Slow Cooker Chicken Broth with Left Over Rotisserie Chicken



  1. Add the chicken and vegetable remains to your crock pot.
  2. Cover the contents with water filling the slow cooker to the very top.
  3. Cook on low for 8-12 hours.
  4. Strain contents over a bowl.
  5. Place the strained broth into the refrigerator for 4-12 hours.
  6. Once chilled use a spoon to scrape off the fat that has risen to the top.
  7. Measure 2 cups of the broth into each ziplock bag.
  8. Seal and freeze.
  9. This should make 4 2 cup servings.

Recipe by The Pinning Mama at