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Slow Cooker Chicken Stock

Alison Needham
This is the easiest way imaginable to make your own fresh chicken stock. A few minutes of your time yields rich and delicious stock that you can use in all of your soups, braises and chilis.
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Cuisine American
Servings 2 quarts
Calories 897 kcal


  • slow cooker



  • Place the chicken, carrots, celery, onion, bay, peppercorns and salt (if using) in a slow cooker and cover with water (fill to one inch above the chicken).
  • Cover, set to low and simmer for 8 hours. Pick the meat off of the carcass and reserve for another use, and return to the pot and continue to cook on low for an additional 4 hours (really you could cook it up to an additional 16 hours, it's pretty forgiving and just gets richer).
  • Cool slightly and carefully pour through a strainer into a bowl. Ladle broth into jars or another storage container, leaving a couple of inches of head-room. If desired, chill in the fridge for several hours until the fat congeals at the top (I never do this as I like a little extra fat in my stock). Scoop the fat from the top, cover and use within 5-6 days, or freeze for 6 months.


Calories: 897kcalCarbohydrates: 18gProtein: 73gFat: 58gSaturated Fat: 16gPolyunsaturated Fat: 12gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 286mgSodium: 3873mgPotassium: 1298mgFiber: 5gSugar: 9gVitamin A: 21103IUVitamin C: 19mgCalcium: 115mgIron: 4mg
Keyword chicken stock
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