Easy Slow Cooker Chicken Broth

You know those days? The ones where you’re juggling a million things, the kids are clamoring for dinner, and the thought of anything complicated feels like climbing Mount Everest? Yeah, me too. That’s exactly when my trusty slow cooker becomes my best friend, and this slow cooker chicken broth is honestly a lifesaver. It’s funny, I used to buy cartons of chicken broth all the time, thinking it was just easier. But then my grandma shared her secret, and let me tell you, making your own slow cooker chicken broth is not only incredibly simple, but the flavor? Oh my goodness, it’s worlds apart from anything you can buy in a store. Think rich, deeply savory, and with a warmth that just hugs you from the inside out. It’s like liquid gold, and the best part is, it practically makes itself while you’re off doing… well, whatever it is you do on those crazy days. Forget those watery store-bought versions; this is the real deal, and it’s going to change the way you cook.

What is slow cooker chicken broth?

So, what exactly is this magical elixir we’re talking about? Think of it as the ultimate pantry staple, brewed with minimal effort but maximum flavor. At its heart, slow cooker chicken broth is simply chicken bones, vegetables, herbs, and water, all simmered together in your slow cooker for an extended period. The magic happens because that low and slow cooking process gently extracts all the goodness – the collagen, the marrow, the aromatic compounds – from the ingredients, resulting in a deeply nourishing and incredibly flavorful liquid. It’s not just for soup; it’s a foundational flavor builder for pretty much anything you can imagine in the kitchen. It’s essentially the soul of so many dishes, made effortlessly at home.

Why you’ll love this recipe?

Honestly, there are so many reasons why I keep coming back to this slow cooker chicken broth recipe, and I just know you’re going to fall in love with it too. First off, the flavor is absolutely *unbeatable*. It’s so much richer and more complex than anything you can buy. It tastes like pure, unadulterated chicken goodness, with subtle herbal notes that just make your taste buds sing. Then there’s the sheer simplicity of it. You literally just toss everything into the slow cooker and walk away. It’s a “set it and forget it” kind of recipe, which is pure music to my ears on busy weeknights. And let’s talk about cost-efficiency. Instead of spending money on store-bought broth, you’re using up leftover chicken bones (hello, zero waste!) and a few budget-friendly veggies. It’s incredibly economical. Plus, its versatility is off the charts! Use it as a base for soups and stews, cook grains like rice or quinoa in it, deglaze pans for sauces, or even sip it on its own when you’re feeling a little under the weather. What I love most about this is that it elevates every dish it touches, and knowing you made it yourself just adds that extra special touch. It’s so much better than the broth I used to rely on for things like my creamy chicken noodle soup or those savory pan sauces.

How do I make slow cooker chicken broth?

Quick Overview

The beauty of this slow cooker chicken broth is its utter simplicity. You’ll essentially be combining chicken bones (preferably roasted for deeper flavor), aromatic vegetables like onions, carrots, and celery, a few herbs, and water in your slow cooker. Then, you’ll let it do its thing on low heat for anywhere from 8 to 24 hours. The longer it cooks, the richer the flavor and the more collagen will be extracted, giving it that wonderful, satisfying mouthfeel. It’s truly just a matter of dumping and waiting, and the result is pure liquid gold.

Ingredients

For the Base:
Here’s where you can get creative, but a good starting point is key! I always try to use bones from a whole roasted chicken, or even just backs and necks. The more cartilage and bone marrow, the better! Aim for about 2-3 pounds of chicken bones. If you don’t have roasted bones, don’t stress, raw bones work too, but roasting them first adds an incredible depth of flavor. Just toss them on a baking sheet with a little oil and roast at 400°F (200°C) for about 30 minutes until they’re nicely browned.

For the Aromatics:
This is where the fragrance comes from!
* 1 large Onion: Quartered. Don’t bother peeling it; the skins add a lovely golden color to your broth!
* 2-3 Carrots: Roughly chopped. No need to peel these either if they’re well-scrubbed.
* 2-3 Celery Stalks: Roughly chopped.
* 2-3 cloves Garlic: Lightly smashed. You can leave the skins on these too, or peel them if you prefer.
* 1 teaspoon Black Peppercorns: These add a gentle warmth without any noticeable specks in your finished broth.

For the Herbs:
Fresh herbs add a beautiful brightness.
* A few sprigs of Fresh Parsley: Stems and all are fine!
* A sprig or two of Fresh Thyme:
* 1-2 Bay Leaves: These are essential for that classic broth flavor.

The Liquid:
* Cold Water: Enough to cover everything, usually about 8-12 cups, depending on your slow cooker size.

Step-by-Step Instructions

Step 1: Gather and Prep Your Ingredients

First things first, gather all your ingredients. If you’re roasting chicken bones, do that now. Give your veggies a quick rinse and chop them roughly. Smash those garlic cloves with the side of your knife. No need for perfect cuts here; everything is just going to simmer away and break down.

