crock pot chicken broth recipe
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The Best crock pot chicken broth recipe
I’ve been making this crock pot chicken broth for years, and it’s one of those simple, no-fuss recipes that just works every time. There’s something so satisfying about throwing a few ingredients into the slow cooker in the morning and coming home to a house that smells like warm, savory comfort. My kids always ask for it when they’re feeling under the weather, and honestly, I don’t blame them—it’s light but rich, packed with flavor, and way better than anything you’d buy at the store.
What I love most about this recipe is how versatile it is. You can use it as a base for soups, cook rice or quinoa in it for extra flavor, or just sip it straight from a mug when you need something soothing. Plus, it’s loaded with nutrients—collagen from the bones, minerals from the veggies, and all that good protein. It’s the kind of thing that feels like a hug in a bowl, and it’s become a staple in our house, whether we’re meal prepping for the week or just trying to use up leftover chicken. And the best part? It’s so easy, even my youngest can help toss the ingredients in.
Crock Pot Chicken Broth
4.6 from 603 votes
A rich and flavorful homemade chicken broth made effortlessly in a crock pot. Perfect for soups, stews, or sipping on its own, this broth is packed with nutrients and deep, savory taste.
Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 50 kcal
🥘Ingredients
Main Ingredients
- 2 lbs chicken bones or carcass (raw or leftover from a roasted chicken)
- 1 large onion, quartered (skin on for color)
- 2 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 a small bunch of fresh parsley)
- 1 tsp salt (adjust to taste)
Optional Add-Ins
- 1 parsnip, roughly chopped
- 1 leek, cleaned and roughly chopped
- 1-inch piece of ginger, sliced
- 1 tsp apple cider vinegar (helps extract minerals from bones)
👨🍳Directions
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1 Rinse the chicken bones or carcass under cold water to remove any blood or debris. If using raw bones, you can roast them in the oven at 400°F for 20-30 minutes to enhance flavor (optional).
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2 Place the chicken bones, onion, carrots, celery, garlic, peppercorns, bay leaves, thyme, parsley, and salt into the crock pot. Add enough cold water to cover the ingredients by about 2 inches (typically 8-10 cups).
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3 Set the crock pot to low heat and cook for 8-10 hours, or on high heat for 4-6 hours. The longer it cooks, the richer the flavor.
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4 Once the broth is done, turn off the crock pot and let it cool slightly. Use a spoon or tongs to remove the large bones and vegetables.
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5 Strain the broth through a fine-mesh strainer or cheesecloth into a large bowl or pot to remove any small particles. Discard the solids.
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6 Let the broth cool to room temperature, then refrigerate. Once chilled, skim off any fat that solidifies on the surface (optional).
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7 Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
🔧Equipment
- Crock pot (slow cooker)
- Large spoon or tongs
- Fine-mesh strainer or cheesecloth
- Large bowl or pot for straining
- Storage containers (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: 5g
📝Notes
Tips: For a clearer broth, avoid boiling it vigorously. If you prefer a stronger flavor, reduce the broth on the stovetop after straining. You can also add a splash of soy sauce or fish sauce for umami depth.
Watch Video Of How Crock Pot Chicken Broth Works
This crock pot chicken broth is one of those simple, no-fuss recipes that just works every time. It’s rich, flavorful, and perfect for soups, stews, or just sipping on its own—whether you’re feeding a crowd or meal prepping for the week. I always keep a batch on hand because it’s an easy way to add depth to any dish, and it’s a great way to stretch ingredients without sacrificing taste.
