Slow Cooker Chicken Stock


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Save money and have a go at making your own slow cooker chicken stock. Homemade chicken stock just got a lot easier thanks to this easy recipe. You only need a few ingredients like chicken, water, fresh vegetables, and a few herbs. This dump-and-go recipe yields a delicious stock that can be eaten by itself or added to enhance your favorite soup.

Chicken stock cooked in a slow cooker.
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I like to call this overnight chicken stock because it will need to cook for at least 12 hours. This means you can start it before bed and have homemade chicken broth in the morning. It’s a great recipe for making canned chicken broth to keep on hand for enjoying on cold days or grabbing to include in other recipes. Oh course this chicken broth is wonderful in slow cooker chicken noodle soup!

Key Ingredients:

Here is how to make from scratch chicken stock in your crockpot. Find the full recipe amounts in the recipe card below the images

Ingredients for chicken stock on a table.
  • Chicken scraps: Anything works for this, especially leftover chicken bones with meat neck, legs, ribs, and the chicken carcass.
  • Water: You’ll need just enough to fill the crockpot
  • Apple Cider Vinegar: Helps balance the acidity as the stock cooks.
  • Vegetables: At the very least, you’ll want to use celery ribs, carrots, and a sweet onion. These will help add the veggie flavors to the broth during the cooking process.
  • Herbs: Fresh bay leaves, fresh rosemary, fresh thyme, and fresh parsley help enhance the flavors of the stock.
  • Garlic: What’s a good stock without garlic cloves? These also help enhance the flavor of the broth.

How to Make Chicken Stock in the Crockpot

Step One – Load the crockpot with all the vegetables and other remaining ingredients. Add enough water to fill the basin and almost cover the ingredients.

Step Two – Cover and turn the cook mode to the LOW setting for 12 hours.

Four images showing how to make chicken stock in a slow cooker.

Step Three – Use a slotted spoon or colander to remove the bones and veggies from the crockpot. Discard them.

Step Four – Strain the stock through a fine mesh strainer or fine sieve into mason jars or other airtight containers you already have on hand. Enjoy!

Chicken stock in a slow cooker in a ladle.

What are some ways to use chicken broth?

There are lots of recipes that start with chicken broth, but I bet you’ve never thought to use them when making:

The next time you whip up one of those tasty dishes, don’t forget to use your own slow cooker stock!

Chicken broth in jars.
Chicken stock in a slow cooker in a ladle.

Slow Cooker Chicken Stock

Prep Time: 5 minutes
Total Time: 12 hours 5 minutes
Servings: 10
All you need are chicken scraps, a few fresh veggies and herbs, and your slow cooker for a chicken stock that can be enjoyed by itself or in your favorite soup recipe.

Equipment

Ingredients 
 

  • chicken bones with meat, neck, legs, ribs, carcass (anything works!)
  • water – enough to fill the crockpot
  • 2 Tbsp. apple cider vinegar
  • 4 celery ribs, diced
  • 2 carrots, diced
  • 1 sweet onion, sliced
  • 2 bay leaves
  • 4 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 1 bunch fresh parsley
  • 4 garlic cloves

Instructions 

  • Load the crockpot. Load all of the ingredients into the crockpot. Add enough water to fill the basin and almost cover the ingredients.
  • Cook. Cook on low for 12 hours.
  • Strain. Use a slotted spoon or colander to remove the bones and veggies from the crockpot. Discard them. Strain the stock through a fine mesh sieve into jars.

Sarah’s Notes

Storage Instructions:
Once you’ve strained the stock into the jars, allow it to cool completely. Seal the jars and store them in the fridge for up to 4 days or in the freezer for up to 6 months. Allow the stock to thaw in the fridge before using it.
Why does it turn to a solid when it’s chilled?
The collagen from the carcass of the chicken leaches out into the stock, making it delicious and nutritious. When the stock is chilled, the collagen causes it to solidify. Don’t worry, it will turn to liquid again once heated.
Do I have to use apple cider vinegar? Will it make the broth taste like vinegar?
You don’t have to but it will help pull the nutrients and collagen out of the bones and tendons of the chicken carcass. The apple cider vinegar will not negatively impact the flavor of the stock. If anything, it will add a nice depth to it that you wouldn’t get otherwise.
What’s an easy way to obtain chicken bones?
Wondering how you’re going to get all those chicken bones? Well, the best way (in my opinion) is to roast a whole chicken, enjoy the meat, and save the carcass for stock. If you don’t want to roast a whole chicken, you can buy chicken parts at the store, ask the butcher for chicken bones, and/or use the carcass of a store-bought rotisserie chicken after you’ve enjoyed the meat.
Can I make this ahead of time and freeze it?
Absolutely. Strain the stock into jars and, once it has cooled, seal the jars and store them in the freezer for up to 6 months. Allow the stock to thaw in the fridge before using it.
Can I can this recipe?
No. This recipe is not safe for canning for there are certain requirements that make a recipe for canning.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 22mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2116IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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More Slow Cooker Chicken Recipes

Warm up with hearty meals like Slow Cooker Chicken Stew or savory Slow Cooker French Onion Chicken. For something cozy with a twist, try Chicken Fajita Soup or creamy Crockpot Tuscan Chicken. Brown Sugar Chicken is a sweet and tangy favorite, while Slow Cooker Chicken Chow Mein delivers takeout flavor right from your slow cooker.

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