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In a small mixing bowl, whisk together the cream of mushroom soup, onion soup mix, chicken broth, thyme and black pepper.
Lay the chicken at the bottom of the crock pot. Top with the sliced mushrooms.
Pour the sauce over the top of the chicken and top with the mushrooms.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove the chicken from the crock pot and shred it into large pieces.
Stir together the cornstarch and cold water in a small bowl.
Stir this mixture into the crock pot and mix the chicken back into the sauce in the crock pot.
Cover and cook on low for 20-30 minutes until the sauce thickens.
Serve warm and enjoy!