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

2. Layer the ingredients: Place the boneless, skinless chicken thighs at the bottom of the slow cooker. Evenly scatter the chopped onion and minced garlic over the chicken.

3. Add the liquids and seasonings: Pour in the chicken broth, diced tomatoes (undrained), and drained corn. Sprinkle the dried thyme and black pepper over the ingredients. Do not stir at this point.

4. Slow cook to perfection: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The chicken should be very tender and easily shreddable with a fork.

5. Shred the chicken: Carefully remove the cooked chicken thighs from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.

6. Add the creamy elements: Stir in the can of cream of chicken soup and the heavy cream into the slow cooker with the shredded chicken and vegetables. Stir well to combine all ingredients.

7. Heat through and serve: Continue to cook on high for an additional 15-30 minutes, or until the soup is thoroughly heated through and slightly thickened. Taste and adjust seasonings if necessary.

8. Garnish and enjoy: Ladle the warm soup into bowls. If desired, garnish with fresh chopped parsley before serving.