Slow Cooker Chicken Stock

My family has been known to enjoy a pseudo-Thanksgiving dinner multiple times a year.

After we enjoy our meal, we clean the bones with plans to enjoy chow mein or pot pie the next day. Then, I make stock.

Slow Cooker Chicken Stock | Foodal.com

At this point, I return the bones to the roasting pan, and bake them in a 250 degree oven until they have browned. I have found that this makes for a much thicker and richer product.

My slow cooker is the perfect tool for this task. The steady, constant heat will simmer your liquid more effectively than if you prepared this recipe on your stove top.

Plus, you do not have to be on guard, watching your pot at all times. This makes me think back to the time I fell asleep on the couch watching the World Series, and I charred the bottom of my good stockpot.

I could not get the smell out of my house for days. Thank goodness the only thing lost was the pot.

Cook the bones and liquid for at least eight hours in the slow cooker. If your slow cooker has a timer you may find yourself setting it multiple times, as you let the liquids develop and become richer and more intense as the hours go on.

Recipe for Slow Cooker Chicken Stock | Foodal.com

To achieve a delicious full-bodied stock, I have found that it should be cooked for about 12 hours. The key to making this super useful base ingredient is allowing it to cook for hours over very low heat.

Depending on your preference, you can let it cook for up to 24 hours. After 24 hours you have probably extracted all you can from the bones and vegetables.

I have many uses for my homemade stock. During the cooler months, I make lots of soups and stews. I love to grab a batch out of my freezer to add to my grandmother’s famous Risotto alla Milanese con Luganega.

Slow Cooker Chicken Stock Recipe | Foodal.com
Slow Cooker Chicken Stock
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Servings
2 quarts
Servings
2 quarts
Slow Cooker Chicken Stock Recipe | Foodal.com
Slow Cooker Chicken Stock
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 quarts
Servings
2 quarts
Ingredients
  • Bones from one or more roasted chickens You can also substitute with the bones from one roasted turkey.
  • 2 medium yellow onions chopped
  • 5 stalks celery chopped
  • 4 large carrots chopped
  • 2 bay leaves
Servings: quarts
Units:
Instructions
  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 | Foodal.com

 

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About Jennifer Swartvagher

Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.

17 thoughts on “Slow Cooker Chicken Stock

  1. I have never made my own stock before. My family usually buys it from the store in cans or cartons. Though the flavors aren’t the same as making it from scratch.Could you make something else like beef or turkey stock the same way you do chicken? Freezing portions sounds like a good idea as well to save left overs or prepare meals in the future.

  2. Wow I bet this is delicious! I usually just save the juice left when I roast my chickens. My mother never used the bones. I raise my own chickens, and really try to use as much of the bird as possible. Now I know what I can do with the bones.
    Have you ever used rosemary with your poultry? My family seems to love it when I add just a bit to different things. They are never quite sure what it is that I added, but I will hear, “Man, what is in this?”

    I will definitely give your recipe a try this weekend!

  3. I’m a big fan of making stock – it’s such a great way to ensure that no part of the chicken gets wasted. My tip is to freeze the stock in a clean milk carton, the type which has a lid.

    Yes, you can make any type of emat stock in this manner.

  4. Genius!
    I love making stock but I just make it on the stove top, don’t know why it never occurred to me just to use a crock pot.
    Thank you for the easy instructions.
    This looks like it should work for other stocks like beer or fish? I think so but I just wanted to ask the expert, What do you think Jennifer?

  5. I am planning on pulling my slow cooker out of storage for the Fall/Winter, and am collecting recipes I want to make while I have it out. I’ve never made stock from scratch, and this sounds like a nice easy recipe to try. I like the idea of making it in the slow cooker, because I tend to do what you mentioned, and doze off or even wander off and get involved in another task. I want to get some of the taller round containers that restaurants put soup to go in, and those would be great to store this stock in, for the freezer.

  6. I’m so glad nothing was lost other than a good stockpot when you fell asleep! I myself am guilty of that – I actually managed to catch noodles on fire! Luckily, only a (not so good) sauce pan and a smoke detector (that I beat from the ceiling because I couldn’t reach it) were lost. I certainly learned my lesson!

    Making my own stock and using as much of products as I purchase has always been an interest of mine, however I have not found myself proactive in this. Like you, my family enjoys pseudo-Thanksgiving meals roughly 3 or 4 times outside of Thanksgiving throughout the year. Turning the leftover bird bones into stock is a great way to save money throughout the year and really have that love and effort in more meals. I appreciate this article and know now that I’ll be putting this process to work in just a couple of months after the real Thanksgiving. 🙂

  7. I usually make my own chicken stock as well. I must admit I just use a pot and cook it on the stove. I must try the slow cooker method soon. I find this site so informative thank you for the many helpful as well as fun interesting tips.

  8. I like to make stock too but since we don’t consume much meat, making it take a while to collect enough bones, so I’ll usually make vegetable broth if I make it myself. I do collect some raw chicken bones from making raw dog food for my pup. I have been sticking them in the freezer, along with vegetable scraps and parmesan cheese rinds, for later use in stocks. Could this recipe be modified to be a bone broth? Should I roast the bones before putting them in the crock pot or leave them raw and increase the cooking time?

  9. Usually when I cook anything that requires a stock I go to the store and buy an already prepared version. For me, I never even considered the possibility of creating my own chicken stock. I wonder if a homemade stock has more advantages over a store bought version…Either way, I definitely want to try making it at least once. Can I also make other types of stock with this method or is this strictly for chicken stock only?

    • Store bought stock works just as well in recipes. I even add it to my homemade if I need extra. I have found that the homemade variety is richer in flavor than store bought.

      You can make stock from any meat or fish as well as vegetables.

  10. I can’t believe I happened across this! I was just telling my husband yesterday that I use too much stock and I need to start making my own. What an odd coincidence! You’re quickly becoming my go-to for recipe ideas!

  11. I recently purchased one of these, and apart from the occasional curry, I haven’t been sure how to fully utilise it. This stock recipe looks like a perfect simple way to expand my use, and a great starter for my Sunday meals with the in-laws.

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