Slow Cooker Chicken Stock
  • Bones from one or more roasted chickensYou can also substitute with the bones from one roasted turkey.
  • 2 medium yellow onionschopped
  • 5 stalks celerychopped
  • 4 large carrotschopped
  • 2 bay leaves
  1. Combine all the ingredients in the slow cooker.
  2. Place the carcass in the center of the slow cooker. Any smaller bones can be tucked inside.
  3. Add vegetables, herbs, and spices.
  4. Add enough water to cover the bones.
  5. Set the slow cooker to “low” and cook for at least 8 hours.
  6. Once cooled a bit, set a strainer over a large bowl.
  7. Divide your stock into storage containers or freezer zipper bags. Refrigerate for up to a week or freeze for up to 6 months.
Recipe Notes

Feel free to add any additional spices or herbs such as garlic, whole peppercorns, thyme, or parsley.

Slow Cooker Chicken Stock Recipe |