Start by dicing the carrots, chopping the onion, and mincing the garlic—these will form the flavor base for your soup.
In a skillet over medium heat, add a splash of oil and lightly brown the chicken thighs for about 4-5 minutes per side until they develop a golden crust and smell fragrant.
Transfer the browned chicken thighs to the slow cooker, placing them at the bottom to allow for easy shredding later.
Add the diced carrots, chopped onion, minced garlic, and rinsed pearl barley around the chicken in the slow cooker.
Pour in the chicken broth until all ingredients are just covered, then sprinkle over the thyme, salt, and pepper for seasoning.
Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and barley is chewy.
Once cooked, remove the chicken breasts or thighs, shred the meat with two forks, and return it to the soup, stirring to combine.
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Squeeze fresh lemon juice over the soup to brighten the flavors.
Let the soup rest for about 10 minutes uncovered to allow flavors to meld and the broth to thicken slightly.
Use a ladle to serve the hearty, thickened soup into bowls, ensuring each serves plenty of shredded chicken, barley, and vegetables.
Enjoy your comforting bowl of Crockpot Chicken Barley Soup, perfect for cozy evenings and leftovers that taste even better the next day.
