2 lbs. chicken back and wings
2 qts. hot water
1 tbsp. salt
1/2 tsp. pepper
3 carrots, peeled and quartered
3 stalks celery, cut in 1 inch slices
1 med. onion (1 c.), finely chopped

Put all in slow cooker, stir, cover and cook on low 7 hours (high 3 1/2 hours). Before serving, remove chicken pieces, separate meat from bone and return meat to soup.