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