Crockpot Chicken Bone Broth

As crazy as this might sound, this crockpot chicken bone broth recipe holds a very special place in my heart.  This was one of the most important recipes I mastered when I began my 2-year healing journey!

Benefits of crockpot chicken bone broth

What’s so special about chicken bone broth? More than you might expect!

Chicken bone broth for a healthy gut

The traditional broth that our ancestors used to make has started making a full-circle comeback in the world of leaky gut.

Chicken bone broth contains a special profile of amino acids (building blocks of protein) including cysteine, proline, glutamine and arginine.  These amino acids are all key nutrients for the cells making up our gut lining, which turn over every 48 hours and are able to use these amino acids to re-build stronger and healthier (1, 2, 3, 4). 

When we’re talking about gut health, that’s kind of a big deal!

Healthy hair, skin and nails

Collagen and gelatin are forms of structural protein in the body which doesn’t just support a healthy gut lining, but also our hair, skin and nails.  This chicken bone broth recipe is high in both collagen and gelatin!

The longer your crock pot chicken bone broth is cooked, the more collagen and gelatin will be extracted into the broth.  However, more collagen and gelatin is not always better – keep reading!

Bone broth is not for everyone!

Believe it or not, one of the biggest mistakes most health practitioners are making is recommending bone broth to everyone with digestive issues. 

People who have av very damaged gut, such as those with Crohn’s, colitis or even just chronic diarrhea, are better off making a “meat stock” or chicken stock using less bones and a shorter cooking time.  This is because a damaged gut lining does not properly process too much glutamine, collagen or gelatin.  

That said, if you’ve got severe digestive damage, I recommend using a whole chicken or just chicken thighs and cooking this broth for about 4 to 6 hours, versus for a longer time of 12 to 24 hours. 

  • If you’re unsure of what’s best for you, I highly recommend consulting a qualified and properly trained gut health dietitian/nutritionist in a 1:1 setting! 😉

Cooking with bone broth

Aside from sipping this stuff straight out of the mug, there are infinite ways to enjoy this nourishing, healing elixir!  Here are a few of my favorite ways to cook with bone broth:

  • Use this crockpot chicken bone broth in homemade soups/stewstomato soup, spaghetti & meatball soup, carrot ginger, or broccoli cheddar to name a few!
  • Boil potatoes or other veggies in homemade chicken bone broth instead of water.
  • Cook savory grains (rice, quinoa, pasta) in homemade chicken bone broth, for extra flavor.
  • Use bone broth to make your oatmeal (maybe don’t use a batch that was made with garlic and onions, haha).

Cooking shortcuts

Sometimes when I’m feeling lazy, I will omit the veggies and make this recipe with just chicken, water, salt and apple cider vinegar. 

It’s just as good, and you really can’t taste a difference when it’s being used in a soup recipe. That’s what I love about cooking – there are no rules! 🙂

How do you like to enjoy your broth? Let me know! 

Xoxo 

Jenna

crockpot chicken bone broth

Crockpot Chicken Bone Broth

Jenna Volpe
This easy and simple chicken bone broth recipe is nourishing, healing and delicious!
Prep Time 30 mins
Cook Time 8 hrs
Servings 12

Equipment

  • Cutting board and knife for chopping
  • 1 gallon (4 quart) crock pot or slow cooker
  • Measuring utensils

Ingredients
  

  • 1 gallon filtered water We love our Berkey filter but any is fine!
  • 3-6 lb whole chicken or chicken thighs
  • 2 whole carrots washed, peeled and chopped
  • 2 stalks celery washed and chopped
  • 1 large onion diced
  • 2 tbsp Celtic sea salt or any sea salt
  • 2 tbsp Bragg's apple cider vinegar or any other unpasteurized vinegar that contains "The Mother"!
  • 2 sprigs fresh rosemary optional
  • 2 cloves fresh garlic optional
  • 2 bay leaves optional

Instructions
 

  • Add all ingredients to crock pot and keep on low heat.  After the first hour, skim off any foam that has risen to the top.
  • Continue to cook on low heat for 4 to 8 hours or longer.  I sometimes cook mine up to 24 hours or more! Cook for less time (4 to 6 hours) and use more meat, less bones if you have a damaged gut lining.
  • When your stock is ready, strain it through a colander into storage containers.
  • Make sure you let the stock cool in the refrigerator before consuming it. 
  • Once it has cooled, you'll notice that a white layer of fat has settled on top – you can throw this out or save it for sauteing/roasting veggies. This type of fat is optimal for high-temperature cooking, since it’s more heat-stable with a higher smoke point than most oils!

Notes

  • Organic ingredients (especially the chicken) are recommended, only if feasible.
  • When eating at home, Celtic sea salt and Real Salt are two top salts I use and recommend. 
  • Although this recipe calls for salt, it’s still considered lower in sodium than most commercially-made stocks.  The salt is necessary for extracting some of the nutrients into the broth.  If you have high blood pressure, consider using less salt (1 tablespoon salt instead of 2) depending on your sodium restrictions.
  • Use or freeze homemade stock within 5-7 days.
Tried this recipe?Let us know how it was!

References

  1. “Benefits of Bone Broth.” Doctor Auer RSS. N.p., n.d. Web. 30 Nov. 2014. 
  2. Daniel, Kaayla T., Ph.D, C.C.N. “Taking Stock: Soup for Healing Body, Mind, Mood, and Soul.” Psychology Today. N.p., 20 Feb. 2012. Web. 29 Nov. 2014. 
  3. Miller, A. L. “Therapeutic Considerations of L-glutamine: A Review of the Literature.” Alternative Medicine Review 4.4 (1999): 239-48. Europe PubMed Central. Web. 29 Nov. 2014. 
  4. Hond, E. Den, M. Hiele, M. Peters, Y. Ghos, and P. Rutgerts. “Effect of Long-term Oral Glutamine Supplements on Small Intestinal Permeability in Patients with Crohn’s Disease.” Journal of Parenteral and Enteral Nutrition 23.1 (1999): 7-11. PubMed. Web. 29 Nov. 2014. 

 

Comments

  1. Leave a Reply

    Susan
    March 1, 2018

    Wow, this is the best stock I’ve ever made. It has such an old fashioned chicken-y scent. Cooking it for 20 hours (the longest setting on my slow cooker) gives it real body. It’s positively silky.

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