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Crock Pot Rotisserie Chicken Broth

Turn a single rotisserie chicken into liquid gold with this slow-cooked, zero-waste homemade broth. It’s incredibly easy, smells amazing, and adds rich flavor to every dish you make.
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Prep Time 15 minutes
Cook Time 8 hours
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Deboned rotisserie chicken carcass + skin + Any leftover juices from the chicken container
  • 1 Large Onion Any type, leave the skin on but cut the roots off if needed
  • 1 whole head of garlic skin on is fine; trim root if dirty)
  • 3 medium carrots
  • 4 celery stalks
  • 1 large pinch salt
  • 2 teaspoons whole peppercorns
  • Enough water to fill your crock pot
  • Optional: Fresh thyme sprig

Equipment

  • 6–8 qt Crock Pot
  • Wide-mouth Mason jars (optional, for storing)
  • Fine mesh strainer
  • Jar funnel (a must for clean pouring)
  • Souper Cubes  (optional, perfect for freezing broth in portions)
  • Reusable freezer-safe silicone bags (optional, for storing)

Method
 

  1. Add everything to the crock pot: Chicken bones and skin, veggies, peppercorns, salt, all of it. Pour in the leftover juices for extra flavor.
  2. Fill with water: Add enough water to cover everything and fill to the top of your slow cooker, leaving a little room so it doesn’t overflow.
  3. Cook on low for 8–12 hours: Overnight is perfect! Your home will smell unbelievable by morning.
  4. Strain the broth. Remove the big pieces with tongs, then pour the liquid through a fine strainer.
  5. Store it. Fill Mason jars or airtight containers.Refrigerate for up to 5 daysFreeze for up to 3 months (we like to freeze in souper cubes) Or can it, if that’s your thing!

Notes

Why You’ll Love This Homemade Broth

  • Budget-friendly: You’re using something you already paid for... the leftover chicken!
  • Zero waste: Bones, skins, veggie scraps… it all goes in.
  • Richer flavor: Store-bought broth has nothing on this. This one is deep, savory, and layered.
  • Hands-off: Chop nothing, watch nothing. Just toss and let it cook.