Homemade Chicken Broth From Your Crock Pot

There’s something so deeply comforting about walking into your kitchen after a long day and catching the rich, earthy aroma of homemade chicken broth simmering away. I’ve made this recipe a hundred times—probably more—and it never gets old. What started as a way to use up leftover veggies and chicken scraps has become my go-to for everything from soups to risottos to simply sipping with a sprinkle of fresh herbs. The beauty of this recipe? It practically makes itself while you’re at work or running errands. Just toss it all in the crock pot the night before, turn it on in the morning, and come home to liquid gold that’s both nourishing and delicious.

What Is Homemade Chicken Broth?

Homemade chicken broth is more than just water and bones—it’s a flavorful, nutrient-rich liquid created by slow-simmering chicken parts (like breast halves or leftover carcasses), aromatic vegetables, herbs, and spices. Unlike store-bought versions, which often contain added sodium and preservatives, this version lets the natural goodness of real ingredients shine through. When you cook it low and slow, collagen from the bones breaks down into gelatin, giving the broth body and a silky mouthfeel. It’s perfect not only as a base for soups but also for cooking grains, braising vegetables, or even drinking straight from a mug when you’re under the weather.

Why You’ll Love This Recipe

This slow cooker method is a game-changer for busy families or anyone who wants restaurant-quality stock without babysitting a pot on the stove. There’s no risk of burning or overcooking—just set it and forget it. Plus, using whatever’s hanging out in your fridge means zero food waste. I always save carrot tops, onion ends, celery leaves, and garlic skins; they add incredible depth to the final product. The result? A deeply savory, umami-packed broth that tastes like comfort in a bowl. Whether you’re meal prepping for the week or stocking your freezer for winter, this recipe delivers consistent results every time.

How to Make Homemade Chicken Broth

Quick Overview

This recipe requires minimal prep—just chop your veggies and throw everything into the slow cooker. Cooking on high takes about 4 hours; on low, around 8. Once done, strain, skim off excess fat, and store or use immediately. It’s ideal for making large batches ahead of time and freezing portions for future meals.

Ingredients

• 3 chicken breast halves
• 1 onion, quartered
• 1 tomato, quartered
• 1 cup carrots
• 2 celery stalks
• 2 cloves garlic
• 2–3 sprigs thyme
• 3 bay leaves
• Fresh herbs like cilantro or parsley (I used cilantro)
• Whole peppercorns
• Kosher salt

Step-by-Step Instructions

Place all ingredients into your crock pot and fill with enough water to cover everything completely. Cover and cook on high for 4 hours or on low for 8 hours. Once finished, remove the lid and discard all solid ingredients—don’t skip this step! Strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl or another container. If you’re using the cooked chicken, pull it apart with forks and reserve it for salads, casseroles, or additional soups. Let the broth cool slightly before refrigerating or freezing.

What to Serve It With

This broth is incredibly versatile. Sip it warm as a soothing drink, especially during cold snaps. Use it as the foundation for classic Chicken Noodle Soup, creamy Cream of Broccoli Soup, or even a light Chicken and Avocado Soup. Leftover cooked chicken from this batch pairs beautifully in wraps, grain bowls, or heartier stews. You can also freeze portions in ice cube trays for easy use in future recipes—perfect for adding flavor to rice dishes or sauces.

Top Tips for Perfecting Your Homemade Chicken Broth

First, don’t rinse the chicken before cooking—it helps retain moisture and flavor. Second, if you have access to chicken backs or wing tips, toss those in too; they’re full of collagen and add richness. Third, skim the fat once cooled—it hardens on top and makes storing easier while keeping the broth clear. Lastly, taste before salting: broth absorbs salt quickly, so start with a pinch and adjust later if needed.

Storing and Reheating Tips

Refrigerate the broth in airtight containers for up to 2 days. For longer storage, freeze in portion-sized containers or freezer bags for up to 3 months. To reheat, simply thaw overnight in the fridge and warm gently on the stove—never microwave, as it can break down the texture. Skim off any hardened fat before reheating for best results.

Frequently Asked Questions

Final Thoughts

If there’s one kitchen ritual I swear by, it’s this simple yet transformative broth. It’s not just food—it’s love made liquid, ready whenever you need warmth or healing. Whether you’re feeding a crowd or whipping up a quiet dinner for two, this recipe proves that sometimes the most ordinary act—slowly simmering bones and vegetables—can create something extraordinary. Give it a try, and let me know how it goes. Your future self (and taste buds) will thank you.

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Homemade Chicken Broth

What's better than coming home to homemade chicken stock and cleaning out your refrigerator at the same time. Simply throw all the ingredients into the slow cooker the night before, turn it on in the morning, and come home to a splendid broth.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 3 pieces chicken breast halves
• 1 whole onion quartered
• 1 whole potato quartered
• 1 cup carrots sliced
• 2 stalks celery
• 2 cloves garlic minced
• 2 sprigs thyme
• 3 leaves bay leaf
• 0.5 cup cilantro fresh
• 1 teaspoon peppercorns whole
• 1 teaspoon kosher salt

Instructions

 

Preparation Steps

• Place all ingredients into crock pot and fill with water.
• Cover and cook on high for 4 hours or low for 8 hours.
• When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.
• If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months.
• When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

Notes

This versatile broth is perfect for soups, stews, or sipping on its own. Great for meal prep!