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Slow-Cooker Chicken Stock

Slow-Cooker Chicken Stock

Now you can watch soap operas all day long while your stock simmers!MORE+LESS-

1

(4 pound) whole chicken

1

medium yellow onion, quartered

2

carrots, cut into 3-inch pieces

2

celery stalks, cut into 3-inch pieces

2

tablespoons peppercorns

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  • 1

    Place all ingredients in a slow cooker. Add 5 to 6 cups cold water, covering the chicken. Cook on low for 8 hours.

  • 2

    Remove the chicken from the pot and shred the meat from the skin and bones. Save chicken for later use and place bones and meat back into the pot.

  • 3

    Place a large colander in a large bowl. Pour the stock into the colander, separating the solids from the liquids.

  • 5

    Pour the stock into a fat separator. I do this because I didn't skim the fat off the top of the stock as it simmered. If you don't have a fat separator, skim the fat every hour or so.

  • 6

    Then pour the stock into jars or containers. If you plan to freeze the stock, leave about an inch at the top for liquid expansion.

  • 7

    Tightly close the lid on each jar and store in the refrigerator or freezer for later use.

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More About This Recipe

  • I'm so stoked about this stock! See what I did there?

    Did you know that you can make Slow Cooker Chicken Stock? Did you know this? As in, throw a bunch of stuff in a pot, leave it be while you live your life the way it was meant to be lived, come home to find a most gawwwgeous stickidy stock ready for whatever you have magnificently planned for it? Did you know this?

    Well guess what. You can make slow cooker chicken stock. You can! As in, you can throw a bunch of stuff in a pot, leave it be while you live your life the way it was meant to be lived, come home to find a most gawwwgeous stickidy stock ready for whatever you have magnificently planned for it.You totally can!

    So before I start repeating even MORE paragraphs, Imon' go ahead and take ya through it.

    Grab a chicken (duh), an onion, some celery and carrots, garlic, bay leaves, whole peppercorns and salt. My peppercorns are white in this picture because I spilled an entire thing of black peppercorns on the floor about 5 minutes before this. It was n'awesome.

    Stick it all in a slow cooker and add about 6ish cups of cold water. Where it covers the chicken. Now, turn that thang on low and fugget it.

    Then about 8 hours later come back and take the chicken out. Seriously, that chicken is going to fall apart. It's such a beautiful thing. You'll just separate the meat from the skin and bones, saving the meat for later use. Or eat some now. Throw the skin and bones back in the pot.

    Then, place a big colander in a large bowl. Carefully pour the stock into the colander, separating the solids from the liquids, lawk sew.

    Theeeeeen, okay. Quick chat. Some people like to skim the fat off the top of their stock periodically throughout the day. I didn't see much on mine, so I skipped that part. BUT, what I did do was pour the stock into a fat separator, which did the trick!

    And then you'll just pour that liquid mutha lovin' gold into mason jars or whatever containers you have on hand. Ugh, don't you just want to cuddle them?

    Bok, bok, chicken stock!

    (sorry)

    *Bev can't quit CHICKENING AROUND, OHHHHHHHH. Oh. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.


Slow Cooker Chicken Bone Broth Recipe

If you think making homemade chicken bone broth recipe in a stock pot on the stove top or high pressure Instant Pot is easy, making it in a Crock-Pot is pretty much effortless.

The key to making truly delicious chicken bone broth that extracts every last bit of goodness and rich flavor from the bones is a long, slow simmer for hours on end. For that reason, the slow cooker is the perfect vessel for the job, as it keeps the broth cooking at an even temperature for a long cooking time.


