Slow Cooker Chicken Broth

Making Slow Cooker Chicken Broth is super easy. The broth can be used for noodle soup or frozen for future use.

Course Dinner
Cuisine American
Keyword Slow Cooker Chicken Broth
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Author LeelaLicious


  • 1 whole soup chicken or skin + carcass of 2-3 roasted chicken
  • 1 onion
  • 1 garlic head*
  • 1 carrot
  • 1 celery stalk
  • 2 bay leaves
  • 1 star anise
  • 1 tablespoon salt
  • 1/2 teaspoon whole black peppercorns
  • small bunch parsley
  • ~3 quarts water


  1. Place whole chicken or skins carcasses in a 6 quart slow cooker. If using a whole chicken, you may have to cut it up to make it fit in the slow cooker.
  2. Cut the whole onion, including skin into a few pieces. Cut the garlic head (including skin) in half. Cut carrot and celery unpeeled into chunks. Add all vegetables to the slow cooker.
  3. Add bay leaves, star anise, salt, peppercorns and parsley. Fill the slow cooker with water to the top. Depending on whether you use a whole chicken or only bones this will be 3-5 quarts.
  4. Turn to low and cook for 10-12 hours.
  5. Using a slotted spoon, lift out chicken and vegetables. Then pour the broth through a strainer lined with cheesecloth.
  6. If you want to remove the fat, chill the broth and skim off the fat as it solidifies on top.
  7. Store in fridge for up to 4 days, or freeze in plastic containers or bags for several months.

Recipe Notes

*For a less pronounced garlic flavor use only 2-4 cloves cut in half.