Making your own chicken stock is easy in the slow cooker. All you need are a few simple ingredients for a rich, flavorful, gelatinous stock that's great in so many recipes.
Add enough chicken bones to fill your slow cooker pan.
Cover with cold water and add apple cider vinegar and sea salt. Cook on Low for 12-24 hours. You can make one or two more batches of chicken stock with the same bones, so don't discard them.
Strain through a fine mesh strainer into a large stock pot. Refrigerate overnight and strain the fat if you’ll be canning.
You can also transfer to mason jars and refrigerate for immediate use or freeze for later.