Step 2: Load the Slow Cooker

This is the easiest part! Place your chicken bones into the bottom of your slow cooker. Then, toss in the quartered onion, chopped carrots, celery, smashed garlic, black peppercorns, parsley, thyme, and bay leaves. Just layer them all in!

Step 3: Add Water and Cover

Pour in enough cold water to generously cover all the ingredients. You want everything to be submerged. Don’t overfill your slow cooker; typically, you don’t want to go past the two-thirds mark.

Step 4: Set It and Forget It

Place the lid on your slow cooker. Set it to LOW heat and let it cook for at least 8 hours, but honestly, 12 to 24 hours is even better for maximum flavor extraction. I’ve left it on low for a full 24 hours before, and the resulting broth was incredibly rich and gelatinous. The longer it simmers, the more goodness gets into that liquid.

Step 5: Strain the Broth

Once your slow cooker has done its magic, carefully remove the lid. You’ll want to strain the broth. The easiest way I’ve found is to line a fine-mesh sieve with cheesecloth (if you have it – it catches the really fine bits) and place it over a large bowl or pot. Ladle the broth through the sieve, discarding the solids. Sometimes I’ll even give the solids a gentle push with the back of a spoon to get every last drop of liquid out, but be gentle if you’re using cheesecloth.

Step 6: Cool and Skim (Optional but Recommended!)

Let the strained broth cool down a bit. Once it’s warm, you’ll likely see a layer of fat rise to the top. You can skim this off with a spoon for a leaner broth, or leave it on for extra flavor and richness. I usually skim most of it off for everyday use, but sometimes I leave a little for those extra-special soups.

Step 7: Store Your Liquid Gold

Now for the best part – storing your homemade slow cooker chicken broth! You can pour it into airtight containers or jars. It will keep in the refrigerator for about 3-4 days. For longer storage, I absolutely love to freeze it. Ice cube trays are perfect for making small, pre-portioned cubes that are great for adding a flavor boost to pan sauces or quick sautés. You can also freeze it in larger containers or freezer bags for up to 6 months. You’ll notice it will become quite gelatinous when chilled, which is a sign of all that wonderful collagen!

Step 8: Enjoy the Flavors

Once cooled and stored, your delicious, homemade slow cooker chicken broth is ready to be used in all your favorite recipes! It’s ready to be the star of your next pot of soup, the secret ingredient in your gravy, or just a comforting warm drink.

What to Serve It With

This slow cooker chicken broth is more than just an ingredient; it’s a foundation for so many delicious meals! For breakfast, imagine using it to cook your oatmeal or grits for an extra layer of savory goodness. It also makes an incredibly comforting warm drink on a chilly morning, perhaps with a pinch of salt and a squeeze of lemon.

At brunch, it’s the secret to the most flavorful hollandaise sauce or a perfect poaching liquid for eggs. Think about a beautiful Benedict with a rich sauce made with your homemade broth, or delicate poached eggs atop a bed of savory grains. It also adds depth to any quiche or frittata filling.

As a dessert, this might sound unusual, but a well-clarified consommé made from this broth can be an elegant palate cleanser or a surprisingly light starter to a multi-course meal. Or, consider using it in savory pastries or as a base for a sophisticated savory panna cotta.

And, of course, for cozy snacks, this broth shines! It’s the absolute best base for any soup, from a simple chicken noodle to a hearty lentil or vegetable stew. It’s also perfect for cooking rice or other grains, making them infinitely more flavorful. My kids love to just have a mug of warm broth with a tiny bit of salt when they’re feeling peckish or a little under the weather. It’s like a warm hug in a mug. I’ve also found it’s amazing for making risottos – the creamy texture and deep flavor it imparts are just divine.

Top Tips for Perfecting Your Slow Cooker Chicken Broth

Over the years, I’ve picked up a few little tricks that I think really make a difference in getting the best possible slow cooker chicken broth. First, *always* try to use roasted bones if you can. The Maillard reaction that happens during roasting gives the broth a much deeper, richer color and a more complex, savory flavor that you just can’t get from raw bones alone. It’s a simple extra step that’s totally worth it.

When it comes to the vegetables, don’t feel like you need to be precise. Use what you have on hand! Onion, carrots, and celery are the classic mirepoix, but I’ve thrown in leek tops, parsnip ends, and even the stems from mushrooms. Just make sure they’re clean. And speaking of onions, leaving the skins on actually adds a beautiful golden hue to your broth, so don’t feel like you need to peel them perfectly. Just give them a good scrub.

For the herbs, I tend to go with parsley, thyme, and bay leaves because they’re pretty standard and offer a wonderful, subtle aroma. But don’t be afraid to experiment! A sprig of rosemary can be lovely, or a bit of sage for a different flavor profile. Just remember that dried herbs are more potent than fresh, so adjust accordingly. I learned that the hard way after making a batch that tasted overwhelmingly like thyme!

