Recipe by Micki Stout
"This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 pounds
bone-in chicken pieces
micki thanks for the great recipe! this is the best way to make chicken broth!!! no skimming:-) i have made it about three/four times. i played around with using different cuts of chicken and i feel chicken thighs and wings work the best. the dark meat held up to the long cooking time. i don't like dried basil, instead i used a bit of fresh thyme, one bay leaf, one tsp of black peppercorns (don't use gourmet blend - way to peppery). fyi - the last batch of broth i made, i deboned the chicken after 4 hours. i put the bones back in for the last 4 hours and the broth came out more rich and thick.
Wonderful stock - and so easy anyone could do it. We love parsley, so I subbed parsley for the basil, and it was great.
Good recipe. I used thighs, and didn't bother skinning them. After cooking all day, I let it sit in the fridge overnight and skimmed off the large amount of fat on top. I used some in Vegetable Couscous from this site, and froze the rest in 1-cup portions to use in recipes. It has a nice deep, rich flavor and made the couscous taste wonderful. I have done this before with a chicken or turkey carcass. I added a bit of salt (not too much though, I hate how salty store-bought broths are, even the "reduced-sodium" varieties...) Will make again!
Excellent recipe! I think one should try to give the recipe an "as is" a before rating so the rating is fair, but since I make chicken broth all the time and in the crock pot I am going to violate my rule. I am dying to try basil in the broth having never tried it before. It should be wonderful and why didn't I think of it myself as it is a natural for chicken? lol! As a tip to others, I buy whole chickens when they are on sale, throw them in the freezer and whenever I need chicken meat for a recipe I cook one in the crock pot. I don't bother thawing, I just remove the outer plastic bag. Also longer cooking concentrates the broth and makes it more flavorful, so those who had problems with flavor could improve it by longer cooking. I usually start mine at night before I go to bed so it is ready to finish when I get up the next morning. I use a large glass to hold a quart freezer bag open while I ladle the broth into it. I do two sizes; a 3 cup and a 1 cup. The one cup is handy for when a recipe only needs a small amount of both. I remove the air from the bags and lay them flat on a cookie sheet. Once they are frozen hard, stand them up on end and put in a shoebox sized plastic basket.
I made many batches of this wonderful broth when the recipe was posted. I filled 1/2 gallon size freezer bags with the strained broth and put them in the freezer. This fall, I have already made two WONDERFUL home-made 'chicken noodle' and 'chicken, vegtable and rice' soups in the crock pot, with this broth as my base. I can't wait to make more for the freezer and upcoming winter months!!
Micki, thanks. I'm new to crock pot cooking. This is such a grand idea because I so much prefer home made stock to canned or ugh cubes. I left out basil, didn't peel onion. Peel gives a little darker color. I put broth in refrig., discarded fat, then put into ice cube tray, froze
then placed cubes into freezer bag. Have easy home made on demand. Much easier than old way!
I used chicken thighs only, for deeper flavor. About halfway through, I removed the skin & meat from the bones and returned the bones to the crockpot. After it was done, I placed the broth in the fridge overnight so that the fat could rise to the top, solidify, and I could just lift it off. Worked great. Used some, then jarred up the rest and froze it. Homemade chicken stock is so flavorful, and better yet, I can control the seasonings, especially salt that is so prevalent in the store-bought stuff! Thanks so much, Micki!
I have made this recipe a few times now and have followed suggestions regarding spices to add by other reviewers. The broth turned out wonderful each time though the first couple of times I only made soups with it. I liked the original version best for making other recipes with the chicken, except that I substituted dried parlsey for basil. After cooking it all day, I strained the vegetables and left the broth with the chicken in it in the refrigerator overnight. The next day, I skimmed the fat, cut up the meat and strained the broth through a sieve lined with a paper towel. Half of the broth will be used with some of the chicken in soup and I froze the other half to make the Oriental Shrimp Noodle soup, also on this site. I also made Angel's Chunky Chicken Salad and chicken burritos using Salsa Chicken Burrito filling, both recipes on this site, and both yummy. Four different meals from one recipe gives me a little variety, as I'm cooking for two. Thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Broth in a Slow Cooker
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 134
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Favorite Italian chicken dish prepared in a slow cooker.
Making this chicken taco soup is a snap in the slow cooker.
This easy, ingenious method makes delicious pot pie like a slow-simmered stew.