Place all of the ingredients into a 4 quart slow cooker (or whichever size for the amount you are making). If you don’t have a slow cooker, you can use a large stock pot or Dutch oven with a lid and cook your broth over low heat.

Cook the broth on the lowest setting for 8 hours. The liquid should not evaporate much if at all. The longer you allow it to cook, the deeper the flavors.

Allow the broth to cool before straining out the remains with a sieve and storing it into heat resistant containers. Use as desired in soups, stews, and sauces.