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Horizontal image of a jar and a bowl of light brown soup next to carrots, garlic, herbs, and onions on a wooden cutting board.

Slow Cooker Low-Sodium Chicken Stock

  • Author: Fanny Slater
  • Total Time: 8 hours, 10 minutes
  • Yield: 12-14 cups (approximately 3 quarts) 1x


Made with flavorful aromatics and chicken bones, homemade stock is an intensely-flavored liquid that’s practically effortless to prepare in the slow cooker.


  • Bones from 1 cooked 4-pound chicken
  • 1 large yellow onion, roughly chopped
  • 4 stalks celery, roughly chopped
  • 2 large carrots, roughly chopped
  • 4 large cloves garlic, peeled and smashed but still intact
  • 2 teaspoons whole black peppercorns
  • 2 dried bay leaves
  • 1/2 cup lightly packed fresh herb sprigs (such as parsley, rosemary, and thyme)
  • 1214 cups water


  1. Place the chicken bones (or carcass if it’s still whole, which will fit inside a 6-quart slow cooker) in the slow cooker insert. Scatter the onion, celery, carrots, garlic, peppercorns, bay leaves, and herbs around the bones. Add water until it covers the bones.
  2. Set the slow cooker to low. Cook for at least 8 hours, or up to 24.
  3. Allow the stock to cool to room temperature. Place a fine-mesh sieve over a large bowl and strain the liquid, pressing on any solid bits to extract as much flavor as possible.
  4. Divide the stock into containers or jars. Refrigerate for up to 1 week, or freeze for up to 6 months.
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Stock
  • Method: Slow Cooking
  • Cuisine: Soups and Stews

Keywords: chicken, stock