chicken stock recipe slow cooker

The Best chicken stock recipe slow cooker

I’ve been making chicken stock in my slow cooker for years, not just because it’s a staple in my kitchen but because it’s the kind of dish that feels like a hug on a plate. There’s something deeply satisfying about simmering bones and veggies in water until every last bit of flavor melts into the broth—it’s the foundation for so much more than just soup. My kids grew up eating it straight from the pot, especially when it’s thick and rich, and honestly, I don’t know how I’d survive without it. It’s the kind of stock that makes every meal feel special, whether it’s simmering chicken for tacos, blending it into soups, or even using it as a base for sauces. Plus, it’s so easy to make in bulk, and the savings add up over time.

What I love most about this recipe is how it’s both a quick fix and a slow, rewarding process. You can throw everything in the slow cooker on low for eight hours, and by the time you’re ready to serve, the flavors are deep and complex without any fuss. My family loves it because it’s always there when we need it—whether it’s a busy weeknight or a weekend gathering where everyone wants to eat hearty. And the health benefits? Well, chicken stock is packed with collagen, minerals, and probiotics from the bones and veggies, which makes it great for digestion and keeping joints strong. It’s not just food; it’s nourishment, and I’m always glad to have it stocked in the pantry. Plus, it’s so versatile that it doesn’t feel like a chore—you can make a big batch and use it up over days, and it never tastes the same twice.

Slow Cooker Chicken Stock

4.8 from 1022 votes

A rich and flavorful chicken stock made in a slow cooker, perfect for soups, sauces, and stews. It’s naturally low in calories and packed with protein and nutrients.

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Prep Time10 mins

Cook Time6 hours

Resting Time0 mins

Total Time6 hours 10 mins

Servings: 8Cuisine: InternationalCalories: 15 kcal

🥘Ingredients

For the Chicken Stock

• 4 lbs bone-in, skin-on chicken thighs and drumsticks
• 4 lbs bone-in, skin-on chicken breasts and wings
• 1 large onion, quartered
• 6 garlic cloves, smashed
• 1 head of celery, chopped
• 1 head of carrot, chopped
• 4 bay leaves
• 1 tbsp whole black peppercorns
• 1 tsp salt (adjust to taste)
• 4 cups cold water or chicken broth
• 1 tbsp olive oil

👨‍🍳Directions

1. 1 If using skin-on chicken, rinse it under cold water and pat dry. Remove any excess fat or bones from the chicken.
2. 2 In a large pot, heat olive oil over medium heat. Lightly brown the chicken pieces on all sides (about 2-3 minutes per side). Remove from pot and set aside.
3. 3 In the same pot, add onion, garlic, celery, and carrot. Sauté for 3-5 minutes until softened. Add bay leaves and peppercorns, stirring to combine.
4. 4 Pour the cold water or broth into the slow cooker. Add the browned chicken pieces and vegetables. Stir gently to combine.
5. 5 Cover the slow cooker and cook on LOW for 6 hours or HIGH for 4-5 hours, until the chicken is fully cooked and the stock is flavorful.
6. 6 Remove the slow cooker from heat and let the stock sit for 10 minutes. Discard any excess fat that has risen to the top. Strain the stock through a fine-mesh sieve into a clean pot or container.
7. 7 Season with salt to taste. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

🔧Equipment

• Slow cooker
• Large pot (for blanching chicken, if desired)
• Cutting board
• Knife
• Measuring cups
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0.5💛Saturated Fat: 0.2❤️Cholesterol: 100🧂Sodium: 200🌾Total Carbs: 5🥦Dietary Fiber: 1🍬Sugars: 2🥩Protein: 12

📝Notes

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This slow cooker chicken stock recipe is a go-to for any gathering because it keeps flavors rich and homestyle without extra effort. Whether you’re prepping for a big family meal or just want a simple way to make stock on the fly, this method saves time and ensures a deep, savory base that elevates anything from soups to stews. It’s perfect for when you need a reliable, hearty dish that everyone will actually enjoy.

❓ Frequently Asked Questions About Slow Cooker Chicken Stock

What is the best way to prepare the chicken stock in a slow cooker for maximum flavor?

The best way to prepare chicken stock in a slow cooker is to use the “Low” setting for 8–10 hours, or “High” for 6–8 hours. Start by roasting whole chicken pieces (or chicken carcasses) with aromatics like onions, carrots, celery, garlic, and herbs (thyme, bay leaves) for added depth. After cooking, strain the liquid, discard solids, and simmer briefly to reduce it further if needed.

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Why should I use whole chicken pieces or carcasses instead of pre-cut chicken?

Using whole chicken pieces or carcasses (bone-in) yields richer, more flavorful stock because the bones release collagen and gelatin, which thicken the broth. Pre-cut chicken lacks these bones, resulting in a lighter, less satisfying stock. If using pre-cut chicken, include at least some bones (like thighs or drumsticks) for better flavor.

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How do I avoid a bitter or off-flavored chicken stock?

To prevent bitterness, avoid overcooking the chicken in the slow cooker. Remove the chicken after 6–8 hours (or when tender) and strain immediately. If the stock tastes metallic, it may have been cooked too long—simmer it briefly after straining to reduce it. Also, avoid adding salt too early; let the natural flavors develop first.

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Can I add vegetables like potatoes or onions to the slow cooker chicken stock?

Yes, but it depends on the recipe. For a classic stock, avoid adding potatoes or onions directly to the slow cooker—these can make the stock too thick or gummy. Instead, add them after straining and simmering the stock separately. If you want a richer base, roast them with the chicken first and then strain into the stock.

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What herbs and spices should I use for the best slow cooker chicken stock?

Classic aromatics include thyme, bay leaves, black peppercorns, and a few sprigs of parsley or celery. For extra depth, try adding garlic cloves, a pinch of salt, and a splash of white wine or broth before cooking. Avoid overloading with spices—just a few well-chosen herbs will enhance the natural flavor without overpowering it.