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chicken stock
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Slow Cooker Chicken Stock

The long-simmered flavor of this chicken stock comes from overnight cooking in the slow cooker - and takes just five minutes of active prep time.
Prep Time5 mins
Course: Soup
Cuisine: American
Keyword: chicken stock recipe, gluten-free soup, soup recipes
Servings: 2 quarts
Author: A Girl Defloured


  • 1 chicken carcass, picked relatively clean
  • 4 carrots, cut into chunks
  • 2 stalks of celery with leafy greens attached
  • 1 onion, peeled and chunked
  • 2 bay leaves
  • 4 peppercorns
  • 1 tablespoon sea salt, optional


  • Place the carcass, 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 12-24 hours.
  • Cool slightly and carefully pour through a strainer into a bowl. Ladel broth into jars or another stoage 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. After that it’s still safe to eat, but won’t be as flavorful.