Add all ingredients to a large Crock Pot and pour filtered water on top until full.
Cook on HIGH 8 hours. Overnight works best.
Once 8 hours have passed, allow mixture to cool somewhat for straining.
Strain broth by removing large pieces first and then the smaller pieces by pouring the broth through a fine strainer or cheesecloth. Discard particles.
Allow broth to cool to room temperature. Once cool, place broth in an airtight glass container and place in fridge for up to 3 days. Alternatively, you can divide broth between several mason jars and freeze for later use.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/crock-pot-bone-broth/