1. Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or a thin layer of oil to prevent sticking and make cleanup easier.

2. Combine Initial Ingredients: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Add the pumpkin puree, undrained diced tomatoes, chopped yellow onion, and minced garlic over the chicken.

3. Add Broth and Seasonings: Pour in the chicken broth. Sprinkle in the dried thyme, dried sage, and ground nutmeg. Season generously with salt and black pepper to taste. Give everything a gentle stir to combine the ingredients around the chicken.

4. Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The chicken should be cooked through and very tender, easily shreddable with a fork.

5. Shred the Chicken: Once the cooking time is complete and the chicken is tender, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.

6. Stir in Cream and Finish: Pour the heavy cream into the slow cooker with the shredded chicken and soup mixture. Stir well to incorporate the cream evenly. Allow the soup to heat through for another 15-20 minutes on the HIGH setting, or until it’s warmed to your desired temperature and slightly thickened. Taste and adjust seasonings if needed.

7. Serve Warm: Ladle the creamy pumpkin chicken soup into bowls. Garnish with fresh parsley or chives, if desired, and serve immediately.