Slow-Cooker Chicken Broth

Slow-Cooker Chicken Broth

I have a perfectly good 3½ quart slow cooker that I have had for a long time. It still works great, and I have some recipes that are perfect for the smaller size. However, I found there were times when I would like to have a larger slow cooker. So, I recently treated myself to a new 6-quart Crock-Pot and I love it!

One of the first things I tried was Slow-Cooker Chicken Broth from Slow Cooker Revolution, published by America’s Test Kitchen. They experimented and found that they got the best results using just chicken wings, onion, garlic, and salt. I loved the simplicity so I decided to give it a try.

All of the recipes in the book were cooked in a Crock-Pot 6½ quart slow cooker. I put all of the ingredients in mine and it was pretty full; I was afraid it might boil over. I decided to pare it down a bit for my 6 quart cooker, but it cooked on Low at such a gentle simmer that I think I could have gotten away with using the original quantities. I’ll probably try the original quantities next time.

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If you have a large slow cooker, here are the quantities used by America’s Test Kitchen:

–    3 pounds chicken wings

–    3 quarts water

–    1 medium onion, chopped medium

–    3 medium garlic cloves, peeled and crushed

–    1 teaspoon salt

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I was very pleased with the Slow-Cooker Chicken Broth! I froze it in quart bags, putting 1¾ cups in each bag, which is the equivalent of 1 can of chicken broth. I recently made Quick and Easy Chicken Noodle Soup using two bags of my frozen broth instead of two cans of chicken broth. It was every bit as easy for a weeknight dinner, but it was so much better with the homemade broth!

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Homemade Slow-Cooker Chicken Broth

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Slow-Cooker Chicken Broth

(Adapted from a recipe in America’s Test Kitchen’s Slow Cooker Revolution)

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(print the recipe)

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Makes about 2¾ quarts, or the equivalent of about 5 cans.

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(These are the quantities I used in my 6 quart slow cooker.)

Ingredients

  • 2½ pounds chicken wings
  • 2½ quarts water
  • ¾ large onion, chopped into medium dice
  • 2 large garlic cloves, peeled and crushed
  • ¾ teaspoon salt
Read the whole recipe on In the Kitchen with Kath