Slow Cooker Chicken Stock Recipe

Homemade chicken stock is a great thing to have on hand for soups and stews. Just use your leftover chicken bones and carrot tops and dead celery stalks. This recipe shows you how to use a slow cooker for low-maintenance stock preparation. Read more See less

  • easy
  • chicken
  • soup
  • stock
  • broth
  • slow-cook

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 chicken carcass
  • 2 carrots
  • 3 celery stalks
  • 1 onion
  • 1 bay leaf
  • 1 teaspoon dried thyme, basil and/or sage
  • 1 teaspoon whole peppercorns

Ingredients

  • 1 chicken carcass shopping list
  • 2 carrotsshopping list
  • 3 celery stalks shopping list
  • 1 onionshopping list
  • 1 bay leaf shopping list
  • 1 teaspoon dried thyme, basil and/or sageshopping list
  • 1 teaspoon whole peppercornsshopping list

How to make it

  • Break some of the chicken bones.
  • Chop (no need to peel) the carrots into large chunks.
  • Chop the celery and the onion as well.
  • Put all the ingredients in a slow cooker. Any size will do, but preferably at least 4 quarts.
  • Fill the crockpot 3/4 full with water, cover, then set for 10 hours on low.
  • After 10 hours, add salt if you wish, then turn the crockpot off and let the broth cool for half an hour.
  • Strain out the meat and vegetables and discard them.
  • Chill the stock in the fridge overnight and skim off the fat.
  • Put the stock in baggies, label with date and amount, then freeze.
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The Cook

The Rating

It sounds good. I would like to make ahead stocks. I never though about the using crock pot. What a idea! Thank you so much for sharing this recipe.

I always cook a whole chicken in the crockpot and always feel bad that I throw the carcass away when I could do something with it so I saw this recipe and decided to try it! Its just SO SO easy especially since I don't have to do anything since the . more

This recipe is ideal but I used my 6 quart slow cooker and it made a very weak stock. Not enough chicken flavor but the rest of the ingredients are ample. I'll try again but I'll use 2 carcasses (I'll have to save one in the freezer) and throw in som. more


Slow Cooker Chicken Stock

Here is the best homemade Slow Cooker Chicken Stock recipe (aka bone broth). It’s easy, healthy, delicious and frugal!

  • Author:Tiffany
  • Prep Time: 15 mins
  • Cook Time: 24 hours
  • Total Time: 24 hours
  • Yield: 4 quarts 1 x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Ingredients

  • carcass, spine, skin, innards and bones from two whole chickens*
  • 2 Tbsp apple cider vinegar (make it yourself)
  • 4 quarts filtered water
  • 1 onion, quartered (optional)
  • 2 carrots, peeled & quartered (optional)
  • 3 celery ribs, chopped (optional)
  • 1 bunch parsley (optional)

Instructions

  1. Combine all the ingredients, except parsley, in a slow cooker. Cook on low for a full 24 hours. 10 minutes before finishing the stock, add parsley (if using). Turn off slow cooker and skim any particles that have floated to the top. Allow to cool. Strain chicken parts and store in a freezer-safe bag for future stock. Discard vegetables. Chicken stock can be stored in the fridge for up to 5 days, or in the freezer for several months.

Notes

* Recipe can be made with only one chicken simply halve the rest of the ingredients.

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Do you make your own stock? What do you use it for?

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  • bones from 1 to 2 chicken carcasses
  • 2 carrots, chopped
  • 2 to 3 celery stalks, chopped
  • 2 medium yellow onions, ends trimmed, discarded and onions cut in half
  • 8 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 2 tablespoons apple cider vinegar
  • 12 cups filtered water

  1. Snap any bones you physcially can and add them to your slow cooker along with chopped carrots, celery and onion halves.
  2. Add in the parsley, thyme, bay and peppercorns.
  3. Pour in the cider vinegar and water. Cover and cook on low for 12 hours.
  4. Use a slotted spoon to remove the vegetables and discard the carcass using tongs. Set a mesh strainer into a large measuring cup (I needed two 8-cup measuring cups) and line with cheesecloth.
  5. Carefully pour the broth into the cheesecloth lined strainer. Once filled, move the strainer to the other measuring cup to pour the remaining homemade turkey stock through.
  6. Allow the stock to cool completely before storing.


HOW TO MAKE SLOW COOKER CHICKEN BREAST

  • Add chicken in whole breasts: Keeping the breasts whole will keep in as much moisture as possible since the meat is so low in fat. If you cut the breasts into chunks, the chicken will come out more dry and tough.
  • Shred minimally: When shredding or cutting you don’t have to shred the chicken too small or it’ll be like a filling versus a meal.

