Season chicken with salt and pepper. Place chicken in a large (6 to 8 quart) slow cooker. Stir in 6 cups of the chicken broth, onion, carrots, rosemary and bay leaf. Cover with lid and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred.
In a large bowl, whisk together remaining cup of chicken broth, flour and heavy cream.
Carefully pour shredded chicken and cream mixture back into slow cooker. Gently stir in egg noodles and peas. Cover with lid again and cook on low heat for an additional 30-60 minutes or until pasta is tender.
Serve immediately and enjoy!