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A glass mason jar filled with broth, with a bunch of parsley in the background.

Slow Cooker Chicken Bone Broth

This simple recipe for Slow Cooker Bone Broth is flavorful, rich, and nourishing. It's easier than you think and tastes SO much better! 
5 from 1 vote
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Course: Soup
Prep Time: 30 minutes
Cook Time: 15 hours
Total Time: 15 hours 30 minutes
Servings: 8 cups
Author: Dorothy from Folk Kitchen

Equipment

Ingredients

  • 2 whole chicken carcasses previously cooked, with meat removed
  • 1 onion peeled and quartered
  • 2 carrots peeled and quartered
  • 2 celery ribs halved
  • 8-12 cups water
  • 2 tablespoons apple cider vinegar optional
  • 2 teaspoons salt
  • 1 teaspoon peppercorns or ½ teaspoon ground pepper (optional)
  • 2 bay leaves (optional)
  • ½ bunch parsley (optional)

Instructions

  • Add the chicken carcasses, onion, carrots, celery, apple cider vinegar (if using), salt, peppercorns, and bay leaves to a 6 quart (or larger) slow cooker.
  • Pour in enough water to cover the bones and vegetables by about 1-2 inches.
  • Cook on “low” for 15-18 hours, or until the broth is amber colored and rich in flavor. If the water level drops below the bones at any time, top it off with additional filtered water.
  • If desired, add parsley during the last hour of cooking.
  • Remove the solids from the slow cooker using a slotted spoon (or mesh ladle) and discard them (or use for another batch of broth - see notes*).
  • Fit a large bowl with a mesh strainer and ladle the broth into it. The remaining solids will catch in the strainer and can be discarded.
  • Use a ladle and fine strainer or sieve to strain the broth as you pour it into canning jars or your preferred storage containers.
  • Let the broth come to room temperature and transfer to the fridge to cool. Once your broth has cooled, a layer of fat will form at the top of your container. If desired, you can remove the fat cap and then use or store your bone broth.

Notes

Adapted from How to Make Chicken Broth
Previously cooked chicken: I like to use local chicken that I roast at home (try my Dutch Oven Roasted Chicken recipe), but you could even use rotisserie chicken if you wanted to. 
*A Second Batch: If you'd like to use the bones for a second batch, you absolutely can. This is called Remouillage and is a very economical way of making broth. Simply add the bones and fresh vegetables to a pot and cover with water again. This time, simmer the broth to about half (remove the lid after 8-10 hours have passed if using a slow cooker) of its original volume to concentrate the flavor of the broth. While it will not be gelatinous like your first batch, it will still be very nutritious and will work well in all of your favorite recipes!
Freezing: Transfer cooled and chilled broth to freezer safe containers (plastic, glass, or silicone molds like Souper Cubes). Label and store for up to 3 months in the freezer.
Fat: If you would like to remove the fat, wait for the broth to chill completely and remove the top hardened layer. The fat creates a seal and prevents oxygen from getting in, so leaving the fat intact will prolong storage time. Removing fat is recommended just before using in your favorite soup or stew. You can even use the removed chicken fat for cooking, similar to how you would use schmaltz.