Heat olive oil in a skillet over medium-high heat and sear chicken thighs for 4 minutes per side until golden brown and sizzling.

Transfer the mahogany-colored, crispy seared chicken into the slow cooker.

Sauté onion, celery, and carrot in the same skillet for 5 minutes until translucent and fragrant, scraping up the flavorful fond.

Stir in minced garlic and cook for 1 minute until fragrant and pungent.

Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a nutty, pale roux.

Slowly pour in chicken broth while scraping the pan to deglaze, allowing the liquid to bubble and thicken.

Pour the vegetable-broth mixture into the slow cooker with the chicken, corn, thyme, paprika, pepper, and salt, stirring until the broth turns golden.

Cover and cook on low for 6 hours or high for 3 hours, allowing the herbs and corn to release a comforting aroma.

Remove the chicken and shred it with two forks into moist, juicy strands, then return the meat to the slow cooker.

Stir in the heavy cream until the chowder reaches a velvety, pale yellow consistency, then garnish with fresh parsley and serve.