Weight Watchers Recipe of the Day: Slow Cooker Turkey Broth
I used the remains of our leftover Thanksgiving turkey to make a big batch of crock pot turkey broth (stock).
Making turkey or fresh chicken bone broth (stock) is pretty easy anyway, but using a slow cooker makes the process virtually effortless.
For very little work you are rewarded with several cups of delicious homemade broth, free of the artificial stuff often found in the boxed kind.
What’s not to like about that?
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The Skinny on Crock-Pot Turkey Bone Broth
Now that I know how easy it is to make crock pot turkey broth, I’ll probably never use the stove top again.
You can store your healthy homemade turkey broth in the refrigerator for a few days.
Or, portion it out and freeze it. I like to divide it into 2-cup portions that I place in zipper lock freezer bags. I lie them flat on a plate in the freezer until solid so that they are easier to stack/store.
Each cup of broth has about 15 calories, *0 Weight Watchers PointsPlus, *0 Weight Watchers SmartPoints.
And broth is a WW Power food that works with Weight Watchers Simply Filling Technique too.
I used the following kitchen tools to make this turkey bone broth recipe:
Watch this video to see how easy it is to make your own crock pot turkey bone broth at home:
If you like this easy recipe for homemade turkey broth, be sure to check out my other easy, healthy Weight Watchers friendly recipes including Easy Slow Cooker Vegetable Broth, Simple Leftover Turkey Noodle Soup, Slow Cooker Thanksgiving Leftovers Soup, Slow Cooker Turkey Breast and Leftover Thanksgiving Turkey Recipes
Crock pot turkey broth, an easy, healthy and delicious way to make homemade stock from leftover turkey bones.
- Turkey carcass and bones
- 1 onion, cut into quarters
- 2 stalks celery with leaves, cut into large chunks
- 2 carrots, cut into large chunks
- 5 whole peppercorns
- 1 bay leaf
- 3 unpeeled garlic cloves
- 1 tablespoon apple cider vinegar
Ideal slow cooker size: 6-Quart or larger.
Place the bones in your slow cooker. Try breaking them up as much as you can to fit.
Add the onion, celery, carrots, peppercorns, bay leave, garlic and vinegar.
Add water to 1-inch from the top of the crock. Cover and cook on LOW for at least 12 and up to 36 hours, adding water as necessary.
Let cool and then strain the broth.
Refrigerate overnight and skim off any unwanted fat that floated to the top.
Keep refrigerated and use within a few days, or portion out and freeze. I like to portion mine out in 2 cup amounts and place in zip lock bags that I lie flat on a plate and place in the freezer.
Weight Watchers PointsPlus: *0
Weight Watchers SmartPoints: *0
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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