Are you tired of spending money on store-bought chicken broth that never quite tastes homemade? I was too! When I discovered how simple it is to make chicken broth in a slow cooker, it literally changed my cooking game forever. Not only is homemade broth more flavorful and nutritious, but it’s also ridiculously easy and practically free if you’re already cooking whole chickens
Let me show you how to transform chicken bones and veggie scraps into liquid gold with practically zero effort. The best part? Your house will smell amazing all day!
Why Making Chicken Broth in a Slow Cooker is a Game-Changer
Before I dive into the how-to let’s talk about why the slow cooker method rocks
- Completely hands-off – Set it and forget it!
- Maximum flavor extraction – The low, gentle heat pulls every bit of goodness from the bones
- No risk of boiling over – Unlike stovetop methods
- Cost-saving – Uses parts you’d normally throw away
- Superior to store-bought – Fresher flavor and no preservatives
- Customizable – Adjust ingredients to your taste
- Nutrient-rich – Slow cooking releases minerals and collagen from the bones
When I started making my own broth, I was honestly shocked at how much better it made everything taste My soups, risottos, and sauces suddenly had this incredible depth that I’d never achieved before.
What You’ll Need for Slow Cooker Chicken Broth
The beauty of making chicken broth is how flexible the recipe can be. Here’s what I typically use:
Basic Ingredients:
- Leftover chicken carcass (bones, skin, cartilage – all the parts you don’t eat)
- 1-2 onions, quartered (or onion peels and scraps)
- 2-3 carrots, roughly chopped (or carrot peels)
- 2-3 celery stalks (or celery leaves and ends)
- 2-3 garlic cloves, smashed
- 2 bay leaves
- 1-2 tbsp apple cider vinegar (helps extract nutrients from bones)
- Water (enough to cover everything)
- Optional: fresh herbs like parsley, thyme, or rosemary
Equipment:
- Slow cooker (5-7 quart works great)
- Fine-mesh strainer or colander
- Cheesecloth (optional, for ultra-clear broth)
- Storage containers or freezer bags
I’ve found that I don’t need to be super precise with measurements. Some days I’ll toss in extra veggies that are about to go bad, other days I might just use what I have on hand. The broth always turns out delicious!
Step-by-Step: Making Chicken Broth in Your Slow Cooker
1. Gather Your Chicken Parts
After enjoying a roasted chicken dinner, save the carcass! This includes the bones, skin, and any bits of meat still clinging to the bones. If you’re not ready to make broth right away, you can freeze these parts in a zip-top bag until you’re ready.
Pro tip: I sometimes save 2-3 chicken carcasses in my freezer to make an extra-rich batch of broth.
2. Add Vegetables and Aromatics
Place your chicken carcass in the slow cooker and add your vegetables. The classic combo is onions, carrots, and celery (known as mirepoix), but don’t stress if you’re missing something.
Smart saving tip: Keep a bag in your freezer for vegetable scraps like onion peels, carrot tops, and celery ends. Use these instead of whole vegetables for essentially free broth!
3. Add Water and Vinegar
Pour in enough water to cover everything in your slow cooker, leaving about an inch of space at the top. Add 1-2 tablespoons of apple cider vinegar. The acid helps extract nutrients from the bones, but don’t worry – you won’t taste it in the final broth.
4. Set It and Forget It
Cover your slow cooker and set it to LOW for 8-24 hours. Yes, you read that right – you can let it go for up to 24 hours! The longer it cooks, the richer and more flavorful your broth will be.
I usually start mine after dinner and let it cook overnight and through the next day. The smell that fills your house is absolutely heavenly!
5. Strain the Broth
Once your broth has finished cooking, use a slotted spoon to remove the larger pieces. Then strain the remaining liquid through a fine-mesh strainer or a colander lined with cheesecloth.
Check the bones for any remaining meat – sometimes there’s still some good bits that can be saved for soup or a pet treat!
6. Cool and Store
Let your broth cool at room temperature for about an hour, then transfer to the refrigerator to cool completely. Once chilled, you’ll notice fat rising to the top and solidifying. You can either:
- Skim off and discard this fat
- Save it for cooking (it’s great for roasting vegetables!)
- Leave some in for flavor
Store your broth in airtight containers in the refrigerator for up to 5 days, or freeze for 3-6 months.
