Ingredients

• 3 chicken breast halves
• 1 onion quartered
• 1 tomato quartered
• 1 cup carrots
• 2 celery stalks
• 2 cloves garlic
• 2-3 sprigs of thyme
• 3 bay leaves
• Fresh herbs like cilantro or parsley
• whole peppercorns
• kosher salt

Directions

• Place all ingredients in crockpot and fill with water.
• Cover and cook on high for 4 hours or low for 8 hours
• Throw out all the vegetables, strain the liquid and remove the chicken for other recipes (chicken salad or shredded chicken)
• Store stock in containers in the refrigerator for up to 2 days or freeze for several months.
• When the stock is chilled, remove fat from top of broth.