Set slow cooker on sauté.
Drizzle olive oil into slow cooker and sweat the carrots, celery, and leeks
Cook the vegetables until translucent for 7-10 minutes. Then add chicken bones or wings.
Brown the chicken bones for 5-7 minutes
Add white wine and reduce liquid until chicken and vegetables are glazed
Add parsley, thyme, bay leafs, and seasoning.
Add 12 cups of water
Set your slow cooker to simmer and your timer for 8 hours. Place the lid on the slow cooker, and forget about it.
After 8 hours, take the lid off and skim the top of the broth to get rid of any scum that has accumulated.
Strain the broth. Taste for seasoning.
You can use the broth in any recipe that you desire that calls for chicken broth. Or drink it straight.
You may refrigerate the broth for 3-5 days or freeze for 3-6 months.