In the kitchen with Kelley: Slow Cooker Chicken Broth

There’s just nothing quite like homemade chicken broth. It’s tastier and healthier than the canned stuff, and this slow cooker recipe adapted from Allrecipes is super simple.

Broth is a base in many recipes, and it’s also good on its own. Because it is plain and easily digested, it’s good to have on hand in case of intestinal distress. When I make a batch of broth, I refrigerate it overnight, remove the fat and then freeze the broth in quart-sized freezer bags for later use.

Chicken broth is rich in minerals, including potassium and phosphorus. Potassium helps maintain normal blood pressure. And phosphorus, according to the University of Maryland Medical Center, “helps filter out waste in the kidneys and plays an essential role in how the body stores and uses energy. It also helps reduce muscle pain after a hard workout. Phosphorus is needed for the growth, maintenance, and repair of all tissues and cells, and for the production of the genetic building blocks, DNA and RNA. Phosphorus is also needed to help balance and use other vitamins and minerals, including vitamin D, iodine, magnesium, and zinc.”

Slow Cooker Chicken Broth
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Cook time: 
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  • 2½ pounds bone-in chicken pieces (I use thighs.)
  • 6 cups water
  • 2 stalks celery, cut into 3 pieces each
  • 2 carrots, cut into 3 pieces each
  • 1 onion, quartered
  • 1 tablespoon dried basil
  1. Place the chicken pieces, water, celery, carrots, onion and basil in a slow cooker.
  2. Cook on low setting for 8 to 10 hours. Strain, discarding vegetables and setting aside meat. (At this point, I chop up the chicken and freeze it for later use.)
  3. Refrigerate broth overnight. Then discard the fat and freeze the broth for later use.

Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.