Crock-Pot Chicken Broth

My Simple Crock-Pot Chicken Broth Recipe

As a busy working mom, finding time to cook nourishing meals can feel like a constant uphill battle. Between work deadlines, school pick-ups, and the never-ending cycle of laundry and household chores, a simple, yet flavorful recipe is a lifesaver. That's why I've become completely reliant on my trusty crock-pot for so many meals, and this chicken broth recipe is a perfect example. It's incredibly easy to make, requiring minimal hands-on time, and yields a rich, flavorful broth that's perfect for soups, stews, sauces, and even just sipping on a chilly evening.

The beauty of this recipe lies in its simplicity. I simply toss everything – chicken, celery, onion, bay leaves, and a splash of apple cider vinegar – into the crock-pot, fill it with water, and let it do its magic. The slow cooking process allows the flavors to meld together beautifully, extracting maximum flavor from the chicken bones and vegetables. The apple cider vinegar adds a subtle tang that enhances the overall taste. It's a far cry from the bland, store-bought broths that often lack depth of flavor.

One of the things I love most about making my own broth is the control it gives me over the ingredients. I can choose organic and high-quality ingredients, knowing exactly what goes into my food. This is especially important for my family, as we strive to eat a healthy and balanced diet. And the best part? This broth is incredibly versatile. I use it as a base for countless soups and stews, adding different vegetables and proteins to create a variety of meals throughout the week. It’s also fantastic for making sauces, adding a depth of flavor that store-bought options just can't match.

The process of making this broth is incredibly therapeutic for me, too. The gentle simmering, the aroma filling my kitchen—it’s a small act of self-care amidst the chaos of daily life. It's a reminder to slow down, to appreciate the simple things, and to nourish myself and my family with wholesome, homemade food. And the satisfying feeling of having a freezer stocked with homemade broth is simply unmatched.

Beyond its culinary uses, I find making this broth to be a deeply satisfying experience. The process of transforming simple ingredients into something so flavorful and nourishing is a beautiful reminder of the power of mindful cooking. It’s more than just a recipe; it’s a connection to a slower, more intentional way of life.

So, if you’re looking for a simple, flavorful, and incredibly versatile recipe that requires minimal effort, this crock-pot chicken broth is for you. Give it a try, and experience the joy of creating something delicious and wholesome from scratch. It's a recipe that's easily adaptable to your preferences and available ingredients, making it a perfect addition to your repertoire of go-to recipes.

This broth's versatility is really its greatest asset. I often make large batches and freeze the portions in ice cube trays or freezer bags for quick and easy use later. Imagine: you're coming home from a long day, tired and hungry. All you need to do is grab a few cubes of broth to add depth and richness to a simple pasta dish or a quick stir-fry. This level of convenience is invaluable, especially during hectic times. The possibilities are truly endless.

Ingredients I use:

• 2 bay leaves
• Filtered water
• 2 tbsp apple cider vinegar
• 3 stalks of celery
• 1 whole pastured chicken (or the frame of a roasted chicken)
• 1 bag of giblets
• 1 organic onion cut in half

I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out for you.

Step-by-step

• Place chicken or frame, giblets, celery, bay leaves, and onion in large crock pot.
• Fill with filtered water, leaving 1 inch at the top.
• Add in vinegar.
• Let sit at room temperature for 1 hour. (This helps the ACV pull minerals from the bones).
• Allow the stock to cook for 24 hours on low heat. (Check at 12 hours to make sure water level is still good. Add more water if needed.)
• If using a whole chicken, you can remove the meat at this point and store for uses in soups, tacos, etc. (The meat is so tender. I just use some tongs and pull it right off the bones).
• Remove no more than half of the liquid.
• Strain.
• Use right away or store. (Chicken stock freezes really well!)
• Add more filtered water.
• Repeat step 3: adding water (as needed) every 12 hours, and taking out stock every 24.
• You can repeat this for 3 - 5 days. You want a nice rich caramel color.
• Good broth will become gelatin-like once cooled.
• Note: When freezing stock, be sure to leave space in your container for expansion. If using glass, make sure to cool before putting in freezer to keep glass from breaking. You can also freeze stock in ice cube trays... they are the perfect size for making sauces!