Add the chopped vegetables and herbs to your slow cooker. (I used my 6-Quart.)
Fill with water to within a half inch of the top of your slow cooker.
Cover and cook on LOW for 6 to 8 hours.
When the broth has finished cooking allow it to cool in the crock pot, then strain it through a fine mesh sieve into a pot or bowl.
Use the back of a spoon to press the veggies against the sieve to strain out all of the flavorful juices.
Store the cooled stock in mason jars, or other tightly sealed containers in the fridge for 3-5 days or in the freezer for up to 3 months.
Nutritional Estimates Per Serving (1 cup): 16 calories, 0 g fat, 4 g carbs, 0 g fiber, 0 g protein and 0 Points PlusSaving Vegetables for Broth - If you're feeling frugal, keep a big sealable bag in your freezer where you can throw vegetable odds and ends: vegetables that have wilted beyond saving, the leafy ends from celery stalks, trimmings from carrots, etc. Once the bag gets full you can use the contents to make broth.
Find this recipe online: https://simple-nourished-living.com/slow-cooker-vegetable-broth/