Slow-Cooked Chicken and Vegetable Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Nourishing broth simmered with chicken and seasonal vegetables for deep, savory flavor. This american-inspired whole30 ready in about 490 minutes pairs pounds Chicken thighs, bone-in skin-on, medium, peeled and sliced Carrots, stalks, sliced Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 480 min Serves 6 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1.5 pounds bone-in skin-on chicken thighs, 3 medium peeled and sliced carrots, 2 sliced celery stalks, 1 chopped onion, and 3 minced garlic cloves in a slow cooker. Pour in 4 cups bone broth, add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Step 2: Cover and cook on low for 6-8 hours until chicken is very tender and falls off the bone.
  3. Step 3: Remove chicken; let cool slightly, then shred meat (discard skin and bones). Return shredded chicken to slow cooker. Simmer uncovered for 15 minutes to meld flavors. Adjust salt if needed before serving.

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Frequently asked questions

How long does Slow-Cooked Chicken and Vegetable Broth take to make?

Total time is about 490 minutes (10 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chicken and Vegetable Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stalks, sliced celery from drying out.

Can I substitute ingredients in Slow-Cooked Chicken and Vegetable Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chicken and Vegetable Broth for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chicken and Vegetable Broth?

American whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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