EASY DINNER IDEAS FOR SLOW COOKER CHICKEN BREAST

  • Chicken Tacos: Use Taco Seasoning instead of the spices in this recipe. Once cooked, shred chicken and serve in soft taco shells with your favorite toppings.
  • ChickenAlfredo: Add a teaspoon of dried oregano and basil to your spices to make Italian chicken. Cook fettuccine per package instruction, until al dente. Drain pasta and add jar of your favorite Alfredo (or make Quick JalapenoAlfredo) to a pan. Warm sauce and serve over noodles. Top with sliced chicken breast.
  • Chicken Casserole: Add chopped or shredded chicken breast to your favorite casseroles that call for cooked chicken.
  • Chicken Soup: This would make a great “kitchen sink” Chicken Soup. Take veggies that you have leftover and cook in a pot with 4 cups veggie or chicken broth. Add any cooked rice or pasta and this chicken breast. Serve with a side of Dinner Rolls.
  • Chicken Salad: Use this recipe as the chicken in Chicken Salador top a leafy green salad with all your favorite toppings like bell peppers, onions, mushrooms, and sliced chicken breast.

Making Crockpot Chicken Breast for Meal Prep

Slow Cooker Chicken Breast is a great meal prep chicken recipe! You can increase the recipe, but be careful not to cook more than about 6 breasts at a time in a large 6-8 qt slow cooker. You don’t want the chicken too crowded. Once cooked, allow to cool completely before storing. Freeze in individual portions for an easy dinner for one. Reheat by thawing in the fridge overnight and cooking in the oven at 350 degrees until warm.

MORE EASY SLOW COOKER CHICKEN DINNERS

Slow Cooker Bacon Brown Sugar Garlic Chicken

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Rotisserie Chicken

Slow Cooker Indian Butter Chicken

HOW TO STORE SLOW COOKER CHICKEN BREAST


Overnight Slow Cooker Chicken Stock

I love to make homemade chicken stock and I have for years and years. I think it is nothing like your store bought and it really is easy to make. So after watching The Chew and hearing Clinton Kelly always talk about making Overnight Slow Cooker Chicken Stock I decided one evening to give it a whirl. I thought he had such a great idea to put it on overnight and in the morning you just strain, package and freeze. You then have gorgeous homemade chicken stock at the ready for all your soups, sauces and dishes.

Look at the gorgeous colour of this chicken stock with all natural and healthy ingredients, you know it will taste fantastic. Plus you control the amount of salt that also goes into it. I used rottiserie chicken bones for this stock, so it was even easier to make. After a simple dinner I threw the bones into the slow cooker, along with other ingredients I literally had hanging around. If you don&rsquot have a leek, don&rsquot fret add more onion, a peeled purple onion does well too. I give them a wash but don&rsquot remove the skins on the yellow and white onions. I slice one in half and stud it with cloves. I throw in old, tired parsley or other herbs that have seen a better day. Have a few shallots or whole heads of garlic, everyone is welcome into the pool. Celery, carrots can join the crowd to but after washing, don&rsquot peel the carrots or remove the greens on the celery. Just cut them in half and throw them on in. With a few more additions you will have the most gorgeous of chicken stocks and your home will be filled with an amazing aroma from the broth cooking.

The cost of chicken stock can be very outrageous considering you can easily make this at home with leftover veggies that are hanging around and a store bought rotisserie chicken carcass. Easy, peasy and delightfully good!

Here is a good general recipe for a chicken stock that I have made for years. Don&rsquot have all the ingredients? Don&rsquot sweat it. Have sweet onion instead of yellow, dried herbs instead of fresh, crushed jarred garlic instead of a whole head, don&rsquot worry, through it in as you will be straining it all in the end. Other additions like a parsnip can be a welcome ingredient to. Let the recipe become your own. ENJOY!!


INSTRUCTIONS

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Slow cooker whole chicken and stock recipe

Daughter #2 asked me the other day if I was “ever going to put that thing away?” She was referring to my slow cooker, of course. Not that Daughter #2 is complaining since she’s the first one to the dinner table every night and has always been the easiest one to cook for. But she had a point. That slow cooker has has become part of the family!

