Slow Cooker Chicken Stock

easy and flavorful
Easy and flavorful
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1 Chicken carcass from a cooked 4-lb chicken
2 stalks Celery cut in half
5 Carrots small, or 1 large, scrubbed clean and ends trimmed, cut in half
1 Onion medium, peeled, halved
4 cloves Garlic peeled, smashed
1 handful Parsley stems only
4 sprigs Fresh thyme
1 Bay leaf
½ tbsp Black peppercorns
6 cups Water tap

Nutritional information

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  • Gluten Free Recipes
  • Low Cholesterol Recipes

Slow Cooker Chicken Stock


This Slow Cooker Chicken Stock is one of those recipes that comes together without too much hassle but is still healthy and nutritious. Just throw everything – chicken carcass, some vegetables, herbs, and aromatics – into your slow cooker, relax and allow all the flavors to develop. It’s almost too easy!

Start by removing any leftover meat from the chicken carcass and bones. Discard the skin. Toss the carcass and bones in the slow cooker. Add the celery, carrots, onion, garlic, parsley stems, bay leaf, fresh thyme, and black peppercorns. Keep the skins of the onion and garlic if you want your stock darker. Add enough water to cover the ingredients. Cover and cook on low for 10 hours or up to 24 hours. Once ready, strain the stock. Allow the stock to cool to room temperature, then divide it between several mason jars and refrigerate overnight. The next day, skim off the solidified fat layer from the stock and discard it or save it for recipes calling for schmaltz. The stock keeps well in the fridge for up to 5 days or in the freezer for up to 3 months.

To make the Slow Cooker Chicken Stock, you will need the following ingredients:

Ingridiens for Slow Cooker Chicken Stock

Steps to make Slow Cooker Chicken Stock


Combine ingredients


To the bowl of a slow cooker, add 1 chicken carcass, 2 halved stalks celery, 5 small carrots, 1 halved onion, 4 smashed garlic cloves, a handful parsley stems, 4 sprigs fresh thyme, 1 bay leaf, ½ tablespoon black peppercorns, and 6 cups water.


Cover and cook


Cover the slow cooker with a lid and cook on low for 10 hours or up to 24 hours.




Once done cooking, strain the stock through a fine mesh sieve lined with several layers of cheesecloth.




Divide the stock between mason jars and refrigerate overnight. Then skim off the solidified fat layer from the stock’s surface and discard or save it for another recipe.


Use or save for later

The stock will keep in the fridge for up to 5 days or in the freezer for up to 3 months.

This easy Slow Cooker Chicken Stock recipe requires little effort and produces a rich and flavorful stock. Give this recipe a try soon, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

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I love how effortless it is! Thanks for sharing the recipe!

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