Mkay so if someone can tell me how to take appetizing pictures of chicken carcasses and congealed stock please leave a comment. Otherwise, I’m going to ask you to please ignore the fact that this post is not going to have the most beautiful pictures. We’re dealing with bones and chicken juice today people. There is no room for pageantry. What we do have is the easiest ever way to make chicken broth right in your slow cooker.

Prior to making slow cooker chicken broth, I had never before made chicken broth (or stock. We’ll talk about the difference in a minute). At some point I became really annoyed with how much chicken broth I was buying. It’s not that it’s super expensive, but it’s a couple bucks a carton when it’s not on sale. Depending on how much you are cooking with it, that can really add up when a recipe calls for more than one carton. It’s also high in sodium even when you grab the reduced sodium versions. All of these things combined made me really interested in learning how to make my own.

Now you can definitely make chicken broth on the stove top but it requires some babysitting and that’s just not my thang. Enter the slow cooker chicken broth. Not only is this version completely customizable but it’s totally hands off once you’ve thrown everything together in the slow cooker.

If you don’t already have a slow cooker, I really recommend this Crock Pot. You can cook in it anywhere from 30 minutes to 20 hours in 30-minute increments and once the cook time is done, it automatically switches over to the warm function which is great if you aren’t going to be home the exact moment your recipe is done. It has a nice big six-qt capacity and a locking lid so you can actually take the whole thing with you for pot lucks, game days, or general food travel. The lid features a rubber gasket around the rim which keeps liquids from bubbling out and over and creating a mess on your counter. The great reviews and price point were what made me push the buy button.

slow cooker chicken broth www.pinchofnutmeg.com

Before we move on, I want to talk about the terms chicken stock and chicken broth. Many use these terms interchangeably so let’s not get obsessive here. Basically chicken stock and chicken broth differ only in the fact that broth is seasoned and stock is not. Stock relies purely on bones, meat, and vegetables for flavor. Stock can be bland but is a good base for soups and other recipes. Broth usually has some added salt, pepper, spices, or flavored liquids like wine. It can be delicious on its own on a cold winter day or when you have a cold and is of course also perfect for any recipe needs. So broth is really just seasoned stock. I’m going to stick with using the term broth for this recipe since we are seasoning it (albeit very simply) but you can use whatever term you feel comfortable with.

Today we are going to make the very simplest broth with only a few added ingredients. You should use this recipe as a stepping stone and add whatever your little heart desires. While my recipe gives you some specific ingredients to use if you are just starting out, my recommendation is to keep a gallon-size bag in your freezer where you can save up ingredients for your stock. As soon as it’s full, throw everything in the slow cooker and then put the empty bag right back into your freezer for your next batch. I recommend keeping any and all chicken bones (both cooked and uncooked) and any vegetable scraps like tops of carrots, onion, celery, fresh herbs, and even apple cores.  The other day I almost threw out a whole pile of delivery chicken wing bones before I remembered to put them in my stock bag. Everything is fair game here including salt and spices. My broth leaves those out since I’m going for basic here today but get creative! Throw in some cajun seasoning. Throw in some peppercorns.  Be sure to leave a comment telling me what your favorite ingredients are to add to your chicken broth.

slow cooker chicken broth add ins www.pinchofnutmeg.com

Ok so you’ve cooked your chicken broth in the slow cooker, drained out all the bones and vegetable bits, and now you have a bowl full of delicious broth. Now what? Now it’s either time to reduce the fat that’s cooked into the chicken broth or it’s time to store it. Let’s talk about the fat first. You can certainly use a fat separator if you have one handy. Those things are great and I love this one that drains the broth from the bottom. If you don’t have one, I recommend putting your cooled chicken broth into the fridge for a few hours. When you take it out the fat will have solidified on the top and you can easily remove it with a spoon. After that, you are ready to store.

This broth will keep in the fridge for about four days. For longer term storage, I like to divide mine up into 1-cup portions and freeze. This method will keep your chicken stock safe and fresh for about 6 months. If you have the storage room you can definitely keep the broth frozen in plastic or glass containers. I like to use plastic containers as a mold and then, once frozen, I pop them out and place the individual servings into a plastic bag for more compact storage. I also like to freeze a few tablespoon size servings in case I just need to add a tiny bit to a sauce or recipe.

slow cooker chicken broth www.pinchofnutmeg.com

So there you have it. I’m not sure I’ll ever go back to buying chicken stock. It’s just too easy and economical and more environmentally friendly than buying those cartons every other week.

