2Add 4 oz of cream cheese, 4 Tbsp of cubed butter, 2 and 1/2 cups of heavy whipping cream, 1 cup of chicken broth, garlic, pepper, garlic salt, and regular salt to the Crock-Pot.
3Try and get everything under the liquid.
4Cover and let this cook for 4 to 5 hours.
5Take the cooked chicken out of the Crock-Pot, put it into a bowl, and shred it up.
6Add the shredded chicken back into the Crock-Pot.
7Add a box of noodles (1 pound) and about a cup of Parmesan.
8Cover it up and let this cook for another about 45 minutes until the noodles are tender.