The lady I nanny for makes homemade chicken stock using the leftover bones from a whole turkey (after thanksgiving) or a rotisserie chicken. She places it in a large stock pot filled with water for several hours with vegetables, salt and pepper and herbs. Since I am at work during the week making broth in the crock-pot was really appealing. Also, I like that this recipe uses boneless, skinless chicken breasts that you can shred to use in salads, enchiladas, soups, whatever.
All you need are some boneless, skinless chicken breasts, a couple stalks of celery, a tomato (quartered), an onion (quartered), a few cloves of garlic, fresh cilantro or parsley, 3 bay leaves, a handful of baby carrots and some salt and pepper. You just dump everything in the crock-pot, fill it with water and cook it on low for 8 hours or high for 3-4 hours.
When I made it this week I used some of the broth and all of the chicken for Chicken Tortilla Soup and I froze the rest of the broth to use later.