5. Cook on high for 4-6 hours or low for 8 hours. All cookers are slightly different so be sure to check your times. My slow cooker, cooks this in 4.5 hours.
6. To make a broth, skim the fat from the remaining liquid and vegetables in the pan. Add a few chopped carrots, 2 celery stems, the bones from the chicken and 4 cup of water. Simmer on low for 5 hours. Discard the bones and vegetables by straining the liquid. Skim the fat from the remaining liquid. This should yield approximately 6 cups of broth. Freeze and use for soups and stews.