Easy Slow Cooker Chicken Broth
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
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
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!
I love using my slow cooker!
Can’t you just put it in freezer bags and freeze it??
Yes, you can freeze it however you feel is best.
I put the broth in empty plastic water bottles and freeze them.
When you say chicken scraps do you include the fat in there too?
No, I remove the skin if that’s what you mean.
That’s exactly what I needed. Thank you!
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.
Thanks for the tip!
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!
Can you make this broth in an electric pressure cooker ( Instant pot )
Yes, you can make it in a pressure cooker. I have a recipe for it if you search for, “Instant Pot Chicken Broth.”
How much of the scraps should be from bones? I
am making 5 drumsticks is that enough?
Less bones will result in a less rich broth, but any amount will work. I would use more veggie scraps if you don’t have many bones.
Why would you discard the veggies after you’ve finished cooking the broth? Make a batch of chicken soup with these nutritious food.
THANK YOU, I LOVE READING YOUR RECEIPS AND ENJOY TRYING SOME OF THEM.
THE FREEZING IS ESPECIALLY INTERESTING TO ME.
Can you use frozen vegetables? I don’t have fresh veggies at the moment.
Sure, I’m sure that would work.
How much does this yield? And do you use it 1 for 1 or dilute?
That depends on how big your slow cooker is, but I normally get about 3 quarts or so I think. I use it the same way I use store-bought chicken broth.
So easy and can be used in so many recipes.
Thank you.
How can this be made on the stovetop?
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.