A whole chicken, fresh vegetables, and fragrant herbs slowly transform into a rich, golden broth full of savory flavor. The long, gentle simmer draws collagen from the connective tissues, creating a silky, flavorful broth that's perfect for soups, stews, cooking grains, or simply sipping warm from a mug.
MAKES
8-10 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
A simple way to turn a whole chicken into two kitchen staples—tender shredded chicken and a rich, homemade bone broth. The slow cooking process helps release collagen that becomes gelatin, giving the broth its wonderful silky texture.
What Makes It So Flavorful?
Slowly simmered chicken bones, onion, carrots, celery, garlic, and aromatic herbs create a deeply savory broth with natural richness and body.
Helpful Tips
For a rich, gelatin-rich bone broth, don't rush the slow cooking process. Once the chicken is cooked, remove the meat and return the bones, skin, and cartilage to the slow cooker for another 12–18 hours. This allows more collagen from the connective tissues to break down into gelatin, giving the broth its silky texture and rich body.
Slow Cooker Chicken Bone Broth
HEALING · HEARTY · HERB-INFUSED
8-10 SERVINGS | PREP 15-20 MINUTES | COOK 5-7 HOURS WHOLE CHICKEN & 12-18 HOURS BONE BROTH
Ingredients:
1 whole chicken (3–4 pounds), fresh or fully thawed, giblets removed
1 large yellow onion, quartered
2 celery stalks, halved
2 medium carrots, cut in half
5 garlic cloves, peeled
2 tablespoons apple cider vinegar
1–2 teaspoons whole black peppercorns
2 bay leaves
10 cups filtered water, or enough to just cover the chicken without exceeding the slow cooker's maximum fill line
Optional Fresh Herbs
2–3 sprigs fresh thyme
1 sprig fresh rosemary
2–3 sprigs fresh parsley
1–2 fresh sage leaves
Method:
Prepare the chicken. Remove any giblets from the chicken cavity. Place the whole chicken in a large slow cooker.
Add the vegetables and herbs. Arrange the onion, celery, carrots, garlic, peppercorns, bay leaves, fresh herbs around the chicken. Add the apple cider vinegar.
Add the water. Pour in enough filtered water to just cover the chicken, without exceeding the slow cooker's maximum fill line.
4. Slow cook the chicken. Cover and cook on LOW for approximately 5–7 hours, or until the thickest part of the chicken reaches an internal temperature of 165°F.
5. Remove and shred the chicken. Carefully transfer the cooked chicken to a cutting board. Once cool enough to handle, remove the meat from the bones and set aside for soups, salads, or other meals.
6. Continue simmering the broth. Return the bones, skin, and cartilage to the slow cooker. Cover and cook on LOW for another 12–18 hours to develop a rich, flavorful broth.
7. Strain the broth. Remove the larger bones and vegetables with a slotted spoon. Carefully strain the broth through a fine-mesh strainer into a large heat-safe bowl or pot. Discard the cooked bones, vegetables, and herbs.
8. Cool and store. Divide the broth into heat-safe containers and cool rapidly in an ice bath. Refrigerate within 2 hours or freeze in individual portions for later use.
Recipe Notes
Broth Consistency: Use 5 cups of broth for a heartier, more vegetable-packed soup or 6 cups for a lighter, brothier consistency. Add a little extra broth when reheating if needed.
Fresh Herb Variations: Tarragon adds a delicate, slightly sweet herbal note. For a more traditional chicken soup flavor, replace it with additional thyme or a sprig of fresh rosemary.
Make It Heartier: Stir in cooked wild rice, quinoa, or white beans for extra fiber and texture. Add them toward the end of cooking so they don't absorb too much broth.
Time-Saving Tip: Use approximately 3 cups of cooked, shredded chicken instead of raw chicken breasts. Add it with the broth and simmer until the vegetables are tender and the chicken is heated through.
Fresh Lemon Finish: A little lemon juice added just before serving brightens the broth without making the soup taste lemony.
Storage: Refrigerate cooled soup in an airtight container for up to 3–4 days.
Freezer-Friendly: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently until steaming hot.
Nourish & Rooted Tip: Don't skip the parsnips and leeks! Parsnips add a gentle natural sweetness, while leeks give the broth a softer, more delicate onion flavor. Together with the fresh herbs, they make this simple chicken soup feel a little extra special.
