Making homemade chicken broth is not that time consuming and is a great way to stretch your groceries budget a little farther. Use this tutorial on how to make chicken broth in a slow cooker.
Chicken broth is easy to make in a slow cooker. I buy organic free-range whole chickens because I can often find them for $1.99 a pound which is a great price for organic free-range meat. I roast the chickens and then use the meat for several meals. (Here is a great post at The Book Lady Online about stretching a whole chicken to make several meals). After I have wrung out as many meals as possible from the chicken, I freeze the carcass. When I have 2 carcasses, I make broth. Why do I wait until I have 2 carcasses? Because I have a large slow cooker, they both fit, and I can make a lot of broth at one time. If you have a smaller slow cooker, cut the recipe below in half.
How to Make Chicken Broth in a Slow Cooker
There is a printable Crock Pot Chicken Broth recipe below, but first I wanted to show you how to make the broth using food scraps.
I begin with 2 frozen chicken carcasses and whatever vegetable leaves and peelings I have frozen:
Then I add the equivalent of:
4 stalks celery, coarsely chopped
2 large carrots, coarsely chopped
1 large onion, coarsely chopped
4 cloves garlic, coarsely chopped
2 tablespoons of apple cider vinegar
I say the equivalent because I save up the carrot peeling, celery tops, and odd pieces of onion from making dinner and use those. If I don’t have any celery tops in the freezer, I cut the tops from a bunch of celery, rather than use the stalks which can be used for other dishes:
And if I don’t have any carrot peelings saved up, I just might sit over my slow cooker and peel a week’s worth of carrots over the slow cooker, rather than cut up whole carrots:
I fill the Crockpot with water. Cook on high for 2 hours. Then reduce heat and cook on low for 10 – 12 hours.
Strain the liquid. Save any bits of meat to use later in soup, but discard the bones and veggies. The nutrients have transferred to the broth, so you can toss the mushy veggies in your compost bin without feeling guilty about wasting food.
I cool the broth in the refrigerator, then I place a flour sack towel in a colander and strain the broth one more time. This produces a clearer, reduced-fat chicken broth.
Finally, I ladle the broth into jars and use a pressure canner to can the broth:
If you do not want to can your broth or do not have a pressure canner, you can freeze it in 1 and 2 cup portions. If you choose to freeze it, I recommend freezing the broth in sturdy Pyrex containers or freezer bags. Canning jars are a little too fragile for the freezer. Whatever container you use, be sure to leave plenty of room for the liquid to expand as it freezes.
Slow Cooker Chicken Broth Recipe
Ingredients:
- 2 frozen chicken carcasses
- 4 stalks celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 1 large onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 2 tablespoons of apple cider vinegar
water
Directions:
- Add 2 chicken carcasses to the slow cooker
- Then I add celery, carrots, onion, garlic, and vinegar.
- Fill the Crockpot with water. Cook on high for 2 hours.
- Reduce heat to low and cook for 10 – 12 hours.
- Strain the liquid. Save any bits of meat to use later in soup, but discard the bones and veggies.
- Cool the broth in the refrigerator, then I place a flour sack towel in a colander and strain the broth one more time.
- Ladle the broth into jars and use a pressure canner to can the broth or ladle the broth into freezer-safe containers and freeze it in 1 and 2 cups portions.
Printable Recipe for Slow Cooker Chicken Broth
Slow Cooker Chicken Broth
Ingredients
- 2 frozen chicken carcasses
- 4 stalks celery coarsely chopped
- 2 large carrots coarsely chopped
- 1 large onion coarsely chopped
- 4 cloves garlic coarsely chopped
- 2 tablespoons of apple cider vinegar
- water
Instructions
- Add 2 chicken carcasses to the slow cooker
- Then I add celery, carrots, onion, garlic, and vinegar.
- Fill the Crockpot with water. Cook on high for 2 hours.
- Reduce heat to low and cook for 10 - 12 hours.
- Strain the liquid. Save any bits of meat to use later in soup, but discard the bones and veggies.
- Cool the broth in the refrigerator, then I place a flour sack towel in a colander and strain the broth one more time.
- Ladle the broth into jars and use a pressure canner to can the broth or ladle the broth into freezer-safe containers and freeze it in 1 and 2 cups portions.
More Ways to Make Homemade Broth:
How to Make Turkey Broth in a Crock-Pot
How to Make Beef Broth in a Slow Cooker
How to Make Vegetable Broth in a Slow Cooker
A Quick and Easy Substitute for Vegetable Broth
This homemade broth recipe was originally published on November 29, 2014. It was updated on July 16, 2019.
Dorothy says
Nice idea! I've been doing my broth on my stove, so I'll have to try this.
Have you ever let it cook longer and extract MORE minerals and such from the bones? I make bone broth, following the same technique as you (except the crock pot–that a great idea) and add some apple cider vinegar to my pot with all the veggies. I also like to toss in parsley, too. I let mine cook for up to 3 days. It turns a glorious golden color and the bones become soft.
Alea Milham says
I am so glad you asked. This answer falls into things I do without thinking, but people may be interested in knowing. So when you see a post on the subject, you will know you were the inspiration. 🙂
I fill my sink or a large container with a couple of inches of water and let the carrots sit in it to loosen the dirt. then I use a soft bristled brush to gentle scrub the carrots. I also do this with other hard to wash veggies so I can leave the skin on when I cook them.
Anonymous says
Hi – can I ask, I was somewhat taken aback about the carrot peelings – seems like they are so hard to get clean since they sit in the dirt – do you feel like you're eating a little bit of dirt when you do that? Not to be gross.
Rebekah Daphne says
This is EXACTLY what I do! I love doing it in the slow cooker because then I don't have to worry about burning on the bottom. I just started saving my carrot peelings and onion ends– they were an amazing addition to the last few batches. I've never tried garlic but that sounds like a great idea.
Mara @ Kosher on a Budget says
Thank you for this very helpful post! I'm bookmarking it – can't wait to make some broth soon.
Lisa says
I always save my chicken bones and assorted vegetables and I used to make stock/broth on the stove top. That is until I tried the crock pot method. I just tried this for the first time a couple of weeks ago. I have to say it could not be any easier and if you put it on after dinner the smell permeates the whole house all night long. Best part is, the broth is done in the morning and ready for soup.
a moderate life says
Alea my love! This is a great tutorial on making clear chicken broth! I am a crock pot stock maker myself and you are reminding me it is time to make more! I think that stock is one of the most important items you can have in your kitchen and that is why I am sharing this tutorial on the hearth and soul hop highlights this week! Thanks so much for sharing on the hearth and soul hop and I look forward to next week when you will be hosting along with us! HUGS! Alex
Get Real Chris says
Hi Alea,
I'm stopping over from Real Food Wednesdays. I love to make stock in the crock pot and recently had a post about it on my blog. I love the way you peel your carrots into the crock pot.
Stacie says
I love this! The idea of using the leftovers of carrots and celery is amazing. And canning it as well! I usually just use the carcass and freeze it but I will definitely start saving the veggie odds and ends…so much less waste!
Melanie says
Thanks so much for this great tutorial! I have been wanting to try making my own broth at home & love that I could do this in the slow cooker! Thank you for sharing!
KatiePerk says
Interesting! I make my own broth, but have never done it in the slow cooker. Will try your method out for sure!
CrystalsCozyKitchen says
I love home made chicken broth! It puts the canned stuff to shame.