Homemade Chicken Broth From Your Crock Pot
What’s better than coming home to homemade chicken stock and cleaning out your refrigerator at the same time. Simply throw all the ingredients into the Slow Cooker the night before, turn it on in the morning and come home to a splendid broth. Save the chicken for recipes where shredded chicken is needed or use it in your soup.
Lot’s of people ask me for my chicken soup recipe but honestly, that depends on what’s in my fridge. Here’s an easy recipe for chicken stock. You can also use giblets, leftover chicken bones, wing tips or chicken backs.
Homemade Chicken Broth
What’s better than coming home to homemade chicken stock and cleaning out your refrigerator at the same time. Simply throw all the ingredients into the Slow Cooker the night before, turn it on in the morning and come home to a splendid broth.
- 3 chicken breast halves
- 1 onion, quartered
- 1 tomato, quartered
- 1 cup carrots
- 2 celery stalks
- 2 cloves garlic
- 2-3 sprigs thyme
- 3 bay leaves
- fresh herbs like cilantro or parsley (I used cilantro)
- whole peppercorns
- kosher salt
- Place all ingredients into crock pot and fill with water.
- Cover and cook on high for 4 hours or low for 8 hours.
- When it’s done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.
- If you’re not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months.
- When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.
To make this on the stove, place all ingredients in a large pot, cover and simmer low for several hours.
Yield: varies, Serving Size: 1 cup
- Amount Per Serving:
- Freestyle Points: 0
- Points +: 0
- Calories: 10 calories
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 860mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 1g
- Protein: 1g