Lightly spray the crock of your slow cooker with non stick cooking spray.
To the prepared bowl add the broth, soup, and seasonings. Whisk together to combine. Add the chicken breasts to the bowl.
Add the lid to close, and cook on low for 4 hours.
Transfer the cooked chicken to a cutting board, and roughly shred. Be careful, the meat will be HOT. Set aside.
Stir the milk into the mixture, then add the pasta to the slow cooker- making sure it's all submerged. Gently stir.
Sprinkle half of the shredded cheese evenly out over top, followed by all of the shredded chicken. Sprinkle the remaining cheese on top.
Cover and cook for another hour, stirring every 15 minutes to prevent the noodles from sticking together in large clumps.
Stir everything together, adding a splash of milk if needed to achieve a creamy mixture again.
Serve topped with fresh herbs for garnish!