Chicken Brotheasy Slow Cooker Method Recipes

CHICKEN BROTH IN A SLOW COOKER

Steps:

• Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
• Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

EASY SLOW COOKER CHICKEN BONE BROTH + INSTANT POT DIRECTIONS

Steps:

• Sometime during the day, add your frozen chicken pieces to the slow cooker (NOT a whole frozen chicken, just the pieces you've been saving - no need to thaw), OR if you've just cooked a chicken, leave everything but the meat in the slow cooker - bones, any broth from cooking, and skin.***
• Next toss in the onion, carrot, and celery ends and trimmings, plus the cider vinegar and any optional ingredients.
• Fill the slow cooker about three-quarters from the top with water, covering all the bones, breaking them or pushing down to cover as needed.
• Turn the slow cooker to HIGH for an hour start the broth cooking (this is optional - you can just cook on low for the whole time, too).
• After an hour, turn it to LOW and then go about your day (or go to bed) and let the bones and vegetables simmer all night and into the next day to equal 12 to 24 hours (the longer the better).
• Place all ingredients in the Instant Pot liner, add water and make sure all ingredients are covered - fill to the "Max" line, but don't go over.
• Use Manual to set cooker for 60 minutes on High Pressure. It will take about 30 minutes to come up to pressure.
• Use natural release for at least 30 minutes, quick release if any pressure is left. Remove lid and proceed with recipe.
• Strain the broth over a large glass or ceramic container with a spout and transfer to smaller freezer containers or mason jars. Let cool in jars for an hour or so before attaching lids and storing in the fridge for a week or freezer for a year.
• Alternately, you can pour it all into a large stock pot and store it in the refrigerator for a day to be able to skim the fat and then transfer into containers - or make a soup with the stock right in the pot.

SLOW COOKER CHICKEN BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
• Roast in the preheated oven for 30 minutes, stirring halfway through.
• Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
• Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.