Begin by seasoning your chicken pieces with salt and pepper, and roasting them on a baking sheet for 10-15 minutes until browned, in a 375 degree oven.
Remove chicken pieces from baking sheet and place in slow cooker.
Add in vegetables and fresh herbs, sprinkle with salt and pepper, cover with water.
Place lid on slow cooker and cook on low for a minimum of 8 hours.
Allow to come to room temperature, then strain broth through a cheesecloth lined fine mesh sieve.
Store in the freezer for up to 6 months and in the fridge for 1-2 weeks.