Place the chicken thighs in the slow cooker. Add the garlic, onion, celery, carrots, and mushrooms. Season with salt and pepper. Add the thyme, sage. Pour in the broth and water. (Use more or less water as needed. I did mine two cups at a time for soup consistency taking into account the noodle addition later.) Cook on low for 6 to 8 hours.
Using a slotted spoon, remove the chicken from the slow cooker. Break into bite sized pieces and return.
Stir in the cream cheese and peas. Stir to melt the cream cheese.
Bump the heat to high, add the noddles, cover and cook for 15 minutes longer, until noodles are cooked through.
Serve with fresh herbs on top and buttery crackers.