I make chicken bone broth on my stove top (electric). I use a giant 11 qt stainless stock pot with one of those pasta inserts that sits down inside. This makes removing the bones so much easier!!! I used to use my slow cooker, but dumping the hot stock to strain out the bones was a big pain AND I also have concerns about lead in the glaze (though I do still use it for other things at times).
I wait until I have 2 whole carcasses plus any other random bones - I just keep them in the freezer. I put it on in the morning, add a big glug of apple cider vinegar and some salt. Sometimes a few garlic cloves and maybe a chunk of ginger if I know it will be good with what I am using it for (usually yes!). I no longer add other veggies or anything to the stock like I used to. I made it 'plain' a few times and was surprised to find I like the clean taste better! I let it barely simmer all day and then turn it off just before bed and put a tight lid on it. I also do the same if I have to leave the house - I am just way too paranoid to leave it on if I leave because I'll worry about it the whole time.
The next morning I turn it back on and let it simmer a few more hours then turn it off and let it cool a bit. I pull out the strainer to get the large bones out, then I use a finer strainer to pour the stock into mason jars. My pot usually yields ~5 quarts when it is done. After it cools, I put some in the fridge and then freeze the rest. I'd love to can some, but I don't have a pressure canner, and we use it up pretty quickly so I wouldn't ever have more than a few jars in the freezer anyway (so not too much space).
I'm not sure if that helps much, but that is how I do it. My stock tastes great and it gels nicely. It didn't always do that when I did longer cooking in the slow cooker - I couldn't say why.