Begin by trimming the boneless chicken breast and chopping your onion, celery, and carrots into bite-sized pieces. Peel and chop the russet potatoes, and then drain the frozen peas and corn. Finally, mince the garlic.

In a 5-6 quart slow cooker, add the trimmed chicken breast along with the chopped onion, celery, carrots, and potatoes. Sprinkle in the minced garlic, salt, pepper, and dried thyme, then toss in the bay leaf. Pour the chicken broth over.

Cover the slow cooker and set it to cook on high for 4 hours.

After the cooking time has elapsed, carefully remove the bay leaf and take the chicken out of the slow cooker. Shred the chicken with two forks and return it back to the slow cooker.

In a separate bowl, whisk together the all-purpose flour and heavy cream until smooth. This creamy mixture will thicken the soup.

Stir the creamy flour mixture into the slow cooker, gently folding it into the soup. Cook on high for an additional 30-45 minutes.

Once thickened to your liking, ladle the soup into warm bowls. You can garnish with fresh herbs. Serve with crusty bread or homemade biscuits.