Crockpot Homemade Chicken Broth

There’s something incredibly comforting about having homemade bone broth simmering away in the kitchen. I started making it a few years ago when I realized how many cartons of store-bought broth I was going through—and let’s be honest, most of those just taste like salty water with a hint of chicken. Once I got the hang of making broth in the slow cooker, I never looked back. It’s easy, inexpensive, and so much more flavorful. The best part? It turns simple meals into something that feels nourishing and homemade, even on busy weekdays.

Why I Always Keep a Batch of This Broth in My Freezer

You know that warm, cozy feeling when you walk into a home and smell something good bubbling on the stove? That’s what this broth gives me. Whether it’s the base of a hearty soup or used to cook rice for a little extra flavor, it just makes everything better. Plus, it’s a great way to use up leftover bones and veggie scraps. I keep a bag in my freezer and just toss in carrot peels, celery ends, onion skins—nothing goes to waste.

I’ve even made this overnight while we slept, waking up to a kitchen that smelled like comfort. It’s not just about taste, either. There’s a good reason grandmas swore by chicken soup when you were sick—this broth is packed with nutrients that your body actually wants.

A Few Notes on Ingredients (And Why They Matter)

Chicken (with bones): I usually use backs, wings, or the carcass from a roasted chicken. The bones are the magic—they release all that collagen and flavor as they cook low and slow.

Celery & Carrots: These are the base of almost every good broth. They bring earthiness and sweetness without overpowering anything.

Onion (unpeeled): The skin actually adds color and extra nutrients. No need to fuss—just quarter it and toss it in.

Parsley: Adds a fresh finish to the flavor. I usually throw it in during the last hour or two of cooking.

Bay Leaves, Thyme, Peppercorns: These subtle aromatics build complexity in the background without shouting over everything else.

Garlic: Unpeeled and halved. It softens during cooking and adds a mellow richness.

Apple Cider Vinegar: This is one I never skip. It helps pull the minerals out of the bones, giving you a broth that’s not just tasty but good for you too.

Salt or Coconut Aminos: I prefer to keep things light on the salt so I can season each dish later. If I’m using coconut aminos, it adds a little umami depth that’s lovely.

Ingredients

• 2½ pounds chicken pieces (backs, wings, or leftover carcass)
• 3 celery stalks with leaves, chopped into large chunks
• 3 medium unpeeled carrots, cut into chunks
• 1 large unpeeled onion, quartered
• Small bunch fresh parsley
• 4 garlic cloves, halved (no need to peel)
• 2 bay leaves
• 1 teaspoon sea salt or coconut aminos
• 1 teaspoon dried thyme or sage
• ½ teaspoon whole black peppercorns
• 1 tablespoon apple cider vinegar
• 8 cups filtered water

How I Make It (And You Can Too)

1. If you’re using wings, cut them at the joints. This helps them fit better and exposes more bone, which means more flavor.
2. Toss everything into a 6-quart slow cooker—chicken, veggies, herbs, vinegar, water. Let it cook low and slow for 9–12 hours. I usually start it at night so it’s ready the next morning.
3. Strain the broth through a fine mesh sieve into a large bowl. Don’t rush—let it drip naturally so you don’t lose a drop.
4. Discard the solids. Let the broth cool a bit before transferring to jars or containers.
5. Pop it in the fridge overnight. By morning, the fat will rise and harden—you can scoop it off if you want a cleaner broth, or save it for sautéing veggies later.

Practical Tips From My Kitchen

• Go easy on the seasoning. This broth is a blank canvas, and you’ll want to adjust salt and spices when you actually cook with it.
• No need to splurge on fancy cuts. Chicken backs and wings are cheap and just as nutritious.
• Skip turnips or cabbage—they can make the broth smell funky and overpower the chicken flavor.
• Potatoes? Leave them out. Too much starch will make the broth cloudy.
• For a richer flavor, crack the bones with a rolling pin before adding them to the pot.
• Don’t forget the vinegar. It’s the quiet hero that draws out all that goodness from the bones.
• If you’ve got a rotisserie chicken, save every bit of bone and throw it in the freezer. Same for veggie scraps—I have a “broth bag” in the freezer just for this.
• Turkey bones work just as well. I make a big batch after Thanksgiving every year.

How I Store It

After skimming the fat, I usually pour the broth into wide-mouth Mason jars for the fridge. It’ll keep well for 3 to 4 days if sealed tight.

For long-term storage, I freeze it in 1-cup portions or ice cube trays. That way, I can pop out just what I need—whether it’s for reheating rice, thinning out sauces, or making soup in a flash. It lasts up to 6 months in the freezer.

There’s nothing better than knowing your freezer is stocked with real, homemade broth. It means a warm, hearty dinner is always within reach.

Real Talk: Why Homemade Soup Just Hits Different

Making soup from scratch isn’t about being fancy—it’s about slowing down a bit and feeding your family something real. I’ve made soup on quiet Sunday afternoons, and I’ve also thrown together a pot when we were all exhausted but still needed a warm meal. It always delivers.

With this broth as your base, you can go so many directions—creamy asparagus potato soup, a spicy chicken chili, or just a simple noodle soup with leftover veggies and rotisserie chicken.

And the best part? You’ll taste the difference every time.

Try Other Crockpot Recipes:

Crockpot Chicken Gumbo

Crockpot Chicken Nachos

Crockpot Chicken Quesadillas