Making delicious homemade chicken broth in your slow cooker is easy with our failproof recipe for Crock-Pot Homemade Chicken Broth! Use your broth is so many great recipes!
Slow Cooker Homemade Chicken Broth
I love to make my own homemade chicken broth after I have made a Rotisserie Chicken in my slow cooker.
Once the bones from the chicken have been picked clean you can use the bones to add a ton of flavor in this chicken bone broth.
I like to keep my chicken broth super simple. The bones and skin from one cooked chicken and water.
I don’t add any salt or pepper or any other seasonings and I don’t add any vegetables either.
The reasoning behind that is so that the chicken broth tastes like pure chicken and can be used in any recipe that calls for chicken broth and THAT recipe can be seasoned accordingly.
What that also means is that this is a homemade low-sodium chicken broth.
When I am done cooking the chicken broth, I strain it to remove the chicken bones and skin and pop it into the refrigerator. Once the broth cools any fat that is in the chicken rises up to the top and can easily be spooned off and discarded. So now you have low-fat AND low-sodium chicken broth.
To store your chicken broth you can either place it in food safe containers and store it in the refrigerator for up to 5 days (good choice if you are planning on making soup or something this week). You can also freeze it in freezer containers for up to 6 months.
Or, if you want to store your chicken broth long term you can can it in jars using the pressure canning method outlined at Little House Living: Canning Chicken Stock
Once pressure canned your homemade chicken broth is shelf stable for up to 3 years!
Equipment Needed For Crock-Pot Homemade Chicken Broth Recipe:
- 5 Quart, 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Liquid Measuring Cup
- Slotted Spoon
- Freezer Containers OR Pressure Canner And Canning Jars
Frequently Asked Questions
If you have more than 1 chicken worth of bones you can easily double this recipe. What I like to do if I am doubling this recipe is that I use my kitchen sheers to cut up the chicken carcass up into smaller pieces so that I can fit more in my slow cooker. Then I just add enough water to cover the bones. I cook everything for hour and then process the same way. I usually can fit two chickens worth of bones in a slow cooker. If you have a larger slow cooker you can fit more bones and water and thus, create more chicken broth!
If you would like to add some herbs and spices to your chicken broth you can easily do that. I tend to eyeball the measurements and just add a spoon of this and a dash of that. But if I am feeling adventurous these are a few of my favorite herbs and spices to add to chicken broth:
– Freshly ground black or white pepper
– Garlic powder
– Onion powder
– Poultry seasoning
If you wish to add vegetables to your chicken broth you can easily do so. The classic combination is onion, celery and carrots. You can chop the vegetables or just throw them in whole (skin and all on the onions!). One secret I have for a chicken broth with a great deep rich color is to grate the carrots. As the carrots cook they release their beta carotene into the broth and you end up with a nice rich colored broth.
This recipe for Crock-Pot Homemade Chicken Broth is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Crock-Pot Homemade Chicken Broth Recipe
- Bones And Skin From A Cooked Chicken
- 6 Cups Water
- Remove all the meat from a whole cooked chicken (such as from our Crock-Pot Rotisserie Chicken recipe).Bones And Skin From A Cooked Chicken
- Add all of the chicken bones and cooked chicken skin to a 5 quart or larger slow cooker.
- Add the 6 cups of water to the slow cooker.6 Cups Water
- Cover and cook on LOW for 5 to 6 hours.
- Strain broth and discard bones and skin.
- Place strained chicken broth into the refrigerator and chill for 4 to 6 hours or until the broth is cold and the fat has risen to the top and solidified.
- Skim off the solidified chicken fat with a spoon and discard.
- Store chicken broth in the refrigerator for up to 5 days, in the freezer for up to 6 months or canned in jars using the pressure canning method for up to 3 years.