Chicken Broth in a Slow Cooker

Chicken Broth in a Slow Cooker

153
Micki Stout 0

"This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth."

Ingredients 10 h 15 m {{adjustedServings}} servings 247 cals

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
  2. Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.
Tips & Tricks
Slow Cooker Bone Broth

A simple way to turn beef bones and aromatics into a flavorful broth.

Baked Slow Cooker Chicken

See how to make juicy “baked” chicken in the slow cooker.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 153

  1. 186 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
MRSW00DY
1/9/2005

micki thanks for the great recipe! this is the best way to make chicken broth!!! no skimming:-) i have made it about three/four times. i played around with using different cuts of chicken and i feel chicken thighs and wings work the best. the dark meat held up to the long cooking time. i don't like dried basil, instead i used a bit of fresh thyme, one bay leaf, one tsp of black peppercorns (don't use gourmet blend - way to peppery). fyi - the last batch of broth i made, i deboned the chicken after 4 hours. i put the bones back in for the last 4 hours and the broth came out more rich and thick.

What a Dish!
11/4/2005

Good recipe. I used thighs, and didn't bother skinning them. After cooking all day, I let it sit in the fridge overnight and skimmed off the large amount of fat on top. I used some in Vegetable Couscous from this site, and froze the rest in 1-cup portions to use in recipes. It has a nice deep, rich flavor and made the couscous taste wonderful. I have done this before with a chicken or turkey carcass. I added a bit of salt (not too much though, I hate how salty store-bought broths are, even the "reduced-sodium" varieties...) Will make again!

Bobbie
4/26/2010

Excellent recipe! I think one should try to give the recipe an "as is" a before rating so the rating is fair, but since I make chicken broth all the time and in the crock pot I am going to violate my rule. I am dying to try basil in the broth having never tried it before. It should be wonderful and why didn't I think of it myself as it is a natural for chicken? lol! As a tip to others, I buy whole chickens when they are on sale, throw them in the freezer and whenever I need chicken meat for a recipe I cook one in the crock pot. I don't bother thawing, I just remove the outer plastic bag. Also longer cooking concentrates the broth and makes it more flavorful, so those who had problems with flavor could improve it by longer cooking. I usually start mine at night before I go to bed so it is ready to finish when I get up the next morning. I use a large glass to hold a quart freezer bag open while I ladle the broth into it. I do two sizes; a 3 cup and a 1 cup. The one cup is handy for when a recipe only needs a small amount of both. I remove the air from the bags and lay them flat on a cookie sheet. Once they are frozen hard, stand them up on end and put in a shoebox sized plastic basket.