Name: Slow Cooker Chicken Bone Broth
Total time: 10 h
Cuisine: British
Ingredients: 1 cooked chicken carcass, leftover from a roast; 500g chicken wings; 2 onions, halved, skins on; 2 carrots, roughly chopped; 2 celery sticks, roughly chopped; 1 garlic bulb, halved across; 2 bay leaves; 1 tsp black peppercorns; 2 tbsp apple cider vinegar; 5 sprigs fresh thyme; 2.5l cold water

Slow Cooker Chicken Bone Broth

A golden, gently flavoured broth from a leftover roast chicken carcass. Sip it, cook with it or freeze it in cubes.

Time10 hr

LevelEasy

Costabout £0.44 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

151kcal
5.4gcarbs
2.8gof which sugars
3.2gfat
0.8gsaturates
24.4gprotein
1.9gfibre
0.2gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

8 mugs

Method

1
Put the carcass, wings, onions, carrots, celery, garlic, bay, peppercorns, vinegar and thyme into a large slow cooker. Pour over the cold water so everything is covered.
2
Put the lid on and cook on low for 8 to 10 hours. The vinegar helps draw flavour out of the bones. Skim off any grey scum in the first hour if you are around.
480 min
3
Take out the large bones and veg with tongs, then pour the broth through a fine sieve into a big bowl.
4
Cool the bowl quickly, standing it in a sink of cold water. Once cold, chill it overnight and lift off the layer of fat that sets on top.
5
Keep the broth in the fridge for up to 4 days. For the freezer, pour into tubs, leaving 2 cm at the top, or into ice cube trays and then bags, and freeze for up to 6 months.
6
To reheat, bring to a full boil in a pan, then simmer for 5 minutes until steaming hot all through. It is unsalted, so add salt to taste when you drink it or use it in cooking.