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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!

Homemade Chicken Broth

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

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)

Homemade Chicken Broth Aromatics in Slow Cooker
Adding water to slow cooker for homemade chicken broth
Adding peppercorns and salt to chicken breasts and aromatics in slow cooker

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

Covering slow cooker for homemade chicken broth
removing chicken breast from slow cooker
straining homemade chicken broth

Homemade Chicken Broth Recipe Video

Homemade Chicken Broth

5 from 7 votes
Course: Soup
Cuisine: American
Calories: 17
Servings: 8 cups
A simple and absolutely delicious homemade chicken broth that you can make in your slow cooker or crockpot!


  • 1 large onion chopped
  • 1 large carrot chopped
  • 2 ribs celery chopped
  • 1 cup fresh parsley lightly packed
  • 2 large bone-in skin-on chicken breast halves 2 to 2 1/2 pounds
  • 1 teaspoon fine sea salt
  • 1 tsp whole black peppercorns
  • 10 cups water


  • Add onion, carrot, celery and parsley to a 6-quart slow cooker or crockpot. Place chicken breast halves on top in a single layer. Sprinkle salt and peppercorns over chicken. Pour in water.
  • Cook 5 hours on high. Remove chicken, discarding skin and bones. Reserve chicken for another use. Strain solids out of broth and use freeze.


Calories: 17kcal | Carbohydrates: 3g | Sodium: 325mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2180IU | Vitamin C: 12.2mg | Calcium: 33mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Selinee says:

    5 stars
    Such an easy chicken broth recipe, it came out very good.

    1. Marissa Stevens says:

      So glad you’re enjoying the recipe, Selinee!

  2. Betty Allen says:

    Hi, How long would this keep in refridgerator.

    1. Marissa Stevens says:

      Hi, Betty! It will keep 3-4 days in the refrigerator and 2-3 months in the freezer.