Place all ingredients in a 6-quart slow cooker. Cover and cook on high for 12 hours.
Strain through a cheesecloth or fine mesh strainer into a large pot.
Taste the stock and, if needed, boil and reduce on the stove until desired concentration (you can boil it down until its very concentrated then add with water later when its time to use.).
Store the stock in your fridge for up to 3 days or pour into ice cube trays and freeze to store for an extended period of time. Makes roughly 3 quarts of vegetable stock.
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