I made this Crockpot Chicken Broth Recipe on a lazy Sunday, and my kitchen smelled like a cozy soup shop by noon. I tossed everything into the pot, walked away, and let the slow cooker do all the work. The broth came out golden, clear, and full of real chicken flavor that no carton can match.

Now I make it every few weeks, and I use it in soups, rice, gravies, and mashed potatoes. If you love slow cooker comfort food like my crockpot loaded potato soup, homemade broth will take it to the next level.

Cooking Time

Good broth needs patience, but your hands-on time is tiny. Here is how the time breaks down.

Prep Time: 10 minutes
Cooking Time: 8 to 10 hours on Low
Total Time: About 8 hours 10 minutes to 10 hours 10 minutes

Ingredients

This simple list builds a deep, savory broth with pantry basics. Each item has a job to do.

2 ½ pounds bone-in chicken pieces: Bones and skin give body and rich flavor; breasts and wings work great.
6 cups water: Use cold water so the flavors pull out slowly and gently.
2 celery stalks, chopped: Adds a fresh, slightly salty background note.
2 carrots, chopped: Brings natural sweetness to balance the savory notes.
1 onion, quartered: Leave the skin on for a deeper golden color.
1 tablespoon dried basil: Adds a warm, herby aroma without extra work.

Note: serves several

Equipment You Need

You don’t need fancy tools for this one. A few kitchen basics are enough.

Slow cooker (4 to 6 quart): Holds the chicken and water and simmers it gently for hours.
Cutting board and sharp knife: Used to chop the celery, carrots, and onion.
Measuring cups and spoons: Keep the water and basil amounts accurate.
Fine-mesh strainer: Catches bones, skin, and veggie bits for a clear broth.
Large bowl or pot: Collects the strained broth.
Ladle: Makes it easy to scoop broth without splashing.
Airtight jars or containers: Store the finished broth in the fridge or freezer.

How to Make a Crockpot Chicken Broth Recipe?

This recipe takes just a few simple steps, and most of the time is waiting. I like to start it in the morning so the broth is ready by dinner or overnight. Follow along and you will get a clear, flavorful broth every time.

Step 1: Prep Your Vegetables

Rinse the celery, carrots, and onion under cool water. Chop the celery and carrots into big chunks and quarter the onion. Big pieces hold up well during the long cook and won’t turn to mush.

Step 2: Add the Chicken to the Slow Cooker

Place your 2 ½ pounds of bone-in chicken pieces right into the crockpot. There is no need to brown them first. Raw chicken gives a lighter, cleaner broth that tastes fresh.

Step 3: Layer in the Veggies and Basil

Scatter the celery, carrots, and onion over and around the chicken. Sprinkle the dried basil on top. This layering helps the flavors spread evenly as everything warms up.

Step 4: Pour in the Water

Add 6 cups of cold water so the ingredients are mostly covered. Don’t fill past the max line on your slow cooker. Keep it simple and avoid stirring, which can cloud the broth.

Step 5: Cook on Low for 8 to 10 Hours

Cover the pot and set it to Low. Let it cook for 8 to 10 hours, and resist the urge to lift the lid. Your home will start to smell amazing after just a few hours.

Step 6: Strain the Broth

Set a fine-mesh strainer over a large bowl and ladle the broth through it. Remove the chicken and bones, then discard the vegetables. They have given all their flavor to the pot.

Step 7: Skim, Chill, and Serve

Let the broth cool slightly, then skim off any fat from the top with a spoon. For an easier job, chill it in the fridge so the fat hardens. Serve it hot or store it for later.

Additional Tips for Making This Recipe Better

A few small habits made my broth go from good to great. These are the things I learned after making it several times.

I always start with cold water, because it helps me get a clearer broth with a cleaner taste.
I keep the onion skin on, since it gives my broth a lovely golden color.
I save the chicken meat after cooking and shred it for soup, salads, or sandwiches.
I add salt at the end, not at the start, so I can match it to whatever dish I’m making.
I chill the broth overnight, and the fat rises and sets, which makes it very easy to lift off.
I toss in a few black peppercorns and a bay leaf when I want a more classic stock flavor.
I use a mix of wings and thighs when I can, because the extra collagen gives my broth a silky body.

Common Mistakes to Avoid

Broth is forgiving, but a few slip-ups can make it cloudy or bland. Here is what I learned the hard way.

Using boneless chicken: I did this once, and the broth tasted thin. Bones are what give real flavor and body.
Adding too much water: I flooded the pot early on and got a weak broth. Stick to 6 cups for a rich result.
Stirring during cooking: I used to stir and lift the lid, and my broth turned cloudy. Leave it alone.
Skipping the strainer: Bits of bone and veggie ruined my texture. Always strain well.
Salting too early: My first batch was too salty once it was reduced in a soup. Season at the end instead.

How to Serve Crockpot Chicken Broth?

You can sip this broth plain or use it as the base for almost anything. A little presentation goes a long way.

Pour it hot into a mug and top with fresh parsley for a warm, soothing sip.
Make a quick chicken broth soup with noodles, shredded chicken, and soft carrots.
Ladle it into a wide bowl with rice, then finish with chopped green onions.
Add a squeeze of lemon and cracked black pepper for a bright, fresh finish.
Use it in place of water when cooking rice, quinoa, or mashed potatoes.
Serve it with a spoon of cooked pasta and grated Parmesan for a cozy dinner.
Use it to braise or simmer chicken dishes, like my slow cooker Thanksgiving chicken, for extra moisture and flavor.

Variations

This base recipe is easy to tweak. Try one of these ideas to match your taste or diet.

