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
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
Ingredients
- 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 ½ pounds
- 1 teaspoon fine sea salt
- 1 tsp whole black peppercorns
- 10 cups water
Instructions
- 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.
Such an easy chicken broth recipe, it came out very good.
So glad you're enjoying the recipe, Selinee!
Hi, How long would this keep in refridgerator.
Hi, Betty! It will keep 3-4 days in the refrigerator and 2-3 months in the freezer.
How would the timing change if you used bone in chicken thighs? How many should you add? Thanks!
Hi there, Andrea! Using bone-in, skin-on chicken thighs, I would use the same amount (2 to 2 1/12 pounds) and cook on low for about 4 hours. Let me know how it goes!
I freeze the carcass from a roasted chicken as well. It is like getting a second or even third meal for free.
So true!!
I usually buy chicken broth, but I really should try making my own! It seems hassle free in the slow cooker too! Thanks for sharing Marissa!
Thank you, Leanne! I bet that if you make it once, you'll never go back to the canned or boxed broth. 🙂
I go through SO much chicken broth, it would be wonderful if I could just make my own and store it. It looks like it would be so flavourful! Great recipe Marissa!
Thank you, Katherine! It really is easy and so nice to have on hand.
Homemade chicken broth is SO MUCH better than anything you can buy at the store. This has me craving homemade chicken soup like nothing else 🙂
Yay! Thanks, Kelsie!
Great idea for a post Marissa! Homemade is so much better than canned!
Thanks, Mary Ann!
Nothing like homemade chicken broth! I don't make it nearly enough! What a wonderful base for all sorts of soups. Love it! Pinned 🙂
Thanks so much, Dawn!
You know, I really should make homemade chicken broth more often. I don't know why I don't do it. It's so easy, and you're totally right about the taste! This post is an excellent reminder...and thanks for the proportions in there. Totally saving this one to make next time I have chicken bones!
Yay! Thanks, David!
So simple! Should really do this more!
Awesome! Thanks, Kevin!
Hi Marissa! Love homemade chicken broth! I don't think I've ever purchased broth in a can or box, I always use fresh bone-in, skin on chicken (usually thighs). Whenever the kids were sick they always wanted chicken noodle soup and I truly believe it has medicinal benefits. I've never thrown out a chicken or turkey carcass! Repurpose and reap the benefits!
This doesn't surprise me at all, Dorothy! And I'm definitely going to make this with thighs next time. 🙂 Love your thought: "Repurpose and reap the benefits!" - So true!