I started making slow cooker vegetable broth out of sheer guilt over tossing perfectly good veggie scraps. It was my “waste-not-want-not” phase, and I wasn’t expecting much more than a practical way to clean out the fridge. But with just a few humble veggies and fresh herbs, I stumbled onto something that was so much more. It made my whole house smell incredible, turned forgotten odds and ends into a reset button for tired recipes, and became the secret to soups that left everyone asking for seconds. Now, every batch feels like a little win —simple, satisfying, and cost-effective!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll never buy store-bought broth again!
I still remember the first time I made vegetable broth from scratch—it was a rainy Sunday, and my fridge was bursting with odds and ends from the week. Celery tops, onion skins, and a few wilting parsley stems that weren’t destined for any glamorous recipe. And presto! Crockpot veggie broth.
This is “set it and forget it” recipe, so it requires minimal prep. But even better, slowly simmering the vegetables, herbs, and spices in the slow cooker allows them to release their full flavors, so you end up with a broth that’s robust and aromatic. Plus, it’s an awesome way to use vegetable scraps!
Wondering what to do with your newly homemade veggie broth? You can make everything from delicious soups like my one pot cabbage soup or mushroom barley soup, stuffing for Thanksgiving, or even a vegetable pot pie.
📋 Ingredients and notes
To make vegetable broth in the slow cooker, you’ll need carrots, garlic, onions, celery, parsley, thyme, rosemary, bay leaf, black peppercorns, salt, and water.
What vegetables should I use?
- You can either use scraps or actually buy fresh vegetables, both work fine.
- Skip red onions or beets unless you’re okay with a pinkish broth! Stick to yellow or white onions for that classic golden hue.
- Swap thyme for dill or rosemary for sage depending on the season or the recipe you’re planning.
I also made a handy infographic in case you had questions on specific veggies.
Shruthi’s Top Tip
Roast your veggies in oil beforehand. The roasting imparts a much richer flavor and darker profile!
- Keep a freezer bag for onion skins, carrot tops, and herb stems to toss into your next broth.
- Place onions and garlic on the bottom of the slow cooker for a more robust, caramelized base.
- A splash of apple cider vinegar or lemon juice brightens the flavor without overpowering the broth.
- Press gently on the cooked veggies in the strainer to extract every drop.
- Add just a pinch of salt during cooking and season more to taste when using the broth.
- Wrapping herbs and spices in cheesecloth makes cleanup easier and keeps flavors balanced.
- Chill your strained broth in an ice bath before refrigerating or freezing to keep it fresh longer.
📖 How to make Crockpot vegetable broth
Step 1:
Wash all of the vegetables and roughly chop. The peels and roots can be used too if you like.
Step 2:
To create the bouquet garni, spread out a 6-8” square of cheesecloth. If the cheesecloth is thin, use a double layer. In the center, lay the bay leaf, a few parsley stems, and 2-3” sprigs of rosemary and thyme. Fold up the corners and sides of the cheesecloth to create a sachet and tie off tightly with a 6” piece of kitchen twine.
Step 3:
Place all vegetables, the sachet, salt, and peppercorns in a 4-6 quart slow cooker. Pour in 8-10 cups of water.
Step 4:
Cover and cook on high for 4-6 hours or low 8-10 hours until the vegetables are tender and the broth has taken on a golden color.
Step 5:
To strain the broth, place a colander or large mesh strainer over a larger bowl and line the strainer with cheesecloth. Using a ladle, pour scoopfuls over the cheesecloth, so it catches all large ingredients, and the liquid drains into the bowl. Empty the strainer as often as needed. Do not strain the broth by lifting the crock and pouring it into a strainer because the crock will be very heavy, unbalanced, and extremely hot.
Step 6:
If not using the broth right away, allow it to cool and then store it in an airtight container or jar and keep it in the refrigerator or freezer.
Make concentrated stock cubes
To make a concentrated broth for storage as ice cubes, simmer your strained broth uncovered until it reduces by 50-75% of its original volume.
