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Crockpot Chicken Broth Recipe
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.
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Total Time 8 hours 10 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.