Slow Cooker Chicken Broth

Total Time
4 hr 12 min
12 min
4 hr
No store-bought broth can compare to the rich flavour, silky texture, andgolden colour of homemade. Using a slow cooker means there’s no checking and no stirring. For easy use, transfer the broth to mason jars and refrigerate up to 1 week or freeze up to 4 months. Use it in any recipe that calls for canned chicken broth, or drink a mug of the warm broth as a nice change from coffee or tea. Don’t have a slow cooker? Place all the ingredients in a large pot and bring to a boil. Reduce the heat, cover, and simmer until the chicken and vegetables are tender, about 1 hour.


Cooked bone-in skinless chicken breast

4 pound(s), cut-up, bone-in chicken parts (breasts and legs)

Uncooked onion(s)

2 medium, unpeeled and quartered

Uncooked carrot(s)

2 large, scrubbed and quartered

Uncooked celery

2 stalk(s), large, with leaves, quartered

Garlic clove(s)

3 clove(s), large, unpeeled and lightly crushed with side of knife


1 tsp(s), 12 whole black peppercorns

Kosher salt

1 tsp(s), or to taste


8 cup(s)


  1. Place chicken in 5- or 6-L (5- or 6-qt) slow cooker. Add onions, carrots, celery, garlic, peppercorns, and salt. Pour in water. Cover and cook 4–5 hours on High or 8–10 hours on Low.
  2. Using slotted spoon, transfer chicken to large plate or bowl. When cool enough to handle, remove and discard skin and bones. Put chicken meat in airtight container and refrigerate for another use, if you’d like. Ladle vegetables and broth through large sieve set over large bowl. Discard vegetables and peppercorns. Let broth cool to room temperature; cover and refrigerate overnight.
  3. The next day, remove and discard solid fat from surface of broth. Transfer broth to airtight containers or 1 -L (1 -qt) mason jars. Cover and refrigerate up to several days or freeze up to 3 months.
  4. Per serving (250 ml [1 cup]): 12 Cal, 0 g Total Fat, 0 g Sat Fat, 553 mg Sod, 1 g Total Carb, 1 g Sugar, 0 g Fib, 2 g Prot.