Slow Cooker Bean and Barley Stew

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8 cups low-sodium chicken or vegetable broth

1 pound mix of dried beans, such as navy and pinto, rinsed 

2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

3 stalks celery, diced 

2 carrots, diced 

2 cloves garlic, minced 

1 medium yellow onion, chopped 

1 bay leaf 

A few sprigs fresh thyme 

8 ounces dried barley 

8 ounces baby spinach 

Toasted crusty bread or baguette, for serving