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.
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.
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.
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
- 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
- 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.