Step 1

Place all ingredients into a 2-quart slow cooker.

Step 2

Cook on low for 8-12+ hours. Turn off heat and let cool slightly.

Step 3

Remove large chicken bones and vegetable pieces using tongs. Place a strainer over a large bowl. Pour remaining broth through a strainer. For a clearer broth, strain a second time using cheesecloth to line your strainer. Season with optional salt to taste.

Step 4

Place broth in containers to cool completely. Cover and refrigerate for use within 3 to 4 days. Or, freeze for longer use.