Base: Place chicken, broth, carrots, onion, and spices in the slow cooker. Cook: Cover and cook on Low for 4 hours (or until chicken easily shreds).
Shred: Remove chicken, shred it with two forks, and return it to the pot.
Noodles: Turn slow cooker to High. Stir in the heavy cream and the dry egg noodles.
Finish: Cover and cook for 15-20 minutes until noodles are tender. Store half in an airtight container for Monday!