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This slow cooker chicken broth is a hands-off way to create a rich, deeply flavored base for soups, stews, and sauces. Whole chicken bones simmer low and slow with aromatics for hours, extracting every bit of savory goodness. Strain and store for a golden, homemade broth that’s effortlessly made while you go about your day.
Is this Bone Broth?
Technically, yes. The only real difference between chicken broth and bone broth is the cook time. Broth simmers for a few hours; bone broth cooks for much longer. This recipe gets 12 to 24 hours in the slow cooker, so it falls squarely in bone broth territory that is collagen-rich, mineral-loaded, and deeply flavored.
You can even use the bones from our chicken quarters or chicken thigh recipes. This is the ultimate way to get the most out of your chicken dinner.
Here is Why This Chicken Broth Recipe Works
Long, low heat does the heavy lifting: Cooking for 12 to 24 hours gently breaks down the bones and connective tissue, making the broth naturally rich and full of body.
Cider vinegar extracts more minerals: A splash of vinegar helps draw nutrients from the bones without affecting the flavor.
No waste, all reward: A leftover roasted chicken carcass becomes the base of something way more useful than compost. Made a slow cooker whole chicken? Save those bones for this broth.
Herbs add subtle complexity: Rosemary, sage, and bay leaf infuse without overpowering the broth’s clean chicken flavor.
Ingredient Notes
Chicken Bones: Use a leftover carcass from a whole roast chicken or store bought rotisserie chicken. Even bones from BBQ chicken legs or thighs work fine. You can even use the bones from a smoked whole chicken for a slightly smoky flavor
Veggies: Celery, carrots, and onions are classic, but veggie scraps and peels are fair game. It all gets strained.
Acid: Apple cider vinegar helps pull minerals from the bones, but lemon juice or even skipping it works too. The long simmer does the heavy lifting.
Herbs: Use what you’ve got. Rosemary and sage add depth, but thyme, oregano, or bay leaves are all solid choices. Garlic is non-negotiable.
Love set-it-and-forget-it meals? Try our slow cooker chicken paprika next. It’s rich, saucy, and just as effortless.
Recipe Tips
Start hot, then go low: One hour on high kick-starts extraction. After that, switch to low and let it ride.
Don’t overfill the pot: Stick to 3½ to 4 quarts of water so the broth stays rich, not watery.
Avoid boiling: Boiling clouds the broth. Slow cookers are ideal because they hold a steady, gentle simmer.
Roast the bones if you want extra depth: It’s optional, but roasting first gives a darker, more savory broth.
Use a fine mesh strainer: It catches all the bits and leaves you with a clean, clear broth.
Expect it to gel: That jiggle in the fridge? That’s collagen doing its job. It’ll melt right back to liquid when warmed.
Slow Cooker Chicken Stock Recipe
Chicken broth in the slow cooker is the kind of set-it-and-forget-it cooking that pays off big. Deep flavor, rich texture, zero babysitting. Keep a stash in the freezer and you’ll always be one step away from great soup, risotto, or sipping stock.
If you are making a seafood recipe, try our fish broth.
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Slow Cooker Chicken Bone Broth
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 chicken carcass , from a 4 to 5 pound roasted chicken
- 4 stalks celery , roughly chopped
- 2 large carrots, roughly chopped
- 2 onions, quartered
- 2 tablespoons cider vinegar, optional but helps extract the minerals from the bones
- 1 teaspoon whole peppercorns
- ½ teaspoon salt
- 3 to 5 garlic cloves
- 2 bay leaves
- 1 sprig fresh rosemary
- 4 fresh sage
- 3 ½ to 4 quarts water
Instructions
- Place all the ingredients in a large slow cooker, cover with water and cook on high for 1 hour then reduce to low and cook 12 to 24 hours. The bones will get soft and crumble if you cook it long enough.
- Strain everything through a fine mesh strainer and discard the solids.
- Season with salt and pepper as desired.
- Store in the refrigerator for 3 days or the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
How much is a serving? 1 cup?
Sorry that wasn’t clear. I adjusted the nutritional information so it reflects what is in 1 cup. Thanks for the comment.
Looks good: do you add any water?
Oh Laura, thank you for this comment! I neglected to put the water in the recipe card. I updated the recipe. 🙂