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Place chicken thighs in the 6-8 Quart Crock Pot.
Sprinkle with dressing mix and pour chicken broth over chicken.
Cover and cook on low for 6 to 8 hours.
Remove chicken to a plate and shred with two forks.
Add cream cheese to broth in the slow cooker.
Let sit with lid on for about 10 minutes.
Use a whisk to make a liquid out of cream cheese and broth.
Add the cooked al dente pasta to the Crock Pot and shredded chicken to the Crock Pot.
Leave uncovered and stir until pasta is coated and Crock Pot alfredo sauce is at desired consistency.