Place the chicken, tomatoes, cream cheese, Italian dressing seasoning and 2 cups of the chicken broth in the slow cooker. Cook on low for 8 hours. Shred chicken and mix to combine. Can be made the day ahead and reheated.

When ready to eat, cook the noodles in a combination of the remaining 2 cups of chicken broth and water according to package directions. Drain. Stir the cooked noodles into the Italian chicken mixture. Can be kept warm in the slow cooker until everyone gets home to eat.

Heat a large, non-stick pan over medium-high heat and add the olive oil. When hot, add the green beans and season with salt and pepper. Cook, stirring occasionally, until the green beans are browned and crispy. Use as a topping for the Creamy Italian Chicken and Noodles.