Place the chicken parts and vegetables in a slow cooker and add the cold water and vinegar. Cover with the lid.
Set the timer to low for as long as your slow cooker will go, but a minimum of 18 hours.
Check periodically to skim off any foam that rises to the surface and continue cooking for 18-36 hours, resetting your slow cooker if the maximum time is less than 36 hours.
Turn off the heat and strain into a large heat-proof bowl. You may need to use a large strainer initially and re-strain it with a fine mesh sieve to remove any smaller particles. Allow to cool before refrigerating.
Refrigerate, covered.
The next day, skim off the congealed fat at the top.
Refrigerate the stock for up to 5 days or freeze for up to 3 months.
If I consume bone broth as a drink, I'll add a pinch of sea salt for flavor, but other options include ginger, green onions, hot sauce, even turmeric!