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Place your chicken in your 6-quart slow cooker.
Pour your soups on top.
Sprinkle your mixes on top of the soups.
Use part of your broth to rinse out the cans of soup and pour over the top of your mixes along with the remainder of your broth.
Cover your chicken with slices of pepper jack cheese. (I used 5 slices, but you can use as little or as much as you like. Adding more slices will make the cooking juices thicker and spicier. Few slices will give you a thinner cooking liquid with a less spicy flavor.)
Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring once halfway through cooking.
Take your chicken out of your crock pot, place on a plate or large cutting board, shred with two forks and stir back into cooking juices.
Stir in frozen noodles.
Cover and cook for an additional 30-45 minutes on high until noodles are cooked to desired texture.