Slow Cooker Turkey Broth

This method makes a concentrated turkey broth. The amount of concentration will depend on how much meat is on the turkey wings and the amount of time you simmer them in the water. As a general rule, for regular turkey broth you can usually mix 1/2 cup of this broth with 1/2 cup water.

Serves: 4Hands-on: 10 minutesTotal: 16 hours 10 minutesDifficulty: Easy

Serves: 4


  • 3 lbs. bone-in turkey wings
  • 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 turkey, onion, carrots, and celery to a slow cooker. Add the salt, pepper, and water. Cover and cook on low for 6 to 8 hours. (Cooking time will depend on the size of the turkey wings.) Allow to cool to room temperature.
  • Strain, discarding the cooked vegetables. Remove any meat from the bones and save for another use; discard the skin. 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.