1chicken carcassA leftover rotisserie chicken works great for this.
1teaspoonpeppercorns
2teaspoonssalt
2sprigs parsley
2sprigs thyme
1sprig rosemary
4sage leaves
8-10cupswaterenough to almost cover the chicken, don't overfill the slow cooker.
Instructions
Place the vegetables and chicken carcass in the slow cooker.
Add the salt and peppercorns.
Pour enough water in to cover or almost cover the ingredients. DO NOT overfill the slow cooker. Leave at least 2 inches from the lid.
Cook on low for 8 hours.
Cool, strain, and store in airtight containers for up to 1 week.
Notes
For Beef Bone Broth: Swap chicken bones for beef bones (roast them first for deeper flavor) and increase cooking time to 12-24 hours for maximum nutrient extraction.Vegetable-Heavy Version: Double the vegetables and add mushrooms, leeks, or fennel for a more robust vegetable presence.Without Tomatoes: Simply omit them if you prefer a cleaner chicken flavor or are avoiding nightshades.Instant Pot Version: Use the same ingredients but cook on high pressure for 2 hours, then natural release.