For example, if you start with 9 cups of broth, reduce it to about 3 cups for a concentrate where 1 cube equals 2 cups of stock when mixed with water. Once reduced, let it cool, pour into ice cube trays, freeze, and store in a labeled freezer bag for easy use.
🍴 How to use vegetable stock
This homemade vegetable broth is the perfect base for soups, stews, pasta sauces, and cooking grains like quinoa or risotto, adding an extra layer of flavor. You can also use it to make gravies, marinades, and savory sauces.
I rely on this broth for nearly everything – from rich mushroom stroganoff and spicy Alfredo sauce to comforting favorites like French onion soup, acorn squash soup, and roasted cauliflower soup. It’s a kitchen essential!
🍴Storage and reheating suggestions
Store vegetable broth in an airtight container or mason jars in the refrigerator for up to 5 days. I typically measure out 2 cups at a time to make it easier.
You can also freeze them for 2-3 months. Placing the broth in bags and freezing them flat is the easiest storage method. Be sure to leave room in the container for expansion as the broth freezes. Thaw overnight in the fridge.
🍴 More slow cooker recipes
If you like this recipe, check out my other slow cooker recipes:
Cottage Cheese Flatbread
Leek and Mushroom Pasta
Eggplant Stir Fry
Vegan Fajitas
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Slow Cooker Vegetable Broth
Equipment
Ingredients
- 1 onion
- 2 carrots
- 3 celery ribs
- 4 garlic cloves
- 8-10 cups water
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- Fresh thyme
- Fresh rosemary
- Fresh parsley
Instructions
- Wash all of the vegetables and roughly chop. The peels and roots can be used too if you like.
- To create the bouquet garni, spread out a 6-8” square of cheesecloth. If the cheesecloth is thin, use a double layer. In the center, lay the bay leaf, a few parsley stems, and 2-3” sprigs of rosemary and thyme. Fold up the corners and sides of the cheesecloth to create a sachet and tie off tightly with a 6” piece of kitchen twine.
- Place all vegetables, the sachet, salt, and peppercorns in a 4-6 quart slow cooker. Pour in 8-10 cups of water.
- Cover and cook on high for 4-6 hours or low 8-10 hours until the vegetables are tender and the broth has taken on a golden color.
- To strain the broth, place a colander or large mesh strainer over a larger bowl and line the strainer with cheesecloth. Using a ladle, pour scoopfuls over the cheesecloth, so it catches all large ingredients, and the liquid drains into the bowl. Empty the strainer as often as needed. Do not strain the broth by lifting the crock and pouring it into a strainer because the crock will be very heavy, unbalanced, and extremely hot.
- If not using the broth right away, allow the broth to cool and then store in the refrigerator or freezer.
Notes
- Store vegetable broth in an airtight container in the refrigerator for up to 5 days.
- Broth can also be stored in the freezer for 2-3 months. Placing the broth in bags and freezing them flat is the easiest storage method. Be sure to leave room in the container for expansion as the broth freezes. Thaw overnight in the fridge.
- The longer you cook the broth, the deeper the flavor and color will be.
- Avoid using starchy vegetables such as potatoes because they will cloud and thicken the broth.
- Some vegetables like broccoli, radishes, and bitter greens can overwhelm the delicate flavor.
- Be careful with ingredients that will affect the color like beets and red onions.
- It’s not necessary to peel the vegetables. Some, such as onion skins and roots, help to add color to the broth.
- It’s important to use kitchen twine or butcher’s twine which is made specifically for food use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
👩🏽🍳 Troubleshooting FAQs
Absolutely! Scraps like carrot tops, celery ends, and onion skins are perfect for broth. Just avoid anything overly bitter or starchy.
In the fridge, it’s good for up to 5 days. In the freezer, it lasts 2-3 months. Pro tip: freeze it in silicone ice cube trays for single-portion convenience.
A little salt, a splash of vinegar, or even a handful of dried mushrooms can give it a flavor boost.
Yes, but straining without it may leave you with tiny herb bits. A fine-mesh strainer works as a backup option.
