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Last Updated on November 28, 2020

how to make chicken broth in your slow cooker

Fall is here so it’s time to stock up on homemade chicken broth.  It’s crazy simple to make chicken broth in your slow cooker and even my husband, who never cooks, loves doing this.  What you’ll need:

How to make chicken broth in a crockpot

How to make Chicken Broth the Easy Way!

8 cups of water | 2 medium carrots | 2 bay leaves | 1/2 tsp of peppercorn | 2 stalks of celery | 1 small onion  | 1 chicken carcass | 2 tbsp of apple cider vinegar  | A 6 quart slow cooker | Cheesecloth 

 

How to make chicken broth in a crockpot

Again, this is simple.  Simply rough chop your veggies and throw into the slow cooker with all the ingredients.  Cook on low for 8 hours.  Strain through your cheesecloth into pint jars.  Store in the freezer.

 

How to make chicken broth in a crockpot

 

 

How to make chicken broth in a crockpot
Yield: 20

How to make Chicken Broth in your Slow Cooker

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes

Ingredients

  • 1 chicken carcass
  • 2 leaves dried bay
  • 1/2 teaspoons of peppercorns
  • 2 medium carrots, roughly chopped
  • 2 stulks of celery, roughly chopped
  • 1 small onion, peeled and quartered
  • 8 cups of water
  • 2 tbsp of apple cider vinegar

Instructions

  1. Place all your ingredients in the slow cooker and cook on low for 8 hours. Strain with cheesecloth into your pint jars.
  2. Store in your freezer.

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25 Comments

  1. This is very similar to the method I use – the only real difference in mine is that I also add parsley stalks (there is more flavour in the stalks of parsley than in the leaves).

    And once I strain out the bones, I store the broth and put the bones straight back in the slow cooker with more veggies, water and vinegar and get a second (all be it less tasty, but just as mineral rich) batch.

    I have managed to get 3 batches out of a chicken on occasion before the bones were so soft that they were falling apart. The flavour gets progressively less the more you cook it, but it still jells, so I must still be extracting some goodness from those bones. And the fact the bones are going soft and crumbly must mean that I am extracting all the minerals out of them.

    1. That’s an awesome tip! I usually compost it after one cycle but I’ll try that the next time I make broth. In the past, I’ve left the broth simmering for longer than 8 hours and it’s too strong for my tastes, even watered down. Your tip completely fixes this problem!

  2. What type/brand of glass jar are you using to freeze the broth in? I’ve had no luck freezing liquids in my ball mason jars. They keep cracking on me 🙁

    1. I use wide mouth Ball. I’ve found that when I leave a large gap at least 2″ from the top and don’t tighten the lid all the way down, my pint jars don’t’ crack. I tighten the lids after they are frozen solid.

  3. This is great. Thanks for sharing. I never knew how to make this. Will have to give this a try for when I make Chicken Noodle soup. Thanks so much. 🙂