Add the cream of chicken soup and chicken broth to the slow cooker, stir until smooth.
Add the tarragon, pepper, mushrooms and onions, stir.
Add the chicken breasts.
Cover the slow cooker and cook on LOW for 6 hours without opening the lid during the cooking time.
After the cooking time is up, start cooking the pasta according to the package directions to Al dente on the stove-top, do not over cook!
Shred the chicken with 2 forks.
Add sour cream and half of the cheese, stir.
Add the cooked and drained pasta and stir again.
Sprinkle over remaining cheese. Cover the slow cooker and cook for an additional 20 minutes on low.
Serve and enjoy!
Video
Notes
If you have extra picky eaters and want to omit the mushrooms and onions add an additional 1/2 cup of broth. This will replace the moisture from the mushrooms and onions.
You could always add more vegetables such as peas, corn, broccoli, bell peppers, green chiles and the like.
Any pasta can be used. Though if you use egg noodles, be extra careful not to overcook, they tend to break apart easily.