Slow cooker chicken broth from carcass: Use a leftover roast chicken carcass instead of fresh pieces and cook for the same time.
Crockpot chicken bone broth: Add a splash of apple cider vinegar and cook up to 12 hours for a richer, bone-forward broth.
Garlic boost: Add 4 smashed garlic cloves for a bolder flavor.
Herb swap: Replace the basil with thyme, parsley, or rosemary.
Ginger and turmeric: Add a few slices of fresh ginger and a pinch of turmeric for a warming twist.
Low-sodium option: Skip the salt completely and season each dish later.
Slow cooker chicken stock on high: Cook for 4 to 5 hours on High when you are short on time, though Low gives me a deeper flavor.
Veggie-packed: Add a leek, parsnip, or mushroom stems for extra depth.

Nutritional Information

These numbers are estimates for one cup of strained broth. Exact values depend on the chicken pieces and how much fat you skim off.

Calories: About 40 kcal
Protein: About 5 g
Carbohydrates: About 2 g
Fat: About 1.5 g

Make Ahead and Storage

Homemade broth is perfect for meal prep. Make a big batch once and enjoy it for weeks.

Storage

Cool the broth completely, then pour it into airtight jars or containers. It keeps well in the fridge for 3 to 4 days. Always keep it covered so it stays fresh and doesn’t pick up fridge smells.

Reheating

Warm the broth in a saucepan over medium heat until it is steaming hot. You can also use the microwave in short bursts, stirring in between. Bring it to a gentle simmer before adding it to soups or sauces.

Freezing

Pour the cooled broth into freezer-safe containers and leave a little room at the top for expansion. It stays good in the freezer for up to 3 months. I also freeze it in ice cube trays for quick, small portions.

Why You’ll Love This Recipe?

This broth is simple, flexible, and so much better than store-bought. Here is why it has a permanent spot in my kitchen.

It is almost completely hands-off. I spend about 10 minutes prepping, and the crockpot handles the rest while I go about my day.
It tastes far better than boxed broth. The flavor is rich, fresh, and natural, with no strange aftertaste or hidden additives.
It uses simple ingredients. You only need chicken, water, a few vegetables, and basil, so there is no special shopping trip.
It is incredibly versatile. I use it for soups, stews, gravies, rice, and sauces, and it makes everything taste homemade.
It is easy to customize. You can control the salt, swap herbs, or turn it into a bone broth to suit your needs.

FAQs

Can I use chicken breasts only?

Yes, bone-in breasts work well and give a lighter broth. For more body, mix in wings or thighs. Bones and skin add flavor and richness.

Can I use leftover chicken bones or a carcass?

Absolutely. A roast chicken carcass makes a great slow cooker chicken broth. Use the same water and vegetables, and cook for 8 to 10 hours.

Can I cook it on High instead of Low?

Yes, you can cook the broth on High for about 4 to 5 hours. I find Low gives a smoother, deeper flavor, so use High only when you are short on time.

Why is my broth cloudy?

Cloudy broth usually comes from stirring, boiling hard, or skipping the strainer. Keep the lid on, cook on Low, and strain carefully for a clearer result.

Is homemade chicken broth the same as stock?

They are very close. Broth is usually lighter and made with more meat, while stock uses more bones. Both work well in most recipes, and this one fits either need.

Ash Tyrrell

Crockpot Chicken Broth Recipe

I made this crockpot chicken broth on a lazy Sunday, and my kitchen smelled like a cozy soup shop by noon. I tossed everything into the pot, walked away, and let the slow cooker do all the work.

Print Recipe Pin Recipe

Total Time 8 10

Ingredients Method Notes

Ingredients

2 ½ pounds bone-in chicken pieces: Bones and skin give body and rich flavor; breasts and wings work great.
6 cups water: Use cold water so the flavors pull out slowly and gently.
2 celery stalks chopped: Adds a fresh, slightly salty background note.
2 carrots chopped: Brings natural sweetness to balance the savory notes.
1 onion quartered: Leave the skin on for a deeper golden color.
1 tablespoon dried basil: Adds a warm herby aroma without extra work.

Method

Rinse the celery, carrots, and onion under cool water. Chop the celery and carrots into big chunks and quarter the onion. Big pieces hold up well during the long cook and won’t turn to mush.
Place your 2 ½ pounds of bone-in chicken pieces right into the crockpot. There is no need to brown them first. Raw chicken gives a lighter, cleaner broth that tastes fresh.
Scatter the celery, carrots, and onion over and around the chicken. Sprinkle the dried basil on top. This layering helps the flavors spread evenly as everything warms up.
Add 6 cups of cold water so the ingredients are mostly covered. Don’t fill past the max line on your slow cooker. Keep it simple and avoid stirring, which can cloud the broth.
Cover the pot and set it to Low. Let it cook for 8 to 10 hours, and resist the urge to lift the lid. Your home will start to smell amazing after just a few hours.
Set a fine-mesh strainer over a large bowl and ladle the broth through it. Remove the chicken and bones, then discard the vegetables. They have given all their flavor to the pot.
Let the broth cool slightly, then skim off any fat from the top with a spoon. For an easier job, chill it in the fridge so the fat hardens. Serve it hot or store it for later.

Notes

I always start with cold water, because it helps me get a clearer broth with a cleaner taste.
I keep the onion skin on, since it gives my broth a lovely golden color.
I save the chicken meat after cooking and shred it for soup, salads, or sandwiches.
I add salt at the end, not at the start, so I can match it to whatever dish I’m making.
I chill the broth overnight, and the fat rises and sets, which makes it very easy to lift off.
I toss in a few black peppercorns and a bay leaf when I want a more classic stock flavor.
I use a mix of wings and thighs when I can, because the extra collagen gives my broth a silky body.