Slow Cooker Chicken Broth
 
Easiest homemade chicken broth.
Author:
Serves: ~10 cups
Ingredients
  • ~2 lbs chicken bones, cooked or raw
  • Water, enough to cover
  • Salt, to taste-optional
  • 2 medium onions, quartered
  • 2 large carrots, cut into 2-inch pieces
  • 1 bay leaf
  • 1T whole peppercorns
  • Any additional add-ins or substitutions
Instructions
  1. Place all ingredients into a 6-quart or larger slow cooker and add enough water to cover fully, leaving at least an inch between water and top of slow cooker crock.
  2. Cook on low 12-24 hours.
  3. Remove bones and large solids using tongs.
  4. Strain broth with a wire strainer to remove any remaining solids.
  5. Optional-Remove fat utilizing a fat strainer, or cool, refrigerate, and skim fat once solidified.
  6. Keep in refrigerator for 3-4 days or freeze for up to 6 months.

recipe notes www.pinchofnutmeg.com

-You can use this exact same method for turkey broth using turkey bones instead of chicken. It’s great for those Thanksgiving leftovers which will be here in no time flat!

-If you have a smaller (3qt) slow cooker, you can still make this! Just use about 1lb of bones instead.

-If you end up storing this in the fridge, do not be concerned if this turns into a gelatinous goo. That is actually a great sign that you cooked all of the nutrients out of the bones! It will go right back to a nice liquid with just a touch of heat.

-I make my broth without salt, but it will be bland on its own without some seasoning. If you’re using the broth in recipes, it’s fine for the broth to be bland because it will be seasoned along with the rest of the recipe. If you’re planning on having the broth alone as a soup, you’ll most likely want to add some salt.


 

 

Disclaimer-Some of the links on this site are affiliate links. This means that if you purchase an item utilizing one of these links, I may receive a small commission from the sale. This does not increase your cost in any way and is a simple way to help offset the cost of owning and maintaining this blog. Your support is appreciated. If you have any concerns or questions about my use of affiliate links, please contact me!

slow cooker chicken broth www.pinchofnutmeg.com

14 thoughts on “Slow Cooker Chicken Broth”

    1. Hi Christine! Yes, I can be inconsistent with my ingredients as well and it really makes a difference if I add too much water for the amount of bones I have on hand and when I don’t cook it long enough. The water should only just cover everything and I try to keep it cooking as long as possible; 20 hours if I can make it! I’ve also heard that adding about a tablespoon of apple cider vinegar for each pound of bones can help the nutrients get out of the bones and the gelatine out of the joints and produce a better gel. I’ve never tried this which is why I did not add it to this recipe but I think I will next time! That amount of vinegar shouldn’t overpower the taste of chicken in your broth.

      Honestly though, I’m not judging anyone whose chicken broth doesn’t gel. Sometimes you just have to go with what you have!

  1. Well, it might be true that carcasses aren’t the prettiest things in the world to photograph, but I think you make up for it was that evocative picture of vegetables and peppercorns — perfect for a post about stock. I only make stock every now and then, as I find that decent quality stock cubes or bouillon powder usually work fine for most situatons, but every time we’ve got a roast chicken on the go I always make stock.
    That’s a brilliant tip about keeping a large bag in the freezer though. #mondayfunday
    Alison recently posted…Cauliflower and Macaroni Blue Cheese SoupMy Profile

  2. I’ve been looking for a way to make my own chicken stock, without standing over a hot stove! Using a crock pot is brilliant! No worries, your pics are great! I’m tired of buying canned chicken stock, and with the Holidays coming up, I use a ton of chicken stock! Thank you for sharing! Looking forward to seeing you next week at #omhgww! Enjoy your week!
    Christine recently posted…Happy 1 Year Blogiversay To Me and a GiveawayMy Profile

  3. Thank you for this! I know this really isn’t that hard of a recipe, but I always seem to mess up my homemade broth! I am going to follow these instructions letter by letter! It’s one of my Fall goals, to accomplish homemade chicken broth, lol. Thanks again for linking up to the Sunshine Life link up. I swear you are in my head with the recipes you share! It’s always just what I need!
    Mary, Living a Sunshine Life recently posted…How We Get This Dog to SmileMy Profile

  4. I made what I call “garbage stock” all the veg scraps destined for compost ie.. onion skins carrot peels celery stock root end etc added to big freezer bag kept in the freezer. when a couple bones start accumulating both chicken and beef plus big bag of frozen scraps then I roast up the defrosted bones and make stock. I like the beef and chicken combo. I got this idea after reading Gabrielle Hamilton PRUNE. ..just make sure veg scraps are organic. otherwise call it Toxic stock. because it’s mostly peels and scraps.

    1. This is a great idea Kathy! I actually had a couple pork rib bones the other day and I contemplated adding them to my chicken stock bag. Next time I’m definitely going to do this! Really good point about using vegetable scraps and making sure they are organic if you choose to do so. I may update my blog post notes with this point.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge