Homemade Chicken Bone Broth Slow Cooker (Print Version)

Rich, nourishing broth slow-cooked to perfection. Ideal for sipping or as a soup base.

# What You'll Need:

→ Meats

01 - 3 lbs chicken bones (carcass, wings, backs, or a mix), raw or roasted

→ Vegetables

02 - 2 medium carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 1 large onion, quartered
05 - 4 garlic cloves, smashed

→ Aromatics & Spices

06 - 2 bay leaves
07 - 10 whole black peppercorns
08 - 1 bunch fresh parsley (optional)
09 - 1–2 sprigs fresh thyme (optional)

→ Other

10 - 1 tablespoon apple cider vinegar
11 - 10 cups cold water
12 - 1 teaspoon salt (or to taste)

# Directions:

01 - Place the chicken bones into the slow cooker.
02 - Add the roughly chopped carrots, celery, quartered onion, and smashed garlic cloves on top of the bones.
03 - Tuck in the bay leaves, whole peppercorns, fresh parsley, and thyme sprigs among the bones and vegetables.
04 - Pour in the apple cider vinegar and cold water, ensuring all ingredients are fully submerged.
05 - Cover and cook on LOW for 12 to 18 hours, skimming off any foam that rises to the surface as needed.
06 - Carefully strain the finished broth through a fine-mesh sieve or cheesecloth into a large bowl. Discard all spent solids.
07 - Season the strained broth with salt to taste. Allow it to cool, then skim off and discard any solidified fat from the surface if desired.
08 - Transfer the broth to airtight containers or jars. Refrigerate for up to 5 days or freeze for longer storage.

# Expert Tips:

01 -
  • You literally throw everything in a slow cooker and walk away for half a day.
  • It tastes infinitely better than anything from a carton and costs almost nothing to make.
02 -
  • Resist the urge to stir the broth while it cooks because stirring clouds the liquid and makes it murky.
  • Roasting the bones at 220 degrees Celsius for thirty minutes before slow cooking transforms the flavor from good to restaurant quality.
03 -
  • The longer you cook it, up to about 18 hours, the more collagen you extract, which gives you that satisfying gelatinous texture when chilled.
  • A splash of vinegar is not optional if you want maximum mineral extraction from the bones, so never skip it.

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