Slow Cooker Chicken Bone Broth Recipe will help you make the most nutritious soups for your family and friends.
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” – Marge Kennedy
It’s so simple and inexpensive to make it, you will no longer buy those boxes of broth.
Making my own soup stock was one of the easiest ways I found to save a little extra money. Once you get in the habit of saving leftover peels and ends, making your own homemade bone broth with chicken is a breeze.
The depth of flavor homemade broth gives to any recipe is well-worth the time invested. I love to make several batches of broth in the summer, so they are ready to go for my fall soup recipes.
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Ingredients for Slow Cooker Chicken Bone Broth:
2 1/2 pounds chicken pieces (backs and wings)
3 stalks cut up celery with leaves
3 medium unpeeled carrots, cut up in large pieces
1 large unpeeled onion, cut up in large pieces
small bunch fresh parsley
4 unpeeled garlic cloves, halved
2 bay leaves
1 teaspoon sea salt or liquid aminos
1 teaspoon dried thyme or sage
1/2 teaspoon whole black peppercorns
1 tablespoon apple cider vinegar
8 cups filtered water
How to Make Slow Cooker Chicken Bone Broth:
1) Cut chicken wings at joints into three pieces.
2) Place chicken and the rest of the ingredients in a 6-quart slow cooker. Cover and cook on low for 9-12 hours.
3) Strain broth into a large bowl with a fine mesh strainer.
4) Throw away vegetables, chicken bones and seasonings.
5) Place broth in refrigerator overnight and skim off fat that has become hard on top of the broth in the morning
Slow Cooker Chicken Bone Broth Printable Recipe:
- 2 1/2 pounds chicken pieces (backs and wings)
- 3 stalks cut up celery with leaves
- 3 medium unpeeled carrots, cut up in large pieces
- 1 large unpeeled onion, cut up in large pieces
- small bunch fresh parsley
- 4 unpeeled garlic cloves, halved
- 2 bay leaves
- 1 teaspoon sea salt or liquid aminos
- 1 teaspoon dried thyme or sage
- 1/2 teaspoon whole black peppercorns
- 1 tablespoon apple cider vinegar
- 8 cups filtered water
- Cut chicken wings at joints into three pieces.
- Place chicken and the rest ofthe ingredients in a 6-quart slow cooker. Cover and cook on low for 9-12 hours.
- Strain broth into a large bowl with a fine mesh strainer.
- Throw away any vegetables, bones and seasonings.
- Place broth in the refrigerator overnight and skim off the fat that has become hard on top of the broth in the morning.
Tips for making this recipe:
1) If you’re watching your salt intake, you can use Bragg’s Liquid Aminos instead. Bragg’s is the same company that makes apple cider vinegar with the mother, so you know you’re in good hands. You can find it here.
2) You don’t want to be heavy on the seasoning because when you make your soup or other recipe, mixing the additional ingredients can make the flavor overpowering.
3) Inexpensive meat cuts have the same nutritional value as expensive cuts, so there is no reason to spend more money.
4) You can freeze your stock for up to six months or it will keep for four days in the refrigerator.
6) Use an ice-cube tray to freeze cubes of chicken stock for future recipes calling for just a little broth.
7) Avoid turnips and cabbage because they can overwhelm the flavor of the stock.
8) Potatoes can make the broth cloudy because of all the starch, so avoid using them.
9) For a richer base, crack the chicken bones every inch or so before starting to cook.
10) Adding the apple cider vinegar will help draw out the minerals and nutrients from the bones.
What you’ll need to make this recipe:
We’ve reached the end of Slow Cooker Chicken Bone Broth Recipe. I hope you enjoyed it.
If you tried this recipe, let me know in the comments below how you liked it.
Thanks for stopping by!