When it comes to straining, a fine-mesh sieve is your best friend. If you want an exceptionally clear broth, lining it with a few layers of cheesecloth will catch even the tiniest particles. I usually don’t go to that much trouble for everyday broth, but for a special consommé, it’s a must. After straining, let the broth cool slightly in the fridge, and you’ll notice a layer of fat solidifies on top. Skimming this off results in a leaner broth, which is great for everyday cooking. If you leave some of the fat, it adds wonderful richness and mouthfeel, which is fantastic for dishes like risotto or hearty stews.

Finally, don’t be shy about seasoning! While this recipe doesn’t call for salt during cooking, I always add a good pinch of salt and pepper after straining and tasting. You can always add more salt when you use the broth in a specific dish, but a lightly salted broth is a great starting point. And remember, the longer you cook it on low, the more concentrated and flavorful your slow cooker chicken broth will be. I’ve had batches that have gone for over 24 hours, and the resulting liquid was so thick and gelatinous, it was like jelly when chilled – pure collagen heaven!

Storing and Reheating Tips

Proper storage is key to enjoying your delicious homemade slow cooker chicken broth for as long as possible. At room temperature, it’s best to let it cool down before storing. I usually let it sit on the counter for about an hour, then transfer it to the fridge. It will keep well in an airtight container in the refrigerator for about 3 to 4 days. Make sure the container is truly airtight to prevent any airborne contaminants from affecting it.

For longer-term storage, freezing is your best bet. I absolutely adore using ice cube trays for this. Once the broth is frozen solid, pop out the cubes and transfer them to a freezer-safe bag or container. This is perfect for those times you just need a little bit of broth for a sauce or to sauté some veggies. These little cubes will last in the freezer for up to 6 months. If you need larger portions, you can freeze it in sturdy freezer bags or airtight containers. Just leave a little headspace in containers, as liquids expand when frozen. Frozen broth stored this way is also good for about 6 months.

When it comes to reheating, if your broth is frozen, you can either let the cubes thaw in the fridge overnight or pop them directly into a saucepan over low heat to melt. If you have a larger frozen container, you can microwave it in short bursts, stirring frequently, or let it thaw in the refrigerator first. Always ensure your broth is heated through thoroughly before using it in any recipe. For refrigerated broth, simply reheat it on the stovetop over medium-low heat until it’s steaming. I find that just a gentle warming is usually enough for most applications.

A little tip regarding the glaze – this recipe doesn’t have a glaze, but if you were making something like a cake or cookies, you’d typically add the glaze *after* cooling. For broth, there’s no glaze involved, so no worries there!

Frequently Asked Questions

Final Thoughts

Honestly, making your own slow cooker chicken broth might seem like a small thing, but it’s one of those kitchen wins that just makes everything taste better. It’s proof that sometimes, the simplest things yield the most incredible results. The rich, comforting flavor, the incredible ease of preparation, and the sheer value you get from using up leftovers – it all adds up to a recipe that I genuinely can’t imagine my kitchen without. It’s the unsung hero in so many of my favorite meals, and knowing I made it myself brings such satisfaction. If you’ve been relying on store-bought broth, I truly urge you to give this a try. It’s a game-changer, and I have a feeling you’ll wonder how you ever lived without it!

If you enjoy making foundational ingredients like this, you might also love my recipe for homemade vegetable stock or my easy pan sauce base. They’re all about building flavor from scratch!

I can’t wait to hear how your slow cooker chicken broth turns out! Please leave a comment below and share your experience, or if you have any of your own tips and tricks. Happy cooking, and enjoy that liquid gold!

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slow cooker chicken broth

Come home to a rich, aromatic slow cooker chicken broth that cleans out your fridge and delivers deep, savory flavor. Made with chicken breasts, fresh vegetables, and herbs, this broth is perfect for soups, stews, or sipping on its own.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 3 boneless skinless chicken breast halves
• 1 onion quartered
• 1 tomato quartered
• 1 cup carrots coarsely chopped
• 2 stalks celery coarsely chopped
• 2 cloves garlic smashed
• 2 sprigs fresh thyme
• 3 bay leaves
• 0.25 cup fresh parsley chopped, plus extra for cilantro if desired
• 15 whole peppercorns
• 1 tsp kosher salt or to taste, added after cooking

Instructions

 

Preparation Steps

• Place all ingredients into the slow cooker and add enough cold water to cover everything by about 1 inch (approximately 8 cups).
• Cover and cook on high for 4 hours or on low for 8 hours for richer flavor.
• After cooking, remove the chicken and set aside for other recipes like soups or salads. Discard the solids (vegetables, bones, herbs).
• Strain the broth through a fine-mesh strainer or cheesecloth to achieve a clear, clean liquid.
• If not using immediately, let cool slightly and store in airtight containers. Refrigerate for up to 2 days or freeze for up to 6 months.
• When chilled, any fat will rise to the top and solidify—simply skim and discard it for a leaner broth.

Notes

For a darker, richer broth, brown the chicken and vegetables briefly before adding to the slow cooker (stovetop method). Always use kosher salt at the end to adjust seasoning to your preference. Great for keto, low-carb, and gluten-free diets.