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Pat chicken thighs dry with paper towels and season liberally with salt and pepper.
Heat the 2 TBSP oil over medium high in a dutch oven. Add chicken thighs and brown, about 3 minutes on each side.
Transfer chicken to a the slow cooker. Pour out all but 1 TBSP of the oil remaining in the dutch oven.
Reduce heat to medium and add the carrots and onions. Cook stirring occasionally, about 5 to 6 minutes.
Stir in the garlic, thyme and pepper for about 30 seconds or until garlic becomes fragrant.
Stir in the white wine, scraping up any bits from the bottom of the pan, and reduce by ½ the volume.
Pour contents into a slow cooker and set to low.
Pour in the chicken broth.
Place the lid on the slow cooker and cook the soup on low for 4 hours.
Remove the chicken thighs and shred into small pieces discarding the skin the bones. Return the chicken to the slow cooker.
Add the leek and barley cook for 1-2 more hours on low.