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This homemade chicken broth is super easy to make and so absolutely flavorful – you’ll never go back to store bought!
This post contains affiliate links.
Homemade chicken broth is a completely different animal than its store bought counterpart (well, I guess it is technically the same animal, but you see where I’m going here).
The flavor of homemade broth is far more intense with that much sought after umami quality to it. If you are making a soup or stew, I always recommend using homemade chicken broth.
Don’t fret, it is so easy to make! I make it right in my slow cooker. There is something to be said for anything you can make by throwing ingredients in a pot, covering it, and letting it sit for several hours while you binge on Netflix. Who has time to get off the couch when you’re in the middle of a season of the Walking Dead?
Anyways, lets get started. This recipe is super simple, with the added bonus of ending up with a whole cooked chicken!
I recommend skinning the chicken before making the broth to reduce the fat content. If you choose to leave the skin on, you will want to skim the fat off the broth after it cools in the fridge. Or not, if you really enjoy chicken fat.
*NOTE: I use a larger crock pot to maximize efficiency (fancy way of saying to make excessive amounts of food). I use this one with a timer because I tend to work long hours and like the option of setting a timer so I don’t have to come home at lunch and turn it off. It will also keep your food warm until you get home. I love this guy!
Start by chopping carrots, celery and leek into 1-2 inch pieces. Cut onion in half or in quarters. Add all ingredients to the slow cooker (add quart size) and fill with water.
Cover and cook on high for 4-6 hours. Strain through a sieve or a mesh strainer.
Store the homemade chicken broth in an air tight container in the fridge for up to 5 days, or freeze for up to 6 months. A great idea for smaller portions of the broth is to freeze it in an ice cube tray, and then store the broth cubes in a freezer bag. This way you can take out a cube or two as you need it for cooking.
After you try your amazing new broth, you’ll never want to use that store bought stuff again!
Great used in soups, stews, and for everyday cooking. Or just put it in a cup, warm it and sip on it (that’s what I did last night). Perfect for a cold winter day or combating a cold!
Did you make this recipe? Leave me a comment below and let me know what you think 🙂
Crockpot Chicken Broth
- Skin the chicken. (see notes)
- Chop the carrots and celery into 1-2 inch pieces and cut onion in half or in quarters.
- Add all ingredients to a 6 quart slow cooker.
- Cover and cook on low for 10-12 hours.
- Strain through a mesh strainer or cheesecloth.
- Store the homemade chicken broth in an air tight container in the fridge for up to 5 days, or freeze for up to 1 year.
- Make sure you use a skinned chicken as the skin will cause the broth to be greasy. How to skin a chicken.
- Reduce the amount of pepper if you prefer a less peppery flavor.
- Make this broth salt free by eliminating the salt. Salt free can be useful if you plan to use the broth for cooking.
- If you're in a hurry, you can cook it on high for 6-8 hours. However, I believe you get better results cooking it on low.
- Use a cheesecloth to strain to get the clearest results.
- Store in in a airtight container in the fridge for up to 5 days.
- Freeze the broth in individual 1 cup containers, or in ice cubes (I like this the best) so you can use small portions at a time. It will keep in the freezer for up to 1 year.