In a slow cooker, combine the chicken bones, skin and juices with the remaining ingredients.
Set the slow cooker to “low” and cook for 8 to 10 hours.
Turn off the slow cooker and set a strainer over a large bowl. Use tongs to transfer the bones and vegetables to the strainer.
When only small pieces remain, pour the stock through the strainer and into the bowl. If you’d like a clear stock, clean your strainer, line it with cheesecloth and strain the stock again.
Enjoy the warm broth immediately — or use it in your favorite soup recipe. Broth will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one month.