This slow cooker chicken broth creates a rich, flavorful homemade broth that can be done effortlessly with the help of a slow cooker. It takes are a few simple ingredients to transform them into a comforting base for your soups and stews.
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Homemade chicken broth packs so much flavor with even just a few ingredients. I love to use it to enhance the flavor of many dishes I make by using chicken broth instead of water. I will use it for yellow rice, mashed potatoes, and casseroles.
This broth is also great for soup bases (like this Jamaican Jerk Chicken Soup recipe) and sauces. But making it always seemed like it takes a lot of work. However, all it takes is to place the ingredients in the slow cooker and let it handle the rest!
The key to a good chicken broth is dark meat, which provides a richer flavor and depth thanks to its higher fat content and connective tissues, which release gelatin when simmered. I use chicken leg quarters, which are often cheaper and come with thighs and legs.
Ingredients
- Chicken – I use bone-in chicken leg quarters. Feel free to use chicken wings, legs, thighs, or a mix.
- Vegetables- I use onions, celery, and carrots to add subtle sweetness and mild, earthy flavors to the broth. Avoid using strong-flavored vegetables like broccoli, cabbage, or cauliflower in broth, as they can overpower the delicate balance of flavors and add an undesirable bitterness
- Herbs – Fresh parsley and bay leaf are great herbs to help brighten the flavor while giving the broth a delicious aroma.
- Liquid – Water serves as the base. As it simmers, it draws out the flavors from the chicken, vegetables, and herbs.
Tools Needed
- Slow Cooker
- Cutting Board
- Knife
- Mesh Strainer
- Large Bowl or Pot
- Measuring Spoons and Cups
How To Make Slow Cooker Chicken Broth
Place the chicken quarters in a 6-quart slow cooker.
Add onions, celery, carrots, parsley, and bay leaves on top. Pour the water over all the ingredients in the slow cooker, covering them completely. If 6 cups is not enough, add enough to cover them.
Cover the slow cooker and set it to low. Allow the broth to cook for 8-10 hours. The longer you cook it, the richer the broth will be.
After 8-10 hours, turn off the slow cooker and remove the chicken and set it aside. Remove the meat from the chicken and use it in other recipes if preferred.
Strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solid vegetables.
You now have a flavorful homemade chicken broth.
How To Store
To store homemade chicken broth, first allow it to cool completely to room temperature before storing. Then, pour the broth into airtight containers, such as mason jars. You can store it in the refrigerator for 3-4 days.
You can freeze the broth in airtight containers for longer storage. Make sure to leave some space at the top, as the broth will expand when frozen.
You can also use freezer bags instead. It can stay in the freezer for up to 6 months. You can also freeze in ice cube trays for easy portioning.
FAQ
Yes, you can. While chicken quarters are a popular choice due to their mix of meat and bones, you can also use chicken carcasses, necks, wings, or even feet. Each will give a slightly different flavor profile to the broth.
Absolutely! Feel free to experiment with other vegetables like garlic, leeks, or bell peppers. Fresh herbs like thyme or rosemary can also add depth to the flavor. However, avoid cruciferous vegetables like broccoli or cabbage, as they can make the broth taste bitter.
Cloudiness in chicken broth often comes from bone marrow, small pieces of meat, or fat. It can also happen if you boil the broth too fast. To avoid this, cook the broth on low heat and strain it through a fine-mesh strainer or cheesecloth.
After straining, the chicken will be cooked and can be used in other dishes. However, please note that after long hours of cooking, it might be less flavorful. The vegetables, having imparted most of their flavor to the broth, are typically discarded.
Tanya’s Top Tips
- If you’d like to remove the fat from the broth, allow the strained broth to cool completely in the refrigerator. The fat will solidify on top, and you can easily skim it off. You can also use a fat separator, which will allow the fat to float at the top and the broth to stay at the bottom. Use the separator to separate the broth from the fat.
- The flavor of your broth will significantly depend on the quality of your ingredients. Fresh, organic vegetables and high-quality chicken can significantly improve the taste.
- To get a richer flavor, roast the chicken quarters in the oven. Set the temperature to 400°F (200°C). Roast them for 30 to 40 minutes before placing them in the slow cooker. This will give the broth a more robust flavor, also known as dark chicken broth.
I hope you like this Slow Cooker Chicken Broth Recipe as much as we do! Looking for more Slow Cooker Recipes? Try these out:
- Slow Cooker Mashed Potatoes
- Slow Cooker Mac and Cheese
- Slow Cooker BBQ Chicken
- Slow Cooker Collard Greens
Slow Cooker Chicken Broth
Ingredients
- 2 1/2 pounds bone-in chicken quarters about 2
- 1 large onion quartered
- 2 stalks of celery chopped
- 2 carrots chopped
- 1/4 cup fresh parsley
- 2 bay leaves
- 6 cups water
Instructions
- Place the chicken quarters, celery, carrots, parsley, and bay leaves in a 6-quart slow cooker.
- Pour the water over all the ingredients in the slow cooker, covering them completely. If 6 cups is not enough, add enough to just cover them.
- Cover the slow cooker and set it to low. Allow the broth to cook for 8-10 hours. The longer you cook it, the richer the broth will be.
- After 8-10 hours, turn off the slow cooker and remove the chicken and set it aside. Remove the meat from the chicken and use it in other recipes if preferred.
- Strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solid vegetables. You now have a flavorful homemade chicken broth.
Suggested Tools
Notes
- If you’d like to remove the fat from the broth, allow the strained broth to cool completely in the refrigerator. The fat will solidify on top and can be easily skimmed off. You cal also use a fat separator, which will allow the fat to float at the top and the broth to stay at the bottom. Use the separator to separate the broth from the fat.
- Store the broth in the refrigerator for 3-4 days, or frozen for up to 6 months.
- The flavor of your broth will significantly depend on the quality of your ingredients. Fresh, organic vegetables and high-quality chicken can significantly improve the taste.
- For a deeper flavor, you can roast the chicken quarters in the oven at 400°F (200°C) for 30-40 minutes before adding them to the slow cooker. This will give the broth a more robust flavor, also known as dark chicken broth.