Place the chicken breasts into a slow cooker. Add the chicken bone broth, cream of chicken soup, frozen mixed vegetables, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
Cover and cook on high for 4 hours (or on low for 6-8 hours).
Once the chicken is done, carefully take out 1 cup of the liquid from the slow cooker and transfer it to a blender. Add the cottage cheese and light cream cheese. Blend until completely smooth and set aside.
Shred the chicken directly in the slow cooker using a meat masher or forks.
Pour the blended sauce into the slow cooker. Add the shredded cheddar cheese, mix well, and cook for 10 more minutes on low.
Meanwhile, bring a pot of water to a boil and cook the protein penne pasta for about 7 minutes, or 2 minutes less than the package instructions.
Drain the pasta and mix it thoroughly into the chicken pot pie mixture in the slow cooker.
Distribute the meal evenly into 12 prep containers and top with fresh parsley.
Cook it hands-free.
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