recipe for chicken bone broth in slow cooker
The Best recipe for chicken bone broth in slow cooker
I’ve been making chicken bone broth in my slow cooker for years, and it’s one of those simple recipes that feels like magic in my kitchen. There’s something deeply satisfying about simmering bones for hours, letting the marrow and connective tissue melt into a rich, flavorful liquid that’s perfect for soups, stews, or even just sipping straight. My family loves it because it’s so versatile—whether we’re making a hearty chicken noodle soup on a chilly afternoon or using it to deglaze the pan after cooking dinner. The kids especially enjoy it because it’s comforting, and it’s one of those things that makes homemade meals feel extra special, even if we’re just feeding them a simple bowl of broth with some veggies or a soft-boiled egg.
This recipe isn’t just about convenience; it’s about the health benefits too. Chicken bone broth is packed with collagen, amino acids, and minerals that support gut health and joint strength. My husband swears by it after his back started acting up a few years ago—just a cup in the morning makes him feel better. And honestly, it’s a great way to use up bones and scraps from cooking without wasting anything. Whether it’s for a family dinner or just a quiet night in, this broth is always a go-to. It’s the kind of recipe that feels like a little gift—something nourishing, easy, and always worth making. Plus, the slow cooker does all the work for you, so you can focus on other things while it simmers. It’s the kind of recipe that makes cooking feel like less effort and more reward.
Slow Cooker Chicken Bone Broth
A rich, flavorful bone broth made with chicken bones and aromatics, perfect for soups, stews, or sauces. Low in calories and packed with collagen and nutrients.
🥘Ingredients
- 4 lbs chicken bones (necks, backs, or carcasses)
- 1 lb chicken feet (optional, for extra gelatin)
- 1 large onion, quartered
- 5 garlic cloves, peeled
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp whole allspice
- 1 cup apple cider vinegar (or white vinegar)
- 10 cups water
- 1 tbsp salt (adjust to taste)
👨🍳Directions
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1 Rinse chicken bones thoroughly under cold water to remove any blood or debris. Pat dry with a clean towel.
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2 In a large pot or Dutch oven, combine chicken bones, apple cider vinegar, and water. Bring to a boil over medium-high heat.
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3 Once boiling, reduce heat to low, cover, and simmer for 1 hour. This step helps to extract more flavor from the bones.
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4 Transfer the broth to your slow cooker. Add the onion, garlic, celery, carrots, bay leaf, peppercorns, and allspice. Stir to combine.
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5 Cook on LOW for 8 hours or HIGH for 4-5 hours, stirring occasionally if using HIGH. Skim off any foam or fat that rises to the top.
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6 Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard solids.
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7 Let the broth cool slightly, then refrigerate for at least 4 hours or freeze for long-term storage. The fat will solidify on top, which can be skimmed off before use.
🔧Equipment
- Slow cooker
- Large pot or Dutch oven (for initial simmering)
- Cutting board
- Knife
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken Bone Broth Works
This slow cooker chicken bone broth recipe is always a go-to for me because it’s simple enough to make ahead and rich enough to feed a crowd without any fuss. Whether you’re prepping for a busy weeknight dinner or hosting a family gathering, the deep flavor and collagen-packed broth makes it the perfect base for soups, stews, or even just a simple bowl of broth with some greens—no one will guess it’s homemade. Plus, it’s a way to use up leftover chicken bones and veggies without wasting anything, so it’s both practical and satisfying for anyone who likes to cook with intention.
❓ Frequently Asked Questions About Slow Cooker Chicken Bone Broth
How long should I cook the chicken bones in the slow cooker for the best flavor?
For optimal flavor and collagen extraction, cook the chicken bones in the slow cooker on LOW for 8–12 hours or HIGH for 4–6 hours. Longer cooking times (up to 24 hours) deepen the richness, but start with 8–12 hours for a balanced broth.
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What types of bones work best for chicken bone broth in a slow cooker?
Use a mix of whole chicken carcasses, chicken feet (for gelatin), thighs, and drumsticks for the best results. Avoid skin-on bones if you prefer a lighter broth, but skin-on adds extra fat and flavor. If using only scraps, include marrow bones or chicken necks for extra depth.
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Can I add vegetables to the broth while it’s cooking, or should I add them later?
You can add vegetables (carrots, celery, onions, garlic, bay leaves) at the start—they’ll infuse flavor throughout. If you prefer a cleaner broth, add them in the last 30–60 minutes to avoid overcooking delicate veggies. For extra umami, include a splash of vinegar (apple cider or white) in the first hour.
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How do I prevent the broth from becoming too thin or overly thick?
For a lighter broth, skimp on fat (use less oil or butter) and strain it out. For a thicker broth, simmer uncovered for 1–2 hours after the slow cooker finishes, skim off excess fat, then strain. If it’s too thin, reduce it on the stovetop or add a splash of chicken stock.
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Should I use a pressure cooker instead of a slow cooker for chicken broth?
A slow cooker is ideal for broth because it lowers pressure, preventing scorching and overcooking. A pressure cooker (Instant Pot) can work but may make the broth slightly more concentrated. For best results, stick with the slow cooker unless you’re short on time—just adjust cooking time to 4–6 hours on HIGH.
