A deliciously fragrant slow cooker chicken bone broth that has a delicious taste and is super easy to make. Within 5 minutes, everything is in the slow cooker, and it can start. You can even let it simmer overnight without looking back. An easy recipe for leftovers, a delicious base for soup, and many other recipes. Because who doesn't like homemade chicken broth?
Slow Cooker Chicken Bone Broth
Have you eaten a delicious, whole chicken, and then you are left with the bones and some leftover meat? Throwing it away is a shame because you make the best chicken stock with it. Now you can make it in the pan, as described in this chicken stock recipe. But it can be much easier! Use the slow cooker. It's an easy and great way to prepare chicken stock in the crock pot. And it has therefore become my favorite way.
Because you don't prepare it on the gas, you don't have to stay nearby. And your temperature is also much more even. You can turn this broth on overnight, and it will be ready to use the following day. And if you don't have a preparation for it right away, you can freeze it. Leftover processing at the tastiest level, resulting in a good bone broth!
What do you need for Crockpot Bone Broth?
To prepare this slow cooker chicken bone broth, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Do you have to clean the chicken bones and leftovers first?
No, it's even better if the leftover bones haven't been cleaned. Any flavors from your prepared chicken give it extra flavor. You do not have to remove the sheet. You strain the broth at the end, so all the bones, skins, etc., are removed. And do you feel like the stock but not a tasty whole chicken recipe yet: roasted chicken with potatoes or whole chicken from the slow cooker are super delicious!
Which herbs do you use?
Thyme, bay leaf, and parsley are used in this recipe. But rosemary, foil, or oregano taste delicious in chicken stock. You can add peppercorns or chopped red pepper for a bit of spice.
Which vegetables to use in a homemade broth?
Carrots, garlic, celery, and onion are usually the start of chicken stock because they impart so much flavor. But also think of leeks, tomatoes, or mushrooms. Delicious as a seasoning!
How to prepare Easy slow cooker chicken bone broth?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
One of the simplest recipes I know for making stock. Place the chicken carcass, remaining leftovers, vegetables, and herbs in the slow cooker and add water. Turn on to low and leave for at least 8 hours (a long time), but it can also be seasoned overnight. Strain the stock, and you have a delicious base for many recipes.
- Can you also make a batch of bone broth in the slow cooker on high? - That's not recommended. Good chicken stock has absorbed the delicious flavors of meat, vegetables, and stock. He needs time for that. The quick way does not always give the best results.
- Should you also add salt to your own bone broth? - My advice is to keep the stock without salt (or almost without salt) and only add it when you are actually going to use it. The salt content for homemade soups (like chicken soup), sauces, or ragouts will differ. That's how it always works.
- I have a layer of fat on my stock - Let the stock cool, and you can easily skim it off with a slotted spoon.
- My broth is gelatinous or thicker - Because you added animal bones, this broth is gelatinous anyway when it cools. That's normal because bones contain gelatin that causes it. When you heat the stock, it becomes liquid again.
- My broth is not clear - It could be and usually is that the broth is not completely clear. Now, there are all kinds of ways to do this (such as stirring the egg white through the hot mixture after sifting and removing the solidified egg white and repeating this until the mixture is clear), but it's more optical than you do it for the taste or shelf life. And if you have a lot of solid particles, they will sink to the bottom, and you can carefully pour off the stock.
- I don't have enough leftovers - In this soup, you add vegetables and herbs to the leftover chicken. And often, I use veggie scraps and herbs that I still have lying around. But if I don't make soup once, and I still have too many vegetables in my fridge, I clean them, chop them coarsely and freeze them. This way, vegetables will stay good for up to 3 months and are great for later use. And when the stock goes into the slow cooker, the vegetables are added from the freezer.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Slow Cooker Chicken Bone Broth
Use the buttons to adjust the number of people.
- 3 cloves garlic without skin
- 1 onion without skin, quartered
- 5 carrots cleaned, sliced coarsely
- 2 stalks celery cleaned, cut in three
- 3 twigs dried thyme
- 2 bay leaves
- 5 cups water or as much water as needed to cover the ingredients
- Place the chicken scraps in the bottom of the slow cooker.1 chicken carcass
- Spread the garlic, onion, carrot, and celery on top.3 cloves garlic, 1 onion, 5 carrots, 2 stalks celery
- Finish with the herbs: parsley, thyme, and bay leaf.5 twigs parsley, 3 twigs dried thyme, 2 bay leaves
- Pour the water into the slow cooker and turn on low heat. Make sure there is enough water to cover the ingredients.5 cups water
- Leave this on for 8 to 10 hours. Or turn on the slow cooker overnight (the stock will be ready the following day).
- Strain the stock through a fine mesh sieve. The stock is now ready for freezing or processing.
Let the stock cool quickly to room temperature before storing it.
- Refrigerator - Keep the slow cooker chicken broth covered in the fridge for up to two days.
- Freezer - Pour the stock into a freezer box, airtight container, or bag. Make sure you leave enough space because the stock expands when frozen. This way, the chicken stock can be kept for up to three months. After that, let the chicken stock thaw in the refrigerator. TIP: freeze some slow cooker bone broth into ice cube trays, then you've got portion-sized stock to add to sauces for even more flavor.
- Reheating - Heat the stock over medium heat until it is warm (but not boiling).