In a small bowl, mix together the salt, black pepper, garlic powder, paprika, and onion powder and set it aside.

Spray your crockpot with a nonstick spray or oil. I use an oil sprayer on mine. A bonus to using an oil sprayer is that it also has a pour spout and way fewer chemicals than canned nonstick spray.

Lay your chicken breasts at the bottom of the crockpot; you can trim any excess fat before putting them in.

Next, pour in your bone broth, sprinkle with seasoning, drop in the block of cream cheese, the cream of chicken, and top with your frozen veggies.

Turn your slow cooker to low and let the food cook for 6-7 hours. At the three-hour mark, I did stir mine, but that isn't necessary.

Around the 5-6 hour mark, remove the chicken breasts and place them onto a plate or cutting board.

Shred the chicken breasts and then mix them back into the crockpot.

About half an hour before you are ready to serve up, boil a pot of water and cook your pasta according to the directions on the box.

Once the pasta is cooked, strain it and then mix it into the crockpot.

Next, mix in the cheese to the crockpot mixture, and turn the crockpot to the warm setting.

Allow to rest for 10 minutes and then serve