Chicken Broth in a Slow Cooker

Chicken Broth in a Slow Cooker

145 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    10 h
  • Ready In

    10 h 15 m
Micki Stout
Recipe by  Micki Stout

“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.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  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.

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Reviews (145)

Rate This Recipe
MRSW00DY
255

MRSW00DY

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!
157

What a Dish!

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!

Lovemyfamily09
132

Lovemyfamily09

I made many batches of this wonderful broth when the recipe was posted. I filled 1/2 gallon size freezer bags with the strained broth and put them in the freezer. This fall, I have already made two WONDERFUL home-made 'chicken noodle' and 'chicken, vegtable and rice' soups in the crock pot, with this broth as my base. I can't wait to make more for the freezer and upcoming winter months!!

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Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

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