Chicken · Slow cooker

How to Cook a Whole Chicken and Make Bone Broth in the Slow Cooker

A whole chicken and a handful of vegetables transform into two meals in one: tender, falling-apart meat for tonight, then the bones go straight into a mineral-rich broth that'll anchor recipes for weeks. Steph shows you how to do both effortlessly in a slow cooker.

R By Richard · Adapted from Stef's Cooking Channel · Published 8 May 2026
👁 136.9k source views ❤️ 2.2k source likes
⏱Prep 15 min
🍲Slow cook 30 hr (Low)
🍽Serves 6
✓Confidence 78% (review pending)
How to Cook a Whole Chicken and Make Bone Broth in the Slow Cooker

Source video by Stef's Cooking Channel on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This recipe walks through cooking a whole chicken on Low for 6 hours in the slow cooker, then using the carcass to make a nourishing bone broth over a further 24 hours. The acid from lemon or cider vinegar helps pull minerals from the bones, while carrots, celery, garlic, peppercorns and onion build flavour. The result is shredded chicken meat for use in other recipes plus jars of golden, gelatin-rich broth. Both keep well in the fridge or freezer.

Ingredients

Chicken
  • 1 wholewhole free-range organic chicken
  • 3 wholecarrots, roughly chopped into chunks
  • 3 stickscelery sticks, roughly chopped into chunks
  • 5 clovesgarlic cloves, peeled, whole
  • 0.5 wholeonion, roughly chopped
  • 12 peppercornswhole black peppercorns
  • sea salt
  • 0.5 wholelemon, juiced
  • 2 tspapple cider vinegar
  • water

Method

  1. Place the whole chicken into the slow cooker.

    ~1 min

  2. Add the chopped carrots, celery and onion around the chicken. Tuck the peeled garlic cloves between the wings and around the bird.

    ~3 min

  3. Scatter in the whole peppercorns and sprinkle sea salt over the top of the chicken.

    ~1 min

  4. Squeeze in the juice of half a lemon, or add 2 teaspoons of apple cider vinegar. The acidity helps draw minerals from the bones later.

    ~1 min

  5. Pour in enough water to come about 2 inches (5 cm) below the rim of the slow cooker.

    ~1 min

  6. Cover and cook on Low for 6 hours.

    ~360 min

  7. Switch off the slow cooker, remove the lid and let the contents cool for at least 1 hour so the chicken is safe to handle.

    ~60 min

  8. Using a sturdy spatula and tongs, lift the chicken into a large container. Let any liquid drain back into the pot.

    ~5 min

  9. Pull the meat from the bones with two forks. Set the shredded chicken aside for other recipes.

    ~15 min

  10. Return all the bones, skin and cartilage to the slow cooker with the existing liquid and vegetables. Add the giblets now if you have them.

    ~3 min

  11. Top up with more water until it sits about 2 inches (5 cm) below the rim. Cover and cook on Low for a further 24 hours.

    ~1440 min

  12. Allow the broth to cool, then strain through a fine mesh strainer set over a bowl. Discard the solids.

    ~10 min

  13. Transfer the broth to storage containers. Use freezer-safe plastic containers or zip-lock bags for the freezer; glass jars are fine for the fridge but not for freezing as the broth will expand.

    ~5 min

Frequently asked

Why add lemon juice or apple cider vinegar?
The mild acidity helps pull minerals out of the bones during the long simmer, giving you a more nutritious broth. You will not taste it in the finished result.
How long does the bone broth keep?
Stored in the fridge with its layer of solid fat on top, the broth will keep well for around a month. For longer storage, freeze it in plastic freezer-safe containers or zip-lock bags.
Can I freeze the broth in glass jars?
It is not recommended. Liquid expands as it freezes and can crack glass. Use freezer-safe plastic containers or zip-lock bags instead.
What can I do with the layer of fat on top?
Lift it off once chilled and save it in a separate container. Schmaltz (chicken fat) is a flavourful substitute for butter or oil when frying vegetables, eggs or potatoes.
Do I need to brown the chicken first?
No. This recipe goes straight into the slow cooker for a clean, gentle cook. The flavour comes from the vegetables, garlic, peppercorns and the long simmer.
Extraction notes (transparency): Quantities for salt and water are described loosely ('whatever you think's necessary', 'until it reaches about two inches from the top'). Servings not stated, estimated from a whole chicken. No total broth yield given. Vegetable quantities given as ranges (2-3 carrots, 2-3 celery sticks, 10-15 peppercorns).