Slow Cooker Bone Broth with Whole Chicken
A deeply nourishing bone broth made by first cooking a whole chicken until tender, then simmering the carcass low and slow for a full day. Carrots, celery, onion, and fresh herbs infuse the broth with savory depth and subtle sweetness. The initial chicken cooking yields shredded meat for another meal while extracting maximum collagen and minerals from the bones. Ideal for meal prep, freezes beautifully, and serves as a nutrient-dense base for soups, risottos, or sipped on its own. This method maximizes extraction time without sacrificing the usable chicken meat.
Ingredients
Instructions
- 1
Add carrots, celery, onion, garlic, rosemary, thyme, sage, salt, and apple cider vinegar to slow cooker.
- 2
Place whole uncooked chicken on top, ensuring it is fully covered with water. Add more water if needed.
- 3
Set slow cooker to low and cook for 6 hours.
- 4
Remove chicken and check internal temperature reaches 165F. Shred meat and set aside to cool in fridge.
- 5
Return chicken carcass to slow cooker and continue cooking on low for 18 hours.
- 6
Strain broth through fine mesh and cool completely before storing.
Tips
After straining, refrigerate broth overnight; fat will solidify on surface for easy removal if desired, though it adds nutrients.
Save the cooled shredded chicken for chicken salad, tacos, or soups within 3 days, or freeze up to 3 months.
Good to Know
Refrigerate in airtight containers up to 5 days. Freeze in ice cube trays or freezer bags up to 6 months. Thaw overnight in fridge.
Prepare and cook entirely. Cool to room temperature, strain, then refrigerate or freeze. Reheat gently on stovetop.
Warm and sip as broth, or use as stock base for soups, grains, and sauces. Serves 6-8 as broth or 2 quarts stock.
Common Mistakes
Do not skip the chicken temperature check to avoid undercooked poultry.
Do not discard the fat layer when cold; it protects broth and adds collagen.
Do not strain too early; allow full 18 hours on carcass to avoid weak broth.
Do not use boiling temperature; low heat prevents cloudy broth and preserves delicate flavors.
Substitutions
3
FAQ
Can I use a rotisserie chicken instead of raw?
Not recommended. Pre-cooked bones yield less gelatin and collagen than raw. Skip the initial 6-hour cook and simmer carcass 24 hours on low, but expect lighter broth.
What if I don't have apple cider vinegar?
Use white vinegar, lemon juice, or omit. Acid helps extract minerals but is not essential. Broth will still be flavorful.
How long does broth keep in the freezer?
Up to 6 months in airtight containers or ice cube trays. Label with date. Thaw overnight in fridge or gently warm on stovetop.