Source: dLife

A tasty chicken broth made with carrots, celery, and chunks of chicken.

Servings

1.0
1 each  small onions 2.0
2 each  fresh carrots 2.0
2 each  medium celery stalks 1.0
1 each  bay leaves 4.0
4 each  parsley sprigs 0.5
0 1/2 oz  black peppercorns 0.25
0 1/4 cup  white wine 2.0
2 lb  boneless skinless chicken breasts 4.5
4 1/2 cup  cold water

1. Add all the ingredients except for the water to a slow cooker. Add enough water to just cover the ingredients, keeping the chicken pieces and the vegetables loosely layered. Cover the slow cooker, and bring the mixture to a boil on the high setting.
2. Allow the mixture to simmer overnight or for up to 16 hours, checking occasionally and adding more water as necessary.
3. Next, remove the chicken pieces and allow them to drain on a paper towel to absorb any fat. After they cool, remove and discard the vegetables from the broth.
4. Pour the broth into a covered container and refrigerate for several hours or overnight (this allows the fat to congeal on the top of the broth). Remove this hardened fat, and discard.