If you think making homemade chicken bone broth recipe on the stove top is easy, making it in a crockpot is pretty much effortless.
The key to making truly delicious chicken bone broth that extracts every last bit of goodness and flavor from the bones is a long, slow simmer for hours on end. For that reason, the slow cooker is the perfect vessel for the job, as it keeps the broth cooking at an even temperature for however long you need.
This is how we do it in our kitchen. We even made a video to show you how it’s done so you can easily make it in your own kitchen too.
With a crock pot, fully-flavored and nutritious chicken bone broth no longer has to take up your entire day as you watch the stove. All you have to do is toss some leftover chicken bones into a slow cooker with a few vegetables, add a handful of herbs and a touch of pepper, and set it overnight or before you head out for work. By the time you’re back, you’ll have a solid supply of chicken broth for sipping, improving digestive health and flavoring food.
This chicken bone broth recipe is our tested and true recipe that we’d highly recommend you give it a try. Want to try our beef bone broth recipe as well? We’ve got you covered.
Slow Cooker Chicken Bone Broth Recipe
This is a Kettle & Fire tested and true slow cooker chicken bone broth recipe that features organic chicken bones, fresh vegetables and herbs.
- 2 pounds chicken bones (leftover from roasted chicken, preferably organic)
- 2 stalks celery (roughly chopped)
- 2 carrots (skin on, roughly chopped)
- 1 yellow or white onion (roughly chopped)
- 1 green bell pepper (roughly chopped)
- 1 head of garlic
- 1/2 cup fresh parsley
- 1/4 cup fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 8-10 cups filtered water (or enough to cover ingredients)
- Rinse vegetables and herbs and place into a slow cooker.
- Add chicken bones and all remaining ingredients to slow cooker and cover with enough water so that all ingredients are submerged.
- Turn on slow cooker to low heat and let cook for 12-18 hours.
- Remove from heat and carefully separate the vegetables and bones from the broth.
- Strain the broth into a bowl through a colander, and strain once more through a cheesecloth to remove any remaining particles.
- Pour broth into an airtight jar and store in the refrigerator for up to a week, or freeze for up to 3 months.