Homemade Chicken Broth From Your Crock Pot

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What’s better than coming home to homemade chicken stock broth 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.

What's better than coming home to homemade chicken stock broth and cleaning out your refrigerator at the same time.Homemade Chicken Broth From Your Crock Pot

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.

Some recipe you can make using this homemade stock are Chicken Noodle Soup, Chicken and Avocado Soup, and this Cream of Broccoli Soup.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

What's better than coming home to homemade chicken stock broth and cleaning out your refrigerator at the same time.

What's better than coming home to homemade chicken stock broth and cleaning out your refrigerator at the same time.
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Homemade Chicken Broth

10 Cals 1 Protein Carbs Fats
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
COURSE: Soup
CUISINE: American
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.

Ingredients

  • 3 chicken breast halves
  • 1 onion, quartered
  • 1 to mato, 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

Instructions

  • 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.

Stove Top Directions:

  • Place all ingredients in a large pot, cover and simmer low for several hours.

Nutrition

Serving: 1cup, Calories: 10kcal, Protein: 1g, Sodium: 860mg, Sugar: 1g
WW Points Plus: 0
Keywords: chicken broth crock pot, homemade chicken broth, Homemade Chicken Broth From Your Crock Pot, homemade chicken stock, slow cooker chicken broth

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105 comments

  1. Raw. Since you’re shredding it and removing the fat when the stock is chilled, try using bone-in thighs. They’re cheaper and end up tasting less dry. The bones will also make the stock silkier and have more protein in it.

  2. Made this today in memory of your dad…. it’s one of my favorites.  I’m glad cooking and recipes are comforting you in this time of loss.

  3. Raw or cooked chicken?

    • Raw. Since you’re shredding it and removing the fat when the stock is chilled, try using bone-in thighs. They’re cheaper and end up tasting less dry. The bones will also make the stock sillier and have more protein in it.

  4. Just a question, since weight watchers changed their point system. Are the Smart Points till 0 like the old points plus???

  5. Hi Gina…huge fan of your recipes, blog, books, genuineness and the list goes on….:-) Anyhow, I bought some whole chicken breasts at my local Fresh Market on their weekly “chuck and chicken” special, and I am finally going to try your chicken stock in the crock pot recipe. I do wonder though, can this recipe be adapted (by this I mean would you be willing to adapt it?…ha ha I am much more a follower of recipes than a pioneer such as yourself) for the Instant Pot? I know you are a fan of the Instant Pot from the many recipes you have posted in the last year or so, and I did a little searching on the Internet, but all of the Instant Pot chicken stock recipes call for bones or a carcass, and the reason I am in love with your crock pot version is because at the end of the process, I not only have the chicken stock, but the shredded chicken which saves my life at dinner time nearly two to three times a week. Thanks for listening…:-)

  6. Sounds delish! However, I have a dumb question – Wouldn’t you get food poisoning by throwing everything in the crock pot the night before without turning it on until morning? Am I missing something?

    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.

    Are you supposed to turn it on when you put everything in?

    • Sorry for the confusion, leave it in in the fridge with the lid on, the plug it in the morning. Also, you can let it cook all night while you sleep 12 hours low instead.