Start by gathering your equipment: a slow cooker, a sharp knife, a cutting board, and a skillet. Prepare your ingredients by chopping carrots, celery, and onion into small, even pieces, then trimming excess fat from the chicken thighs.
Heat the skillet over medium-high heat until hot, then add the chicken thighs. Sear them for about 3-4 minutes per side until golden brown and fragrant, which adds depth to the flavor.
Transfer the browned chicken to the slow cooker. Add the diced carrots, celery, chopped onion, rinsed pearl barley, chicken broth, bay leaf, thyme, and a few grinds of black pepper.
Set your slow cooker to low and let it cook for 6 to 8 hours. During this time, the house will fill with a savory aroma as the chicken becomes fall-apart tender and the barley soaks up all the flavorful broth.
Once cooking is complete, carefully remove the chicken and shred it with two forks. Return the shredded chicken to the soup, stirring to combine and evenly distribute the tender meat.
Taste the soup and season with salt and more pepper if needed. Remove the bay leaf for a smooth, consistent broth.
Let the soup rest uncovered for about 10 minutes to allow flavors to meld and the broth to slightly thicken. Serve hot, garnished with fresh herbs if desired. Enjoy the comforting, hearty bowl that’s perfect for a cozy night.
