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
Ingredients
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.