Easy Crockpot Chicken Broth Recipes
SLOW COOKER CHICKEN BONE BROTH
This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.
Provided by France C
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 5.5 g, Cholesterol 143 mg, Fat 29.4 g, Fiber 1.2 g, Protein 30.1 g, SaturatedFat 7.9 g, Sodium 376.4 mg, Sugar 2.3 g
EASY SLOW COOKER CHICKEN BONE BROTH + INSTANT POT DIRECTIONS
After cooking a whole chicken, throw bones & veggies in a slow cooker to make this easy chicken broth. Or use any frozen bones you have - this is also the same method to use to make easy beef broth, turkey broth, and pork broth. Includes Instant Pot directions, too.
Provided by Jami Boys
Categories Soup
Time 12h5m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 cup, Calories 86 kcal, Sugar 0.02 g, Sodium 234 mg, Fat 2.9 g, SaturatedFat 0.05 g, Carbohydrate 1.7 g, Fiber 0.05 g, Protein 6 g, Cholesterol 90 mg
OVERNIGHT CHICKEN BROTH
Provided by Ree Drummond : Food Network
Time 12h5m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt and pepper into a large slow cooker. Cover with water by 2 inches, then set on low. Cook for 10 to 12 hours overnight. Strain the broth through a fine-mesh strainer, then store in jars.
CHICKEN BROTH IN A SLOW COOKER
This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.
Provided by Micki Stout
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 10h15m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 5.8 g, Cholesterol 61.5 mg, Fat 14.8 g, Fiber 1.8 g, Protein 21.7 g, SaturatedFat 4 g, Sodium 99.2 mg, Sugar 2.6 g
EASY CROCKPOT CHICKEN BROTH
Make chicken broth from a rotisserie chicken carcass after using the meat. A crockpot makes this so simple. Many broth or stock recipes include vegetables like onion, carrot, and celery. Feel free to add some to the pot!
Provided by Recipe Reader
Categories Stocks
Time 12h5m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Place chicken carcass in crockpot.
- Add seasonings and water.
- Cook on low overnight, or 10-12 hours.
- Cool.
- Remove bones, strain, and pour broth into desired containers.
- Refrigerate broth.
- Spoon accumulated fat off the surface of the broth, and place containers in freezer.
Nutrition Facts : Calories 0.5, Sodium 7.2, Carbohydrate 0.1
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
SIMPLE CROCK POT CHICKEN
I made this for my husband when he had to eat his food soft and not too spicy. He loved this! This is a good starting point recipe, so feel free to add vegetables if you like. You may also use any chicken part for this recipe.
Provided by Sharon123
Categories Chicken Breast
Time 9m
Yield 2-4
Number Of Ingredients 3
Steps:
- Place chicken breasts(you may remove bones if you like) in crock pot. Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. Cook on low 8 hours, or high 4-5 hours. Check for tenderness. When it fall off the bone when pulled with a fork, remove from crock pot. Remove bones.
- In a saucepan, pour 2 cups of broth from crock pot. Add 2 packages gravy mix and stir until it thickens, about 2 minutes. If you like you can make gravy from scratch, using the crock pot broth.
- Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too. You may season to taste at this point, but the gravy mix and the chicken broth are pretty salty, so taste first. Enjoy!
- Note:.
- I served this to my husband, only using 1 cup broth and 1 gravy package. I refrigerated the rest of the chicken and broth, making it again the next day with the other gravy package.
Nutrition Facts : Calories 331.1, Fat 8.2, SaturatedFat 2.1, Cholesterol 118, Sodium 1906.1, Carbohydrate 16.2, Sugar 0.6, Protein 44.8
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