Homemade Chicken Broth From Your Crock Pot

There’s something deeply comforting about coming home to the rich, savory scent of homemade chicken broth simmering on the stove—or better yet, in your crock pot. I’ve been making this easy, no-fuss version for years, and it’s become one of my absolute go-to recipes when I want to use up scraps, clean out the fridge, or just create something nourishing from scratch. It’s simple, hands-off, and tastes so much better than anything you can buy at the store. Plus, there’s nothing quite like knowing exactly what went into your soup: real ingredients, no preservatives, just pure flavor.

What Is Homemade Chicken Broth?

Homemade chicken broth is a clear, flavorful liquid made by slowly simmering chicken bones, meat, vegetables, and aromatic herbs in water. Unlike bouillon cubes or instant powders, this kind of broth develops deep umami notes as the collagen from bones breaks down over time, creating a naturally gelatinous, satisfying base for soups, stews, risottos, and more. This particular recipe uses leftover chicken breast halves—perfect if you’re cleaning out the fridge—along with onion, carrot, celery, garlic, thyme, bay leaves, cilantro, and peppercorns. The slow cooker does all the work, gently extracting every bit of goodness without boiling away delicate flavors.

Why You’ll Love This Recipe

This recipe isn’t just convenient—it’s transformative. Imagine starting your morning by tossing everything into your crock pot, heading out for errands or work, and returning hours later to the most fragrant, soul-warming aroma filling your kitchen. That’s the magic of this method. There’s no constant stirring, no risk of burning, and absolutely no babysitting required. Whether you’re meal prepping, managing a busy schedule, or simply want to enjoy fresh flavors without the hassle, this broth delivers every time.

Another reason I love it? Flexibility. Got leftover roasted chicken? Save the carcass. Found some old carrots or celery in the crisper? Toss ‘em in. Want extra depth? Add a few wing tips or chicken backs from your last grocery run. This recipe welcomes whatever you have on hand, which makes it incredibly sustainable and budget-friendly too. And let’s not forget how good it tastes—rich, slightly sweet, with herbal undertones that make any dish feel special.

How to Make Homemade Chicken Broth

Quick Overview

You’ll combine chicken breast halves (or bones), quartered onion, carrot, tomato, celery stalks, garlic cloves, thyme sprigs, bay leaves, fresh cilantro, whole peppercorns, and kosher salt in your slow cooker. Then fill it with water, cover, and let it cook on high for 4 hours or low for 8. Once done, strain, skim off the fat, and store or freeze. It’s that simple.

Ingredients

3 chicken breast halves
1 onion, quartered
1 tomato, quartered
1 cup carrots
2 celery stalks
2 cloves garlic
2–3 sprigs thyme
3 bay leaves
Fresh herbs like cilantro or parsley (I used cilantro)
Whole peppercorns
Kosher salt

Step-by-Step Instructions

Place all ingredients into your crock pot and cover them with water. Make sure everything is submerged—this helps extract maximum flavor.
Cook on high for 4 hours or low for 8 hours. If you’re using bones instead of chicken breasts, you may need to extend the time slightly for deeper extraction.
When finished, remove the solids using a slotted spoon or fine-mesh strainer. Discard the vegetables and herbs, but save the chicken if you plan to shred it for salads, sandwiches, or other recipes.
Let the broth cool slightly before transferring to containers. For storage, refrigerate up to 2 days or freeze for several months. When chilled, the fat will rise and solidify—just pop it off before using!

What to Serve It With

This broth is incredibly versatile. Use it as the base for classic chicken noodle soup, add diced avocado and lime for a zesty chicken and avocado soup, or blend it with steamed broccoli and a splash of cream for a creamy creamed broccoli soup. You can also pour it over rice or quinoa with sautéed greens for a quick, nourishing meal, or sip it straight when you’re feeling under the weather—it’s like a hug in a bowl.

Top Tips for Perfecting Your Homemade Chicken Broth

Use quality ingredients: Even though they’ll be discarded, fresh veggies and herbs contribute significantly to flavor.
Don’t overcrowd the pot: Leave room for the liquid to circulate and reduce properly.
Add acid at the end if desired: A splash of apple cider vinegar during cooking can help pull minerals from bones, boosting nutritional value.
Strain thoroughly: Use a fine-mesh sieve or cheesecloth to catch tiny particles and achieve crystal-clear stock.
Skim the fat after chilling: This makes storing easier and keeps your broth lighter when reheated.

Storing and Reheating Tips

Store cooled broth in airtight glass jars or freezer-safe containers. Refrigerated broth lasts up to 2 days; frozen broth stays usable for several months. To reheat, bring to a gentle simmer on the stovetop or warm through in a microwave-safe bowl. Skim any hardened fat before serving. If freezing, leave about an inch of headspace since liquids expand when frozen.

Frequently Asked Questions

Can I use leftover chicken bones instead of chicken breasts?

Yes! Chicken bones (like from roasted poultry or rotisserie chickens) give even richer, more gelatinous broth. Just adjust cooking time—bones typically need longer to extract flavorfully.

Do I have to use all those vegetables?

Not at all. Feel free to swap or omit based on what you have. Onion, garlic, and carrots are the core trio for depth, but celery, tomatoes, and herbs really elevate the taste.

Is this broth gluten-free and dairy-free?

Absolutely. As long as you don’t add flour or butter, this recipe is naturally both gluten-free and dairy-free.

How do I remove the fat after the broth cools?

Once chilled, the fat will harden on top. Simply lift it off with a spoon or use a slotted scoop before reheating.

Final Thoughts

This homemade chicken broth recipe has earned its place in my weekly rotation—not just because it’s delicious, but because it brings a sense of calm and control to cooking. It turns leftovers into comfort, scraps into sustenance, and effortlessly into something magical. Whether you’re new to making stocks or a seasoned pro, I hope this becomes your favorite go-to too. Give it a try, share your results with me (@skinnytaste), and remember—the best recipes are the ones you make again and again.