Easy Slow Cooker Chicken Broth

See how easy it is to make delicious, nutrient-rich homemade chicken broth in your slow cooker on gracefullittlehoneybee.com

See how easy it is to make delicious, nutrient-rich homemade chicken broth in your slow cooker on gracefullittlehoneybee.com

Slow Cooker Chicken Broth

  Nothing is more delicious and nourishing than homemade chicken broth. There is a reason that we eat chicken soup when we are sick. It’s because homemade broth made with bones is filled with nutrients that can help us heal faster.

  The thing that I love the most about making homemade broth is that it can be made mostly from kitchen scraps. I keep a bag in my freezer and add things like carrot peels, onion peels and chicken bones to it. Once my gallon bag is full I dump it in my slow cooker and make delicious and nourishing broth.

If making homemade broth is intimidating to you, please try this recipe. It’s easy and so delicious. This is very general recipe, but please feel free to change it to fit the flavors that you like and what you have on hand in your kitchen.

 

YouTube video

How to Make Slow Cooker Chicken Broth:

Add bag of kitchen scraps to slow cooker.

Roughly chop additional fresh vegetables and garlic. Add to slow cooker.

Fill slow cooker with water.

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Cook on low for 12-24 hrs.

Ladle or strain hot broth off into a large bowl and discard scraps.

Let cool completely in refrigerator.

Once broth has completely cooled there will be a solid layer of fat at the top. Skim this off and discard.

 

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Add salt, pepper and other desired seasonings. Use immediately or freeze for later use.

DISCLAIMER: I freeze my chicken broth in mason jars because I do not have a pressure canner. For safety reasons, chicken broth should only be processed in a pressure canner and should NEVER be processed in a water bath canner. Go here for current USDA guidelines and instructions for canning broth.

Easy Slow Cooker Chicken Broth

Vegetable scraps and chicken bones cooked in the slow cooker to make a rich broth.
Cook Time12 hours
Total Time12 hours
Course: Soup
Cuisine: American
Keyword: Slow Cooker Chicken Broth
Servings: 12
Calories: 17kcal

Equipment

Ingredients

  • 1 gallon bag of kitchen scraps chicken bones, carrot peels, onion peels, celery ends, garlic scraps, etc.
  • additional fresh vegetables as needed to fill your slow cooker
  • 3-4 cloves garlic
  • 8 cups water or enough to fill slow cooker
  • salt and pepper to taste

Instructions

  • Add bag of kitchen scraps to slow cooker.
  • Roughly chop additional fresh vegetables and garlic. Add to slow cooker.
  • Fill slow cooker with water.
  • Cook on low for 12-24 hrs.
  • Ladle or strain hot broth off into a large bowl and discard scraps.
  • Let cool completely in refrigerator.
  • Once broth has completely cooled there will be a solid layer of fat at the top. Skim this off and discard.
  • Season with salt and use immediately or freeze for later use.

Nutrition

Calories: 17kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1163mg | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg

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Easy Slow Cooker Chicken Noodle Soup recipe on gracefullittlehoneybee.comHow to get five meals from one chicken on gracefullittlehoneybee.com

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24 Comments

  1. Of all the times I have made broth, I have never made it in the slow cooker! I tend to do huge batches and freeze many quarts at a time. I need to try this next time as I am always leery of leaving my stockpot on the stove overnight simmering. With the crock pot, I wouldn't have to worry about it!
  2. Don't throw that layer of fat out. Use it, mix with flour and make roux... Good in fridge for a few days or freeze up to 8 weeks. Makes a good base for gravy or sauce.
  3. If you add 1/4 cup white vinegar to the water mixture, it will leach the nutrients out of the bones and into your broth. It's best to let it sit in the bah for half an hour before you start cooking. Also, most of the time you can get 2 full uses out of the scraps and get double the broth. The first batch is stronger and I like to use it for soups while the second batch is a little weaker, and I add it to recipes that call for just a small amount of broth, where it isn't the main focus. It still adds moisture, and great flavor, but because it doesn't have the same amount of gelatin from the bones, is has a weaker mouthfeel. I hope this helps!
  4. Why would you discard the veggies after you’ve finished cooking the broth? Make a batch of chicken soup with these nutritious food.
  5. THANK YOU, I LOVE READING YOUR RECEIPS AND ENJOY TRYING SOME OF THEM. THE FREEZING IS ESPECIALLY INTERESTING TO ME.
  6. To those who asked if the chicken broth could be stored in freezer bags, please do an internet search for "how much plastic is in the human body" and consider that younger and younger people are getting cancer. I think Missy's use of glass canning jars is very wise. Just because you can buy plastics doesn't mean they are safe. What they are is CHEAP and corporations are all about the money.

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