- Add Ingredients to Crockpot: Place chicken, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper in the crockpot. Pour in the chicken broth.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts, shred them using two forks, and return them to the crockpot.
- Add the Cream and Pasta: Stir in the heavy cream and add the noodles or pasta. Cover and cook for an additional 20-30 minutes on high, until the noodles are tender.
- Thicken the Soup (Optional): If you prefer a thicker consistency, mix the cornstarch with water to create a slurry and stir it into the soup. Cook for another 10 minutes until it thickens.
- Finish and Serve: Stir in the butter for extra creaminess. Taste and adjust seasoning if necessary. Garnish with extra parsley and cracked pepper, then serve hot with crusty bread or biscuits.
This creamy and comforting dish is perfect for chilly evenings or when you crave something warm and satisfying!