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Chicken Broth:easy Slow-Cooker Method

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“from the everything diabetes cookbook comes this recipe. this recipe is 1 1/2 very lean meat & 1/2 lean meat,fyi”
READY IN:
30hrs
SERVES:
8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. add all indgredients EXCEPT the water to the slow cooker. the chicken pieces & vegetables should be loosely layered and fill no more than 3/4 of the slow cooker.
  2. add enough water to just cover the ingredients and cover the slow cooker.use the high setting until the mixture almost reaces a boil then reduce the heat to low.
  3. allow to simmer overnight or up to 16 hours,checking occasionally and adding more water in necessary.
  4. remove the chicken pieces & drain on paper towels to absorb any fat.
  5. allow to cool,then remove the meat from the bones.
  6. strain the vegetables from the broth & discard.
  7. put the broth in a covered container & refridgerate for several hours or overnight allowing the fat & discard.
  8. to sperate the broth into small amounts for use when you steam vegetables or potatoes,fill up an ice cube tray wit stock,.
  9. let freeze,then remove the cubes from the tray & store in a labeled freezer bag.

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