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Bring large pot of salted water to a boil over high; add pasta and cook until very al dente, about 7 minutes. Drain and rinse.
Add pasta to a 6-quart slow cooker. Stir in shredded cheese, sun dried tomatoes, evaporated milk, cream of chicken soup, milk, butter, cream cheese, tomato paste, thyme, salt, black pepper, crushed red pepper, and garlic powder until well combined.
Cover and cook until cheese is melted and gooey, about 1 hour on LOW. Stir well until cream cheese is well incorporated. Garnish with additional thyme and serve.