, carrots, peas and pasta. Cook two more hours on high.