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Homemade Slow Cooker Chicken Broth


I love chicken broth. It adds so much flavor and nutritional value to many gluten-free recipes, and homemade slow-cooker chicken broth couldn’t be easier!

Image shows several jars of chicken broth with text that reads "Homemade Slow Cooker Chicken Broth"

Chicken broth is an awesome addition to soups, rice, gravy, sauces… and the list goes on. And like most things, there is just no comparing what comes off the shelves with what you can make yourself. Like homemade lunchmeat. There’s just no comparison.

Homemade chicken broth is out of this world!

But there’s something else – you can make it in the slow cooker with so little work that you’ll never want to buy it again!

In case I haven’t said this before, I love my slow cooker! It’s like magic – you throw a bunch of ingredients in, come back later, and, le poof! Dinner’s ready!

This is chicken broth and not, strictly speaking, bone broth. However, I’ve included apple cider vinegar to help leach the minerals from the bones, just like you would in a “real” bone broth recipe, and then cooked it for nearly 24 hours – until the bones were actually soft. In my opinion, it’s the best of both worlds.


Slow Cooker Chicken Broth Recipe

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This slow cooker chicken broth is so simple to make, and perfect to have on hand for all your recipe needs.

  • Author: Elise


  • 1 chicken carcass  (skin-on for best results)
  • 1 large onion, quartered
  • 2 carrots, cut into chunks
  • 4 ribs celery, cut into chunks*
  • 23 garlic cloves, peeled
  • 10 peppercorns (optional)
  • 23  quarts water
  • 1/4 cup apple cider vinegar


*I like to use the leafy tops from several ribs of celery since they have the same flavor, but aren’t useful in a lot of other recipes

  1. Place all ingredients in a slow cooker and cook overnight for up to 24 hours.
  2. Remove chicken and veggies with a slotted spoon.
  3. Filter liquid through several layers of cheesecloth or a coffee filter.
  4. Debone chicken, chop and add back to the broth or reserve for another use. (hint: it’s great for casseroles!)
  5. Divide broth into freezer bags or containers, or jars for canning.

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  1. I’m a bit confused. You say carcass but I see w whole chicken with the meat in the photo. Carcass means just the bones. I’m slow cooking in my crock pot now four or five carcasses but when I make chicken soup I make the same recipe as you have here.

  2. Hello, I too would like to know if you are using a whole chicken or a picked over chicken carcass? It looks as if you are using a whole chicken in your photo. Please clarify and thank you! :o)


    1. Yes, it’s a whole chicken. You can use a carcass if you’d rather, but I personally like to use a whole chicken so that I have a cooked chicken on hand to use in other recipes.

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    1. If you have time to let it cook for 12+ hours, then low is good. You can cook it on high for about six hours for a quicker turn around.

  4. Could you please tell if you’re supposed to cover the chicken completely with water? The recipe says 2-3 quarts, but I didn’t know if you used the lower end or higher end of that to get to a certain water level with the chicken. Thanks!

    1. As much as your slow cooker will fit basically. Depending on the size of the chicken, it’s usually 2-3 quarts for me. 🙂

  5. I have 8 thigh legs i saved that have a tad of meat on them and i was going to either smoke a whole chicken then use those bones or buy a rotessierie chicken and do same and combine all bones. Would that work and should i use smoked chicken or rotesserie chicken bones?

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