This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Making Crock Pot Chicken Stock is a great way to stock your freezer with homemade chicken stock. Perfect for all your quick and easy soup recipes.
Chicken stock is the perfect recipe to make with your leftover chicken carcass, vegetables and simple seasonings. It is easy to bye store bought chicken stock, but making your own is a great use of your leftovers and you know exactly the ingredients.
Making it in the slow cooker is even easier, because all the ingredients get tossed in and the crockpot does the rest. You can even learn how to make chicken stock on the stovetop in a large stock pot with a gentle simmer.
Table of Contents
Why This Recipe Works
I love this recipe because of how simple it is to make. We love to make whole roasted chickens and using the leftovers to make chicken stock. The flavor is amazing and a great base to many different recipes.
The next time you make a whole chicken or turkey, save the turkey carcass or leftover chicken bones. This homemade chicken stock recipe is easy to make and you will love the flavor.
- Whole Chicken Carcass (leftover from a roasted or rotisserie chicken)
- Carrots, roughly chopped
- Celery Stalks, roughly chopped
- Large Onion, quartered
- Cloves Garlic, smashed
- Bay Leaf
- Whole Black Peppercorns
- Sprigs Fresh Thyme (or 1 teaspoon dried thyme)
- Sprigs Fresh Rosemary (or 1 teaspoon dried rosemary)
- Water (or enough to cover ingredients)
Scroll to the bottom for the full recipe and ingredients in the recipe card.
- Seasoning – Feel free to use different fresh herbs or spices.
- Chicken – This is a great recipe for homemade chicken, but you can also use the carcass from a rotisserie chicken. Make a turkey stock recipe with a turkey carcass.
How to Make Chicken Stock
Step 1 – Place the chicken carcass at the bottom of the 6-quart crockpot.
Step 2 – Add the roughly chopped carrots, celery, and quartered onion to the crockpot.
Step 3 – Place the smashed garlic cloves, bay leaf, and whole black peppercorns in the crockpot.
- Step 4 – Add the sprigs of thyme and rosemary to the bones and vegetables.
Step 5 – Pour in enough cold water to cover all the ingredients, usually around 12 cups of water. Cover the crockpot with the lid.
Step 6 – Set the crockpot to LOW heat and let it cook for at least 12 hours, or up to 24 hours for a richer flavor. Allow the stock to cool; skim off any fat that rises to the surface before using the stock.
- Chicken Carcass – The recipe calls for a leftover chicken carcass. This can be from a roasted or rotisserie chicken. The carcass should still have some meat and connective tissue on it for the best flavor. A fresh, uncooked carcass can also be used but may yield a lighter stock.
- Skimming Fat – Once the stock is cooled, a layer of fat will solidify at the top. This can be easily skimmed off if a leaner stock is desired.
- Fine Mesh Strainer – Use a strainer to remove the veggies and chicken bones from the stock. Then pour the chicken stock in a jar.
- Adding Salt – I usually do not add salt when making chicken stock. When I use it to make recipe, this is when I add in salt.
Ways to Use Chicken Stock
There are many ways to use chicken stock. It stores great in the fridge or freezer to use in your soup recipes, making risotto, or drink it when you are not feeling well. It is packed with healthy minerals and collegan to help beat that sickness.
Frequently Asked Questions
Store any leftover broth in an airtight container for up to 3-4 days or freeze to last longer.
Freezing chicken stock is great way to allow it to last longer. We like to pour individual servings in an ice cube tray or a freezer container. It will easily last for up to 6 months. You can then add the cubes to a skillet dinner recipe or when making a batch of grains.
The difference between chicken broth and chicken stock is chicken stock is a bone broth and chicken broth is made from meats. We have used both stock and broth to make recipes.
More Easy Chicken Broth Recipes
- Chicken broth substitutes
- Best Homemade Chicken Noodle Soup Recipe
- Best Crockpot Chicken Soup Recipes
We love hearing from you. If you make this Slow Cooker Chicken Stock Recipe, please leave us a comment.
Crock Pot Chicken Stock
- 1 whole chicken carcass leftover from a roasted or rotisserie chicken
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 large onion quartered
- 4-5 cloves garlic smashed
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1-2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1-2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 12 cups water or enough to cover ingredients
- Place the chicken carcass at the bottom of the 6-quart crockpot.
- Add the roughly chopped carrots, celery, and quartered onion to the crockpot.
- Place the smashed garlic cloves, bay leaf, and whole black peppercorns in the crockpot.
- Add the sprigs of thyme and rosemary.
- Pour in enough water to cover all the ingredients, usually around 12 cups.
- Cover the crockpot with the lid.
- Set the crockpot to LOW heat and let it cook for at least 12 hours, or up to 24 hours for a richer flavor.
- Allow the stock to cool; skim off any fat that rises to the top before using the stock.
Pin This Now to Remember It LaterPin Recipe