chicken broth crock pot recipe

Written ByEmma Smyth Updated on
chicken broth crock pot recipe
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The Best chicken broth crock pot recipe

There’s something so comforting about a pot of chicken broth simmering away in the crock pot, filling the house with that warm, savory smell. This recipe is one of my absolute favorites because it’s simple, hands-off, and makes the most flavorful broth with almost no effort. I love tossing in a few basic ingredients in the morning—chicken bones, veggies, herbs—and letting the slow cooker do all the work while I go about my day. By dinnertime, we have a rich, golden broth that’s perfect for sipping on its own, using in soups, or cooking grains like rice or quinoa. My kids always ask for this broth when they’re feeling under the weather, and honestly, I don’t blame them. It’s packed with nutrients, easy to digest, and just feels like a hug in a bowl. Plus, it’s a great way to use up leftover chicken bones and veggie scraps, so nothing goes to waste. Whether I’m making a big batch for a cozy family dinner or just whipping up some quick comfort food on a busy weeknight, this crock pot chicken broth is always a winner. It’s versatile, healthy, and best of all, it tastes like it took hours to make when really, it’s just a matter of letting the slow cooker do its thing.
Slow Cooker Homemade Chicken Broth

Slow Cooker Homemade Chicken Broth

4.9 from 1523 votes

A rich and flavorful homemade chicken broth made effortlessly in a crock pot. Perfect as a base for soups, stews, or cooking grains, this broth is packed with nutrients and depth of flavor.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 50 kcal

🥘Ingredients

Main Ingredients
  • 1 whole chicken (3-4 lbs) or 2-3 lbs chicken bones (necks, backs, wings)
  • 1 large onion, quartered (skin on for color)
  • 2 large carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 garlic cloves, smashed
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 1 tsp dried thyme or 3 sprigs fresh thyme
  • 1 tsp dried parsley or 5 sprigs fresh parsley
  • 1 tsp salt (adjust to taste)
  • 8-10 cups cold water (enough to cover ingredients)
Optional Add-Ins
  • 1 parsnip, roughly chopped
  • 1 leek (white and light green parts), cleaned and chopped
  • 1-inch piece of ginger, sliced
  • 1 tsp apple cider vinegar (helps extract minerals from bones)

👨‍🍳Directions

  1. 1 Prepare the chicken: If using a whole chicken, remove giblets and excess fat. Rinse the chicken or bones under cold water and pat dry. (No need to rinse if using pre-packaged bones.)
  2. 2 Add vegetables and aromatics: Place the onion, carrots, celery, garlic, peppercorns, bay leaves, thyme, parsley, and salt into the slow cooker.
  3. 3 Add chicken and water: Place the chicken or bones on top of the vegetables. Pour in enough cold water to cover everything by about 1 inch (8-10 cups).
  4. 4 Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. The broth is done when the chicken is falling off the bone (if using a whole chicken) and the liquid is rich and golden.
  5. 5 Strain the broth: Carefully remove the chicken and large bones with tongs. Strain the broth through a fine-mesh strainer or cheesecloth into a large bowl or pot. Discard the solids.
  6. 6 Shred the chicken (if using a whole chicken): Once cool enough to handle, shred the chicken meat and set aside for other recipes. Discard the skin and bones.
  7. 7 Cool and store: Let the broth cool to room temperature. Skim off any fat that rises to the top (or leave it for extra flavor). Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 6 months.

🔧Equipment

  • Slow cooker (6-quart or larger)
  • Large spoon or tongs
  • Fine-mesh strainer or cheesecloth
  • Large bowl or pot for straining
  • Storage containers (glass jars or airtight containers)

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 2g💛Saturated Fat: 0.5g❤️Cholesterol: 10mg🧂Sodium: 300mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 4g

📝Notes

Tips: For a clearer broth, avoid boiling on high heat. If you prefer a gelatinous broth, use more chicken bones (especially feet or necks). To reduce sodium, omit added salt and season later. The broth can be used as a base for soups, risotto, or cooking grains like rice or quinoa.

Watch Video Of How Slow Cooker Homemade Chicken Broth Works

This slow cooker chicken broth is one of those simple, no-fuss recipes that just works every time. It’s rich, flavorful, and versatile enough for weeknight dinners or big family gatherings because it’s easy to make in bulk and always comforts everyone at the table. I love keeping a batch on hand—it’s the kind of reliable staple that never disappoints, no matter the occasion.

❓ Frequently Asked Questions About Slow Cooker Chicken Broth

1. How long does it take to make chicken broth in a crock pot?

Chicken broth typically takes 8–12 hours on low or 4–6 hours on high in a crock pot. For the richest flavor, simmering on low for a full 12 hours is ideal, as it allows the bones and vegetables to release their nutrients and gelatin.

2. Do I need to add vinegar or lemon juice to the broth?

Yes! Adding 1–2 tablespoons of apple cider vinegar, white vinegar, or lemon juice helps extract minerals and collagen from the bones, resulting in a richer, more nutritious broth. It won’t make the broth taste sour if used in moderation.

3. Can I use raw chicken or do I need to roast it first?

You can use either raw or roasted chicken in your crock pot broth. Raw chicken is convenient and still yields flavorful broth, while roasting the bones and vegetables beforehand deepens the flavor and adds a caramelized richness. If using raw, simmer for the full 12 hours for best results.

4. What’s the best way to store and freeze chicken broth?

Let the broth cool slightly, then strain it into airtight containers, leaving 1–2 inches of headspace for expansion if freezing. Store in the fridge for up to 5 days or freeze for 3–6 months. For easy portioning, use ice cube trays or silicone molds before transferring to a freezer bag.

5. Can I reuse chicken bones for a second batch of broth?

It’s not recommended. Most of the nutrients, collagen, and flavor are extracted in the first simmering. However, if you want to try, add fresh aromatics (onions, carrots, celery) and simmer for a shorter time (4–6 hours). The second batch will be weaker but still usable in cooking.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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