In a large slow cooker, combine chicken, peas and carrots, corn, onion, and garlic.
Pour in the chicken broth and heavy cream. Stir to mix well.
Add the softened cream cheese in chunks so it can melt evenly as it cooks.
Season with thyme, parsley, salt, and pepper.
Cover and cook on low for 4–6 hours, stirring occasionally.
About 30 minutes before serving, cook the pasta separately according to package directions. Drain.
Stir the cooked pasta and Parmesan cheese into the slow cooker mixture until creamy and well combined.
Taste, adjust seasoning if needed, and serve hot.
Serving and Storage Tips
