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+ servings
glass jar filled with broth

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 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 10 cups
Calories 10kcal



  • 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.


  1. Make sure you use a skinned chicken as the skin will cause the broth to be greasy. How to skin a chicken
  2. Reduce the amount of pepper if you prefer a less peppery flavor.
  3. Make this broth salt free by eliminating the salt. Salt free can be useful if you plan to use the broth for cooking.
  4. 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. 
  5. Use a cheesecloth to strain to get the clearest results.
  6. Store in in a airtight container in the fridge for up to 5 days.
  7. 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.


Serving: 0.5cups | Calories: 10kcal | Carbohydrates: 2g | Sodium: 292mg | Potassium: 45mg | Vitamin A: 1120IU | Vitamin C: 1.9mg | Calcium: 11mg | Iron: 0.3mg