Start by gathering your vegetables. Chop the yellow onions into quarters. Don’t worry about making them perfect; they’ll be strained out later. Next, slice the celery stalks into 2-inch chunks. Finally, peel and chop the carrots into large pieces.

If you’ve saved bones from roasted chicken, now is the time to bring them out. If you don’t have bones from a roasted chicken, a rotisserie chicken from the store works well too. Just shred off the meat for a meal later, and keep the bones for the broth.

Place the chopped vegetables at the bottom of the slow cooker. Then, layer the chicken bones on top. Toss in the bay leaves, salt, and apple cider vinegar. These ingredients will all work together in harmony to create the savory magic.

Pour cold water over the ingredients until just covered. It's essential to use cold water, as it allows the flavors to extract better. If you're using a larger slow cooker, aim for about 10–12 cups.

Place the lid on the slow cooker, set it to low, and let it cook for 8–10 hours. If you’re in a hurry, you can use the high setting for about 4–6 hours. But trust me, low and slow unlocks the best flavors!

Once the time is up, carefully remove the lid—the warmth and aroma will greet you like an old friend. Strain the broth through a fine mesh sieve to remove the solids. Press down on the vegetables to extract as much liquid as possible.

Allow the broth to cool slightly, then transfer it to jars for storage. Use glass containers for easy refrigeration. If you want to freeze it for later, use freezer-safe bags or containers, leaving room for expansion.