Indulge in the rich simplicity of Slow Cooker Broth, a recipe that transforms humble ingredients into liquid gold. Begin with a medley of vegetables—carrots, celery, and onions—softened to perfection over hours of gentle simmering. Add aromatic herbs like thyme and bay leaves for depth, then let the slow cooker work its magic. The result? A flavorful elixir that’s the perfect base for soups, stews, and more.
In the heart of winter’s embrace, when the world is blanketed in snow and evenings beckon for comfort, there’s a simmering secret to culinary warmth: slow cooker broth.Â
With each passing hour, flavors meld and dance, whispering tales of rustic kitchens and age-old traditions.
Every sip is a journey, revealing layers of depth and complexity, embodying patience and care.Â
This isn’t just a recipe—it’s a ritual. As your home fills with its inviting aroma, know that the essence of nourishment is bubbling away, ready to soothe souls and awaken palates.
Dive into this alchemy of ingredients, and let the liquid gold work its magic. Welcome to the art of slow perfection.
What Is Slow Cooker Broth Recipe ?
Slow cooker broth extracts flavors from ingredients, usually bones, vegetables, and herbs, by simmering them over an extended period in a slow cooker or crock pot.
The low and steady heat allows for a deep release of nutrients and flavors, resulting in a rich and savory liquid.Â
Ingredients are covered with water, seasoned, and left to cook for hours, often overnight. The result is a nourishing base for soups, sauces, and stews or a warming drink.
Can You Vary The Recipe With Other Ingredients?
- Keto & Paleo: Stick to the basic recipe, emphasizing bone-rich ingredients. Consider adding high-fat ingredients like marrow bones for an extra satiating broth.
- Gluten-Free: The basic broth is naturally gluten-free. Just ensure any additives or store-bought broths used as bases are gluten-free.
- Whole30: Stick to organic, pasture-raised sources and avoid any additives or preservatives. Also, make sure any vinegar used has no added sugars.
- Vegetarian: Omit chicken and bones. Boost flavor with a medley of hearty veggies like mushrooms, tomatoes, and bell peppers.
- Vegan: Similar to vegetarian, add kombu (a type of seaweed) for added umami and minerals.
Recipe DirectionsÂ
- Combine chicken (or carcass), optional head and feet, bay leaves, peppercorns, vinegar, and vegetable scraps in the slow cooker.
- Cover ingredients with cold, filtered water.
- Cook on low for a week, maintaining liquid level.
- After 24 hours, you can use the broth. Strain out the required amount and replenish with equal water.
- Optionally, retrieve chicken meat for other dishes.
- After a week, strain out the remaining broth—and clean the slow cooker for the next batch.
Variations, Add-Ons, And Toppings
Variations
- Beef Broth: Substitute chicken with beef bones, adding marrow bones for depth.
- Fish Broth: Use fish heads and bones, particularly from non-oily fish.
- Vegetable Broth: Exclude animal components entirely, emphasizing robust veggies like mushrooms.
Add-Ons
- Herbs: Fresh rosemary, thyme, and parsley stems introduce new flavor profiles.
- Spices: Star anise, cloves, or cumin can add warmth and depth.
- Umami Boost: A splash of tamari or soy sauce can enrich the broth.
Toppings
- Fresh Herbs: Chopped cilantro or green onions.
- Spice Kick: Red pepper flakes or a dash of cayenne.
- Crunch: Toasted seeds like pumpkin or sesame, lightly sprinkled.
Can I Make Slow Cooker Broth Recipe In A Slow Cooker Or Instant Pot?Â
- Slow Cooker: This tool embodies its name, simmering ingredients over extended periods (often 24 hours to a week for bone broths). It allows for deep extraction of flavors and nutrients. Add your ingredients, set them to low, and let them do the work.
- Instant Pot: A pressure cooker like the Instant Pot significantly speeds up the broth-making process. While a slow cooker might take 24 hours, the Instant Pot can achieve similar results in a few hours. The high pressure ensures efficient extraction of flavors and minerals from the bones and vegetables.
Can I Use Store Bought Broth, Or Should I Make My Own?
Store-Bought Broth
- Convenience: It’s quick and ready-to-use, perfect for sudden culinary inspirations or busy schedules.
- Consistency: Commercial broths offer a consistent flavor profile.
- Variety: Many types and flavors are available, including organic, low-sodium, and specific dietary variations.
Homemade Broth
- Flavor Control: You determine the ingredients, intensity, and taste.
- Nutrient Density: Slow-cooked broths, especially from bones, can be richer in minerals and collagen.
- Economical: Making broth from scraps and leftovers is cost-effective.
 How To Serve ?
- Warm Bowls: Pre-warm the serving bowls to maintain the broth’s temperature.
- Garnish: Add a sprinkle of fresh herbs, such as parsley or chives, for a burst of color and flavor.
- Accompaniments: Serve with crusty bread or toasted croutons for texture contrast.
- Texture Add-Ins: Add cooked pasta, rice, or protein pieces just before serving.
