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 Slow Cooker Pulled 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. 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 silky soups like Chicken Noodle Soup and creamy dishes like Chicken Pot Pie and Chicken Pot Pie Soup.
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.
Homemade Chicken Broth Recipe Video
Homemade Chicken Broth
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.