Add all ingredients except the water to your slow cooker.
Fill the slow cooker with water, until the bones are fully covered.
Cook on low for 24-48 hours.
Strain the broth through a fine-mesh strainer and allow it to cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
ENJOY!
Servings 6