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This slow cooker chicken bone broth is easy and hands-free. Simply toss everything in the crockpot, set it to cook, and let it do its thing. The result is a deliciously rich broth that you can use in a variety of recipes or sip as is. Plus, it’s a great way to use a chicken carcass, whether you use a rotisserie chicken from the store or a home-cooked chicken.
Slow Cooker Bone Broth
Using a slow cooker is the perfect way to make bone broth. The slow cooker lets you simmer the broth slowly, giving time for the bones to break down and allowing all the flavors to fully develop.
The main difference between chicken broth and bone broth is the time you cook the broth. Bone broth takes much longer to cook, giving time for flavor to develop.
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 Bone Broth Recipe Works
- Adding an acidic ingredient like vinegar helps break down the collagen.
- A long, slow simmer breaks down the connective tissues and helps draw out more flavor.
- Using a slow cooker makes this a hands-free, no-fuss recipe. You can set it up in the morning and leave it all day without having to worry about stirring or watching it.
- This is the perfect way to use any leftover veggies or herbs in your kitchen and reduce waste.
- Store-bought broth doesn’t even come close to the flavors in homemade chicken broth. This rotisserie chicken broth will take all your homemade soups and stews to the next level.
Ingredients for Bone Broth With Chicken Bones
Here is a list of the ingredients you will need for this crockpot bone broth recipe. Scroll down to the printable recipe card for all the details.
- Chicken bones. You can use the carcass from a rotisserie chicken or the leftover bones from your bbq chicken legs.
- Vegetables. We used celery, carrots, and onions. You can use veggie scraps and peels because you will strain the broth later.
- Apple cider vinegar. Any acidic ingredient will work here. You can use lemon juice or a different kind of vinegar. Even if you skip the acid, the long cooking time will break down the bones and cartilage.
- Salt and pepper. We tossed in whole peppercorns, but you can also use a pinch of ground pepper.
- Herbs. Just about any herb will go great in this broth, so use what you have on hand. We used garlic, bay leaves, rosemary, and sage. Some other options are tarragon, oregano, thyme, and marjoram.
Recipe for Bone Broth With Chicken Bones
Here is a brief overview to get an idea of what to expect with this slow cooker bone broth recipe. Scroll down to the printable recipe card for all the details.
- Place all the ingredients in a large slow cooker and cover with water.
- Cook on high for 1 hour, then reduce to low and cook for 12 to 24 hours. The bones will get soft and crumble if you cook them 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 three days or in the freezer for up to 3 months.
Bone Broth Substitutions and Variations
The celery, carrots, and onions used in this recipe are a classic combination of aromatic vegetables that adds depth of flavor. But you aren’t limited to those vegetables. Try adding any combination of shallots, scallions, leeks, bell peppers, ginger, fennel, or lemongrass.
You can add other herbs such as thyme, oregano, marjoram, tarragon, or basil.
Use the bones from a smoked whole chicken for a slightly smoky flavor, or make turkey broth using a turkey carcass.
Bone Broth: Chicken Vs Beef
While making bone broth from chicken bones and beef bones includes similar ingredients like vegetables, herbs, and spices, chicken bone broth can also include parts like feet or necks, while beef bone broth might include marrow bones or knuckles.
Tips for the Best Bone Broth
Making bone broth at home is not complicated, but a few tips can make all the difference. These pointers will help you whip up a homemade broth with chicken bones. So don’t toss out the bones when you finish eating your rotisserie chicken. This recipe will help you maximize your meals.
- Cook the broth until the bones get soft and crumble.
- Use a fine mesh metal strainer to strain the liquid and discard the solids.
- Since bone broth is full of collagen, it will gelatinize when you refrigerate it. As soon as you heat it back up, it will return to a liquid state.
- For a deeper flavor, roast the chicken bones in the oven before making the broth.
- To maintain the clarity of the broth, avoid boiling it. Excessive boiling can cause the broth to get cloudy. One of the advantages of using a slow cooker is that it has lower heat, and the broth is less likely to reach a boil.
⏲ Storage
Keep the broth in airtight containers like mason jars and store it in the refrigerator for three days.
You can freeze this crockpot bone broth for up to six months. We don’t recommend freezing liquids in glass jars, so use plastic containers or ice cube trays to freeze it.
Homemade slow cooker chicken bone broth is much better than store-bought broths, and it is so easy to make. Don’t toss out your chicken carcass (or the turkey carcass for that matter) – use it to make a flavorful broth that you can use for all your cooking needs.
Helpful Tools to Make Bone Broth
Whipping up bone broth is a breeze with the right tools. Here’s what you’ll need to get started:
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Slow Cooker Chicken Bone Broth
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Ingredients
- 1 chicken carcass from a 4 to 5 pound roasted chicken
- 4 celery stalks, roughly chopped
- 2 medium carrots, roughly chopped
- 2 medium yellow 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 cloves of garlic
- 2 bay leafs
- 1 sprig of fresh rosemary
- 4 fresh sage leaves
- 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!This recipe was initially published on October 12, 2015. Check out all our Web Stories here.
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. 🙂