Slow cooker chicken broth is so easy and affordable to make. With just a handful of simple ingredients – a whole chicken, a splash of olive oil, garlic, and plenty of water – this broth simmers away gently in the slow cooker. It’s rich, golden, and packed with flavour, the perfect base for soups, or simply sipping from a mug on a chilly evening.
What I love most about this recipe is how effortless it is. You pop everything into the slow cooker, get on with your day, and come back to find not just a beautiful broth, but also a pile of tender, shredded chicken ready for easy meals.
It’s frugal, wholesome, and reminds me of the way our grandmothers used to make every bit of a chicken count. Once you make your own broth, I promise you’ll never want to buy store-bought again.
If you would prefer a more flavour-packed broth, try my instant pot chicken bone broth. This can be made in your slow cooker, too!
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Whole chicken – use a fresh or frozen chicken (thawed first). You can also use chicken carcasses or leftover roast chicken bones for a lighter broth.
- Olive oil – adds a touch of richness. If you don’t have olive oil, use butter.
- Garlic cloves – fresh garlic gives a gentle depth of flavour. Avoid using garlic powder as it won’t give the same warmth.
- Salt & pepper
- Water
Helpful Equipment
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Ball – 16oz Regular Mouth Jars
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Souper Cubes 1 Cup Silicone Freezer Tray with Lids
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If you want a deeper, richer broth, leave the chicken bones in and cook for an extra 2–3 hours on low.
Skim off any foam or fat that rises to the top with a spoon for a clearer broth.
Add a carrot, celery stalk, or a bay leaf if you want a more classic stock flavour.
Don’t over-salt the broth – it’s better to season it when using it in recipes.
Save the shredded chicken for easy meals like sandwiches, pasta, chicken pot pie, or salads.
How To Make Slow Cooker Chicken Broth
Step 1: Place the whole chicken into your slow cooker, breast side down. This allows all the meat to stay juicy and tender as it cooks. Pour in 6 cups of water, making sure the chicken is mostly submerged. Drizzle the olive oil over the top and season generously with salt and pepper. Toss in the peeled garlic cloves.
Step 2: Set the slow cooker to low and leave it for 5–6 hours. You don’t need to stir or fuss – just let the slow heat do its thing.
Step 3: Carefully remove the chicken once it’s cooked through and tender. Place it on a large plate or board, and let it cool slightly before shredding the meat.
Step 4: Strain the broth through a fine sieve or colander into a large heatproof bowl. Discard the garlic and any bits left behind.
Step 5: Pour the clear, golden broth into glass jars or containers. Allow it to cool before sealing and refrigerating. It will thicken slightly when chilled – that’s a good sign of a nutrient-rich broth.
Storage Instructions
Store in an airtight container in the refrigerator for up to a week.
I recommend freezing in 1/2 & 1 cup silicone moulds, then storing them in freezer-safe bags for easy portioning.
Slow Cooker Chicken Broth Recipe
Ingredients
- 1 whole chicken preferably organic
- 1 tablespoon olive oil
- 4-5 cloves garlic
- 1 teaspoon salt & pepper
- 4 cups water
Instructions
- Place the whole chicken into your slow cooker, breast side down. This allows all the meat to stay juicy and tender as it cooks. Pour in 6 cups of water, making sure the chicken is mostly submerged. Drizzle the olive oil over the top and season generously with salt and pepper. Add the peeled garlic cloves.
- Set the slow cooker to low and leave it for 5–6 hours. You don’t need to stir or fuss – just let the slow heat do its thing.
- Carefully remove the chicken once it’s cooked through and tender. Place it on a large plate or board, and let it cool slightly before shredding the meat.
- Strain the broth through a fine sieve or colander into a large heatproof bowl. Discard the garlic and any bits left behind.
- Pour the clear, golden broth into glass jars or containers. Allow it to cool before sealing and refrigerating. It will thicken slightly when chilled – that’s a good sign of a nutrient-rich broth.
