The above ingredients are not an exact measurement, because you really can't go wrong. If you prefer not to add some of these things (other than the chicken itself), you will still have wholesome broth.

Place all chicken pieces into crockpot (or instant pot on slow cook - you will not be pressure cooking in this recipe) along with veggies & seasonings. Fill the crockpot leaving an inch or 2 space from the top. Cover with lid & set crockpot to low setting. Cook for 18, 24 & even up to 48 hrs (maybe even longer - that's all I've tried).

**UPDATE - I now pressure cook my chicken broth in the instant pot for 1 hr on high pressure. Simply fill the water up to the PC line in the instant pot, if pressure cooking. And then set to venting to manually release pressure.**

Ladle all of the ingredients through a strainer into a large pot to be sure small bones, etc. do not end up in the broth.

Cool in the fridge, skim fat from top, then transfer to containers for the freezer to be used as needed (IF USING JARS, MAKE SURE TO LEAVE ENOUGH SPACE in the jars, the contents will expand during freezing & the jars will break!) Or, you can pressure can your broth to store in the pantry as we did in our video. Follow USDA safety guidelines, as your manual may not be updated.