Homemade Chicken Broth

With a couple of large, bone-in, skin-on chicken breast halves, it’s easy to make Homemade Chicken Broth in your slow cooker or crockpot. Not only will you have more than 2 quarts of rich, flavorful chicken broth, but ample tender, delicious chicken that’s endlessly versatile!

Though you could make this with a whole chicken (as I sometimes do), I like the simplicity of bone in skin on chicken breast halves. They impart the rich flavor that only chicken with bone and skin intact can (as in this Shredded Chicken recipe), and it only takes a couple of minutes to remove the skin and bones then shred and/or chop the meat. Dealing with a whole chicken is a bit more involved.

Whenever I roast a chicken, I either freeze the roasted carcass or make the broth right away (same goes for making Corn Stock with bare corn cobs). The roasted bones yield a deeply colored, flavorful broth. Starting with raw chicken yields a lighter, more delicate broth. It’s equally delicious and more appropriate for soups like Chicken Noodle Soup, Chicken Pozole Verde and creamy dishes like Chicken Pot Pie and Chicken Pot Pie Soup.

More Homemade Broth Recipes

• Pork Bone Broth
• Beef Bone Broth
• Miso Ramen Broth
• Shoyu Ramen Broth

How to Make Homemade Chicken Broth

Step 1: Add all chicken broth ingredients to slow cooker or crockpot (onion, carrot, celery, fresh parsley, chicken breast halves, salt, peppercorns and water)

Step 2: Cook 5 hours on high. Remove chicken (discard skin and bones) and reserve for another use. Strain broth and serve or freeze.