Add the chicken and vegetable remains to your crock pot.
Cover the contents with water filling the slow cooker to the very top.
Cook on low for 8-12 hours.
Strain contents over a bowl.
Place the strained broth into the refrigerator for 4-12 hours.
Once chilled use a spoon to scrape off the fat that has risen to the top.
Measure 2 cups of the broth into each ziplock bag.
Seal and freeze.
This should make 4 2 cup servings.