Creamy Crock Pot Chicken Noodle Soup

Creamy Crock Pot Chicken Noodle Soup (no canned creamed soups in this!) 1 (32-ounce) container chicken broth 3 cups water 2½ cups chopped cooked chicken (about 12 ounces) 1½ cups sliced carrots (3 medium) 1½ cups sliced celery (3 stalks) 1½ cups sliced fresh mushrooms (4 ounces) ¼ cup chopped onion 1½ teaspoons dried thyme, crushed ¾ teaspoon garlic-pepper seasoning 3 ounces cream cheese, cut in cubes 2 cups dried egg noodles In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting. Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.