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.”