Slow Cooker Chicken Broth
When you remove the chicken from the bones, save the dark meat for use in a casserole and the white meat for chicken salad. (Return the chicken breast to the strained broth and let it cool overnight in the refrigerator before you chop it for the salad; the chicken breast will be more moist and succulent if you do.)
Serves: 4Hands-on: 10 minutesTotal: 16 hours 10 minutesDifficulty: Easy
- 3 lbs. bone-in chicken pieces
- 1 large onion, peeled and quartered
- 2 large carrots, cut into large pieces
- 2 stalks of celery, cut into large pieces
- 1 tsp. salt
- 1 tsp. ground black pepper
- 4½ cups water
- Add the chicken pieces, onion, carrots, and celery to a slow cooker. Add the salt, pepper, and water. Cover and cook on low for 8 hours. Allow to cool to room temperature.
- Strain, discarding the cooked vegetables. Remove any meat from the chicken bones and save for another use. Refrigerate the (cooled) broth overnight. Remove and discard the hardened fat. The resulting concentrated broth can be kept for 1 or 2 days in the refrigerator or frozen for up to 3 months.