Crockpot Chicken Broth

This Crockpot Chicken Broth is SUPER easy to make and so much better than any store bought broth! Plus, it's mostly hands-off as it's made right in the slow cooker.

Course Ingredient

Cuisine All Cuisines

Prep Time 10

Cook Time 6

Total Time 6 10

Servings cups

Calories 10kcal

Author Danielle Wolter

Ingredients

1 whole chicken (3-5 pounds)
1 carrot
2 celery sticks
1 onion
4 garlic cloves smashed
½ inch fresh ginger
½ teaspoon dried thyme
¼ cup fresh parsley
2 tablespoons salt
2 teaspoons black peppercorns
1 bay leaf

Instructions

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.

Notes

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.

Nutrition