Place all of the ingredients in the crock of a 5-quart slow cooker and cook on HIGH for 4 hours or on LOW for 6 hours or overnight.
Alternatively, place all of the ingredients in a heavy stock pot on the stove. Bring to a gentle boil, reduce, cover, and simmer 3 to 4 hours on low.
Strain the stock and discard the solids.
Use the stock in your recipe as needed or pour it into containers and allow it to cool.
Notes
To freeze: package the chicken stock into 2-cup containers and chill completely in the refrigerator. Remove any fat that rises to the top and discard. Freeze up to 2 months. Thaw before using.