We had a wonderful roast chicken for dinner tonight. I always use my roast chicken carcass to make chicken stock, but I usually just put it on the stove top with some celery,carrots, onion, bay leaf, and parsley and let it simmer for an hour or a little more. I got a slow cooker for Christmas and am looking for a practical use for it. So far I've made a very awful greek chicken stew and a beef ragu that was excellent, but involved browning meat and veggies before hand and cooking on the stove top at the end to finish it. I'm hoping to make my chicken stock in the slow cooker overnight. Any advice about the best way to do this? Opinions about whether this is a good way to make chicken stock?