Slow Cooker Chicken Stock

Slow Cooker Chicken Stock

recipe image

Two mason jars filled with homemade chicken stock.

by Liren Baker on February 24, 2013 updated | 10 Comments
This post may contain affiliate links.
Please see Affiliate Disclosure in my Terms of Service.

Learn how to make easy homemade chicken stock in a slow cooker. This recipe uses a leftover roast chicken carcass, vegetables, and a slow cooker for a no-fuss chicken stock that’s ready in about eight hours.

Two mason jars filled with homemade chicken stock.

Slow Cooker Chicken Stock

Don’t let that chicken carcass go to waste. When you’re short on time, let a slow cooker do the work for you, extracting all the goodness from the carcass into a chicken stock that can be used in soups and more.

A slow cooker insert filled with a chicken carcass, carrots, celery, and onions, with the words,

Sundays seem like the right day of the week to roast a chicken. To say any other day is unsuitable, is, of course, completely untrue. A beautifully browned, crispy chicken is one of my favorite meals to cook (and eat) mid-week. But there’s something about a leisurely Sunday at home, with the clock pacing itself slowly and deliberately, that makes it especially lovely for a simple roast.

With time on your side, having the oven do the work as you tend to other things (relaxing, perhaps?), seems like an indulgent way to cook. There’s nothing better than the aroma of roast chicken growing stronger, permeating the far reaches of the house. You catch a whiff as you walk down the hallway, knowing that with hardly any effort at all, a satisfying meal will be ready to close the weekend.

And afterwards, there is the carcass, perhaps the next best part of a roast chicken. There was a time when I used to throw it away, not realizing it was a precious waste. In the gnarly carcass is the promise of flavor, of future meals. After dinner, I start up the stove, to simmer up homemade chicken stock.

Two mason jars filled with homemade chicken stock.

But on a Sunday night, I find myself gearing up again for the week. The luxury of time suddenly gets cut short, and it’s time to pack lunches, iron outfits, clean up the kitchen, and begin bedtime routines. The idea of monitoring a pot on the stove can seem unappealing, so when I’m feeling particularly pressed for time, I call in the slow cooker.

Slow Cooker Chicken Stock is a wonderful option whenever you don’t have time, whether it is because you can’t be in the kitchen, or home, for that matter. Let the slow cooker do the work; when you wake the next morning, you’ll have stock to use for the week – that Sunday chicken serving well beyond one evening’s meal.

How to Make Slow Cooker Chicken Stock

This homemade chicken stock recipe is so simple.

Assemble

Place a leftover chicken carcass into the insert of a slow cooker with basic veggies like carrots, celery, and an onion. You’ll also add water, peppercorns, a bay leaf and salt.

Cook

Allow all ingredients to cook for about eight hours.

Strain

Once the stock is done, simply strain it and store it. Use air-tight containers and store in the fridge or freezer.

Try Using Homemade Chicken Stock in These Recipes:

Arroz Caldo | Filipino Chicken and Rice Soup

Barley Risotto with Artichokes and Asparagus

Pressure Cooker Creamy Rotisserie Chicken and Wild Rice Soup

Roasted Tomatillo Chicken Soup

White Bean Soup with Kale

Slow Cooker Chicken Stock

Don’t let that chicken carcass go to waste. When you’re short on time, let a slow cooker do the work for you, extracting all the goodness from the carcass into a slow cooker chicken stock that can be used in soups and more.

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 8 hours

Servings 2 quarts (about)

Calories 73kcal

  • 1 roast chicken carcass remove any herbs/aromatics from the cavity
  • 3 medium carrots
  • 4 stalks celery
  • 1 onion halved (skins on)
  • 1 tablespoon whole peppercorns
  • 1 bay leaf
  • 1 tablespoon kosher salt
  • 8 cups water
  • Place the chicken carcass with the remaining ingredients in the insert of a slow cooker. Set the slow cooker on high for about 8 hours; the meat should be falling off the bones.

  • Strain the stock and store in air-tight containers in the refrigerator or in the freezer.

Calories: 73kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3608mg | Potassium: 461mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15353IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg

Read More







Be the first to comment

Leave a Reply

Your email address will not be published.


*