In a skillet, heat olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for 3-4 minutes until vegetables begin to soften.
Add the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat.
Place the chicken breasts in the slow cooker. Add the sautéed vegetables, frozen corn kernels, chicken broth, and water.
Sprinkle dried thyme, dried parsley, salt, and black pepper over the ingredients in the slow cooker.
Cover and cook on low for 4 hours, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Add the egg noodles to the slow cooker. Cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
Stir the soup well before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy your slow cooker chicken corn noodle soup.