But I wasn’t about to shelve my new baby so soon. Just when I thought cooking a whole chicken couldn’t get any easier, I decided to put my Easy No-Fail Roast Chicken method to the test in…the slow cooker. Believe me, I don’t normally mess with the easiest, most popular dinners in my repertoire. But roasting a whole chicken is something that needs to be started well before I get home some days and I need a back-up. That and I was on a roll and feeling lucky, so I figured this was going to work like everything else I’ve been trying. I decided to prep the chicken in basically the same way I do an oven-roasted chicken — rubbed on the inside and out with some kosher salt early on, stuffed with a bit of fresh thyme and some crushed garlic and cooked on a bed of onions. I usually add cut lemons to the cavity, but I was nervous that cooking the lemons for a long time would result in a bitter taste, so I left those out. The only other change I made was to rub the outside of the chicken with a little olive oil mixed with paprika so that the skin would get a little color and not be pale and unattractive.

The conclusion is that I think I should call this recipe “Easier than Easy No-Fail Roast Chicken and Still So Darn Good.” The chicken was predictably fall-off-the-bones. In fact, I had a hard time getting the chicken out of the slow cooker in one piece! My kids love super soft meat and my husband likes chicken that is beyond well done. I’ve made chicken once or twice a week for the last 17 1/2 years and he has asked me every single time if the chicken is cooked through. No comment on whether or not that is annoying since my husband occasionally reads my blog AND Valentine’s Day is coming up. Get my drift? My point is that this chicken satisfies everyone, including me since it takes all of 5 minutes to prep and you can do it 8 hours before you want to eat dinner. “Is this cooked through?” “Darling, it’s been cooking for 8 hours.”

So you all know I am completely obsessed with making homemade chicken stock. I swear, if teaching cooking classes and blogging doesn’t work out, I will go into the homemade stock-making business. The world must know the goodness of homemade stock somehow! So before I served this chicken to the family, I removed and reserved all the bones. I put the bones back in there with a chicken back I had in the freezer plus some stock veggies (onions, carrots, celery) and water and I made chicken stock overnight. It was delicious. And because there was no skin and foam and such, it turned out to be such a clear stock with minimal fat. It’s crazy not to try this! (Sorry I don’t have photos. It was too dark in my kitchen and the images didn’t turn out well.)

Cooking a whole chicken in a slow cooker opens up so many possibilities for what you can do with the meat. You don’t have to cut the chicken into traditional breast, thigh, drumstick pieces. You can use the meat just as you would rotisserie chicken meat and heaven knows there have been more articles on what to do with rotisserie chicken meat than how to get your baby to sleep through the night. Just to remind — chicken soup, enchiladas, tacos, pot pie, sandwiches, salads and so on. For those of you who do not have a slow cooker and feel excluded, please revisit the Easy No Fail Roast Chicken Recipe. I still love you and I will put away the slow cooker and come back to you. Eventually. Wink, wink.


Garlic and Ginger Crockpot Chicken Wings

These garlic and ginger crockpot chicken wings are for tailgating or a game day party. They're cooked in the slow cooker with Asian-style seasonings, making them a bit different than traditional hot wings with buffalo sauce.


With This Recipe, You'll Have No Reason to Buy Store-Bought Chicken Stock

Despite its resounding popularity, I'm ambivalent about my slow cooker at best. (Until recently, mine was gathering dust with my tartlet pans, pasta maker, and popsicle molds in my kitchen's island of misfit toys a closet.) My change of heart has only one explanation: these life-changing beans. This got me to thinking, what other recipes would a slow cooker be an ideal medium for, a technique where a slow cooker's main virtue (low, even heat) is actually allowed to shine.

The obvious, "why wasn't I doing this all along answer" was stock, specifically any meat-based stock (I'm still a quick-cooking vegetable stock loyalist). Why? Because the single most frustrating part of making bone-based stock is skimming off all of the scum that bubbles up to the top as it simmers along. Made in a slow cooker, the liquid is heated to such a low temperature that this need is virtually eliminated, and the resulting stock is practically crystal-clear. It's just the thing for broth-based soups like chicken noodle where the liquid's clarity is allowed to shine.