Freezer tip: I like to freeze broth in ice cube trays or 1-cup portions so I can thaw exactly what I need!
Tips for the BEST Slow Cooker Chicken Broth
After making countless batches, I’ve picked up some tricks:
-
Roast the bones first if you’re using raw chicken bones. This adds incredible depth of flavor. Just pop them in the oven at 400°F for 30-45 minutes before adding to the slow cooker.
-
Don’t add salt until the end. This gives you better control over the final flavor and prevents over-salting as the broth reduces.
-
If your broth turns to jelly in the fridge – CELEBRATE! This means you’ve extracted lots of collagen, which is super nutritious. It will liquify again when heated.
-
For darker broth, include onion skins (the brown papery part) in your mix.
-
Avoid certain vegetables like broccoli, cauliflower, and cabbage as they can make your broth bitter and funky-smelling.
-
If you’re short on time, 6-8 hours will still make a good broth, but 12+ hours is where the magic really happens.
Troubleshooting Your Slow Cooker Chicken Broth
Why is my broth cloudy?
Cloudiness usually happens when broth boils vigorously. Using the LOW setting on your slow cooker should prevent this. It’s perfectly safe to consume, just not as pretty!
My broth is greasy – did I do something wrong?
Nope! That’s just natural fat from the chicken. Cool your broth completely in the fridge, and the fat will harden on top for easy removal.
My broth turned to jelly when cold!
This is actually fantastic! It means your broth is full of gelatin from the bones. This adds wonderful body to soups and sauces and is very nutritious.
Can I reuse the bones for another batch?
You can try a second batch, but it will be significantly less flavorful. I sometimes do this if I’m planning to use the broth in a very heavily seasoned dish.
Creative Ways to Use Your Homemade Chicken Broth
Now that you’ve made this liquid gold, here are some of my favorite ways to use it:
- Upgrade rice or grains by cooking them in broth instead of water
- Make amazing soup – chicken noodle, of course!
- Create luscious sauces for pasta or meats
- Braise vegetables for incredible flavor
- Sip it straight as a warming, nutritious drink (especially nice when you’re feeling under the weather)
- Cook risotto to creamy perfection
- Use as a base for gravies
Final Thoughts: Why I’ll Never Go Back to Store-Bought
Since I started making chicken broth in my slow cooker, I haven’t bought a single carton from the store. The homemade version is just so much better, and it feels great knowing exactly what’s in it.
Plus, I love that I’m being frugal and reducing food waste by using parts that would’ve gone in the trash. It’s like getting free food!
FAQ: Everything Else You Might Wonder About Making Chicken Broth
How long does homemade chicken broth last?
In the refrigerator, about 4-5 days. In the freezer, 3-6 months for best quality.
Can I use a rotisserie chicken carcass?
Absolutely! This is actually one of my favorite ways to make broth. Just remove most of the meat first for other meals.
What if my slow cooker isn’t big enough?
Just scale down the ingredients to fit. Even a small batch of homemade broth is worth making!
Is bone broth the same as chicken broth?
Technically, bone broth is cooked much longer (24+ hours) to extract maximum nutrients. But the slow cooker method bridges this gap nicely!
Can I make vegetable broth using the same method?
Yes! Just skip the chicken and use only vegetables. Cook for a shorter time, about 6-8 hours.
My broth doesn’t taste very strong – what went wrong?
You might need to reduce it on the stove to concentrate the flavors, or next time, use more chicken bones or cook it longer.
How to Make Chicken Stock
Add chicken to the slow cooker along with vegetables and herbs (if using). Cover the chicken with fresh, cold water Set the timer for 4 hours on high or 8 hours on low.
My slow cooker automatically converts to the warm setting once the time has expired, so I’ll often make my chicken stock overnight if I have time to transfer it in the morning.
Still, my favorite way is to let it cook while I’m working or running errands throughout the day.
Add chicken, vegetables, and herbs (if using) to a large stockpot set over medium-low heat. Cover the chicken with fresh, cold water and keep it covered with water throughout the cooking process.
What’s the Difference Between Chicken Stock and Chicken Broth?
There is one major difference between chicken stock and chicken broth. Chicken stock is traditionally made from chicken bones, while chicken broth is from the meat. Both chicken stock and chicken broth may or may not include vegetables and herbs when made.
Chicken stock is generally thicker than chicken broth as it contains more collagen derived from the bones.