- Adjust Seasoning: Always taste before serving; a pinch of salt or a squeeze of lemon can elevate the flavor.
Perfect Side Dishes
- Crusty Bread: Freshly baked or toasted, it’s ideal for soaking up the rich flavors.
- Salads: A crisp, green salad with a light vinaigrette can counterbalance the broth’s warmth.
- Steamed Vegetables: Seasonal veggies, lightly steamed, offer a healthful addition.
- Grilled Cheese Sandwich: A delicious, melty companion to dunk into the broth.
- Stuffed Dumplings or Potstickers: These can be dipped into the broth or float on top.
- Quinoa or Rice Pilaf: Adds a wholesome, grainy texture to the meal.
Storage And Make Ahead
- Make Ahead: Combine ingredients like bones, vegetables, herbs, and water in the slow cooker. Cook on low for 8-12 hours.
- Strain and Cool: Once done, strain the broth to remove solids. Let it cool to room temperature.
- Storage: Transfer the broth to airtight containers. Refrigerate for up to 3-4 days or freeze for longer storage.
- Portioning: Freeze in ice cube trays or small containers for easy use in recipes.
- Versatility: Use in soups, stews, sauces, or as a cooking liquid for grains and vegetables.
What Can We Do With Leftovers?
- Soups & Stews: Elevate them with a rich base.
- Grains: Cook rice, quinoa, or pasta in broth for added flavor.
- Sauces & Gravies: Use as a base to thicken and enhance.
- Braising: Use broth to braise meats or vegetables.
- Steaming: Replace water with broth for a flavorful steam.
- Freeze: Create broth ice cubes for easy use in future dishes.
TIPS
- Time and Temperature: Cook on low heat for 8-12 hours to extract maximum flavor from the ingredients.
- Quality Ingredients: Use high-quality bones, vegetables, and herbs for a flavorful broth.
- Minimal Liquid: Add just enough water to cover the ingredients to avoid diluting the flavor.
- Seasoning: Add salt and pepper towards the end of cooking for better control over the seasoning.
- Cooling and Storing: Allow the broth to cool before storing in airtight containers. Refrigerate or freeze for future use.
Slow Cooker Broth Recipe Infused With Soul-Soothing Comfort
Course: Broth Recipes4
servings15
minutes8
hours80
kcalA timeless culinary essential, this broth recipe harnesses the slow-cooked infusion of bones, herbs, and vegetables. The result is a clear, aromatic, and nutrient-rich liquid that serves as a foundation for countless dishes, offering depth, warmth, and comfort.
Ingredients
1 1 Whole Chicken (Or The Carcass And Bones Of a Roasted Chicken)
2 2 Chicken Feet
1 1 Chicken Head (if Available)
2 2 Bay Leaves
1 Tablespoon 1 Whole Black Peppercorns
¼ Cup ¼ Apple Cider Vinegar
Vegetable Scraps (Use Any On Hand)
Cold Filtered Water (Sufficient to Cover All Ingredients in The Slow Cooker)
Step-By-Step Directions
- Preparation Steps
Gather all ingredients.
If using fresh carrots, peel them before proceeding. - Cooking
Place the whole chicken or its carcass (along with optional head and feet) into the slow cooker.
Add in bay leaves, black peppercorns, apple cider vinegar, and any vegetable scraps.
Pour cold filtered water into the slow cooker, ensuring all ingredients are submerged.
Set the slow cooker on a low setting and allow the mixture to simmer for up to one week. Ensure safety by maintaining ample liquid in the cooker. - Blending
After the first 24 hours of simmering, the broth is ready for consumption. - Final Touches
To retrieve broth, use a ladle or measuring cup, dipping into the slow cooker.
Strain the collected broth through a fine-mesh strainer or reusable coffee filter, removing any solids. - Serving
The broth can be served hot as a comforting drink, or used as a base in various dishes. - Additional Options
As you draw broth out, remember to replace it with an equivalent amount of filtered water.
If you’ve used a whole chicken, you may remove some of the meat to utilize in stir-fries, soups, salads, or other dishes.
At the culmination of the week, ensure you strain off any residual broth, clean your slow cooker, and it’s ready for another batch or different recipe. - EQUIPMENT LIST
- Slow Cooker
- Fine-Mesh Strainer
- Large Bowl
- Ladle
- Reusable Coffee Filter
- Freezer-Safe Containers
- Ice Cube Trays
- Skimmer
- Tongs and Meat Fork
- Thermometer
Notes
- Opt for organic, pasture-raised animal bones when possible to ensure optimal nutrient content.
- Roasting bones before simmering can deepen the broth’s flavor.
- Periodically skimming off impurities ensures clarity and taste.
- Vegetable scraps, like onion skins and carrot peels, can be added for extra flavor and nutrients.
- Avoid overfilling the slow cooker; leave space for water to simmer and circulate.
- Broth can appear gelatinous when cooled, a sign of collagen content, but will liquefy upon reheating.
Nutrition Table
