Best 6 Slow Cooker Chicken Bone Broth Recipes

Indulge in the goodness of homemade chicken bone broth, crafted with love and care in your slow cooker. Discover the secrets of extracting rich flavors and nutrients from humble chicken bones, vegetables, and herbs. With step-by-step instructions and insightful tips, this guide offers three distinct recipes tailored to your preferences. Whether you seek a classic broth, a savory Asian-inspired broth, or a healing broth infused with anti-inflammatory turmeric, you'll find the perfect recipe to nourish your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER CHICKEN BONE BROTH

Slow Cooker Chicken Bone Broth image

This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.

Provided by France C

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

Ingredients

3 pounds assorted chicken bones
6 cloves garlic, unpeeled
2 unpeeled carrots, cut into chunks
2 stalks celery with leaves, cut into chunks
1 onion, unpeeled and quartered
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon sea salt
½ teaspoon black peppercorns
12 cups water, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
Roast in the preheated oven for 30 minutes, stirring halfway through.
Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 5.5 g, Cholesterol 143 mg, Fat 29.4 g, Fiber 1.2 g, Protein 30.1 g, SaturatedFat 7.9 g, Sodium 376.4 mg, Sugar 2.3 g

SLOW COOKER CHICKEN BONE BROTH RECIPE

Slow Cooker Chicken Bone Broth Recipe image

This is a Kettle & Fire tested and true slow cooker chicken bone broth recipe that features organic chicken bones, fresh vegetables, and herbs.

Provided by Kettle & Fire

Categories Bone Broth

Time 12h15m

Number Of Ingredients 12

Ingredients

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 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)

Steps:

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.

Nutrition Facts : ServingSize 1 cup, Calories 13 kcal, Carbohydrate 3 g, Sodium 17 mg

CHICKEN BROTH IN A SLOW COOKER

Chicken Broth in a Slow Cooker image

This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.

Provided by Micki Stout

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 10h15m

Yield 5

Number Of Ingredients 6

Ingredients

2 ½ pounds bone-in chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 tablespoon dried basil

Steps:

Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 5.8 g, Cholesterol 61.5 mg, Fat 14.8 g, Fiber 1.8 g, Protein 21.7 g, SaturatedFat 4 g, Sodium 99.2 mg, Sugar 2.6 g

SLOW COOKER BONE BROTH

Slow cooker bone broth image

Leave this bone broth overnight in the slow cooker. It's flavoured with vegetables, bay, lemon and herbs to make it all the more satisfying on a winter's day

Provided by Good Food team

Categories Soup

Number Of Ingredients 6

Ingredients

Beef, veal bones and or chicken, ask your butcher what they have
2 carrots , roughly chopped
1 leek , roughly chopped
1 celery stick , roughly chopped
juice 1 lemon
1 bay leaf

Steps:

Heat oven to 180C/160C fan/gas 4. Spread the bones out on a baking sheet and roast them for an hour, turning them over after 30 mins.
Heat the slow cooker if necessary. Pack the veg into the slow cooker, add the bones and enough water to fill the pot to within 2cm of the top. Add the lemon juice and the bay leaves. Cover and cook on Low for 18-36 hours. The longer you cook the broth the darker it will become.
Place a colander over a bowl and scoop out all the bones into the colander. Return any broth from the bowl to the pan. Strain all the liquid through a fine sieve. Taste, and season only if you need to. Allow the broth to cool and lift off the fat. Store in the fridge for up to 3 days or transfer to freezer bags once it has cooled.

Nutrition Facts : Calories 45 calories, Fat 0.3 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium

SLOW-COOKER BONE BROTH

Slow-Cooker Bone Broth image

When it's warm it looks like beefy tea and when it's cold it looks like a savory gelatin. Some drink it for nourishment and others use it as a replacement for their morning coffee. Whatever your reason for liking bone broth, a slow cooker makes it easy to cook-and eliminates the need to simmer a pot over an open flame for 12 plus hours. Enjoy it plain, or try a few of our tried-and-tested flavor additions to customize and brighten your cup.

Provided by Food Network Kitchen

Time 13h25m

Yield about 2 quarts

Number Of Ingredients 12

Ingredients

3 pounds beef oxtails or short ribs
3 pounds beef bones, such as marrow, knuckle or neck bones
3 tablespoons tomato paste
3 medium carrots, cut into large pieces
3 stalks celery, cut into large pieces
1 onion, quartered
3 cloves garlic, smashed
5 sprigs fresh parsley
3 bay leaves
12 black peppercorns
1/2 cup apple cider vinegar
crushed lemongrass

Steps:

Preheat the oven to 400 F.
Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes.
Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).
Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.
Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.
Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins.

SLOW COOKER BONE BROTH

Slow Cooker Bone Broth image

This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.

Provided by The Gruntled Gourmand

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 8h50m

Yield 8

Number Of Ingredients 10

Ingredients

3 pounds beef bones, or more to taste
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
5 cloves garlic, smashed
1 teaspoon whole black peppercorns
2 bay leaves
cold water to cover
2 tablespoons apple cider vinegar
kosher salt to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
Roast bones in the preheated oven until browned, 25 to 30 minutes.
Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g

Tips:

Choose the right chicken bones: Use a combination of chicken backs, necks, and feet for a rich and flavorful broth. You can also use chicken wings or thighs, but avoid using breasts, as they are too lean.
Roast the bones before simmering: Roasting the bones in the oven prior to simmering them in the slow cooker helps to develop a deeper flavor and color.
Add plenty of vegetables: Vegetables like carrots, celery, and onions help to add sweetness and depth of flavor to the broth. You can also add other vegetables like garlic, leeks, or parsnips.
Use fresh herbs: Fresh herbs like thyme, rosemary, and bay leaves add a wonderful aroma and flavor to the broth. You can also add other herbs like parsley, sage, or oregano.
Let the broth simmer for a long time: The longer you simmer the broth, the more flavor it will develop. Simmer the broth for at least 8 hours, or up to 24 hours for a really rich and flavorful broth.
Strain the broth: Once the broth is done simmering, strain it through a fine-mesh sieve to remove any solids. You can also skim off any fat from the surface of the broth.

Conclusion:

Making chicken bone broth in a slow cooker is a great way to create a delicious and nutritious broth that can be used in a variety of dishes. By following these tips, you can make sure that your broth is flavorful, rich, and full of nutrients.