Easy Crock-Pot Chicken Broth
  • Leftover chicken bones (with or without scraps of meat and skin)
  • 1 onion quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 bunch parsley
  • 2 tsp peppercorns
  1. Note: Vegetables listed may be substituted for whatever you have on hand.
  2. Place all ingredients in the slow cooker.
  3. Fill slow cooker with water until liquid is about 1 inch from the top.
  4. Cover and cook on high for four hours or low for eight to ten.
  5. Discard bones and vegetables and strain broth through fine mesh strainer.
  6. Store in refrigerator or freezer. I like to store broth in quart size mason jars to use throughout the week or freeze in quart size freezer bags.
Recipe by My Pennywise Life at http://www.mypennywiselife.com/easy-crock-pot-chicken-broth/