• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Work With Me
    • Contact
  • Healthy Home

EverydayMaven™

Whole Food, Half the Time

  • Facebook
  • Instagram
  • Pinterest
  • Recipe Index
  • Gluten Free
  • Dairy Free
  • Whole30
  • 30 Minute Meals
  • Soups, Stews, + Chili
You are here: Home / By Diet / Dairy Free / {Slow Cooker} Basic Chicken Stock

Published October 9, 2013. By Alyssa Brantley 27 Comments

{Slow Cooker} Basic Chicken Stock

  • Share
  • Yum
  • Tweet
  • Email
Jump to Recipe Print Recipe
I’ll be the first to admit that I used to buy chicken stock (or broth or whatever you want to call it) almost as often as I made it. I’ve mentioned some of my favorite brands before and while I do still keep a carton or two in the pantry for emergencies, it is now rare that I use store-bought stock of any kind in most of my cooking.

Not that there is anything wrong with using store bought but I have found that the brands without all the additives, preservatives and flavor enhancers are just so damn expensive, it’s way more cost effective for me to make a batch of my basic chicken stock whenever I have enough chicken carcasses to do so.

We roast a whole chicken at least once a week in our house (pretty much year-round) so I save the carcasses in a freezer bag and use two at a time to make this stock along with any extra chicken backs or necks that I don’t use from a whole chicken that is cut into pieces for dishes like my Oven Fried Chicken or Maple Dijon Chicken.

This is as basic as it gets. Three simple ingredients and made in the slow-cooker. The end result is about 14 cups of glorious Basic Chicken Stock ready to be turned into endless soups, stews and chili‘s!

NOTES:

  • I use a 6.5 Quart Slow Cooker for this stock.
  • Use the best quality chicken possible to start with and you will wind up with a better tasting (and quality) stock!
  • While we love my Flu Fighter Chicken Stock, it has an Asian flavor profile and isn’t as universal as this basic chicken stock.
  • Why the Apple Cider Vinegar? The point of this is not to add flavor (you won’t taste it), but for the apple cider vinegar to extract minerals and calcium from the bones to make your stock even more of a nutritional powerhouse. Read here for more on that!

Did you make this recipe? Please give it a star rating below!

Slow Cooker Chicken Stock
Prep Time: 5 mins
Cook Time: 1 d
Total Time: 1 d 5 mins
 

Learn how to make Chicken Stock in the Slow Cooker using leftover roasted chicken carcasses and bones! You only need bones, water, salt apple cider vinegar!

Course: Soup
Cuisine: American
Keyword: crockpot chicken stock, how to make chicken stock in the slow cooker, Slow Cooker Chicken Stock
Servings: 14 cups
Calories: 1 kcal
Author: Alyssa Brantley
Print
Ingredients
  • 2 chicken carcasses from roasted chicken
  • 1 tablespoon apple cider vinegar
  • 20 cups filtered water
  • 2 tablespoon kosher salt
Instructions
  1. Place the chicken parts in the slow cooker along with the apple cider vinegar and water. Let sit for 30 to 45 minutes.
  2. Add kosher salt, cover, turn on slow cooker to high and set for 4 hours. If you are home when this comes to a boil, skim the surface for the next ten minutes. If not, don't stress out about it and do it later.
  3. When time is up, remove lid and skim surface if needed. Place lid back on and set to low for 18 to 20 hours. Allow to cook undisturbed.
  4. Once stock is done and slightly cooled, strain into a large soup pot through a fine mesh strainer. It is easier if you use a tongs to remove any large bones and parts (less splashing / mess).
  5. From here I transfer the stock to freezer safe mason jars, let cool completely before putting the lids on and place in my fridge or freezer. It's that easy!
NOTES:

Recipe Makes Approximately 14 Cups of Strained Chicken Stock

Nutrition Facts
Slow Cooker Chicken Stock
Amount Per Serving (1 cup)
Calories 1
% Daily Value*
Sodium 18mg1%
Carbohydrates 1g0%
Sugar 1g1%
Calcium 11mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Slow Cooker Chicken Stock from www.everydaymaven.com

Filed Under: Dairy Free, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Poultry, Slow Cooker, Soups, Stews, + Chili, Uncategorized, Whole30

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. KalynsKitchen says

    September 8, 2016 at 8:37 pm

    Can’t see any way to pin this?

    Reply
    • EverydayMaven says

      September 12, 2016 at 3:56 pm

      I know! My social media sharing buttons haven’t been working properly. It’s been an on-going issue that I’ve spent way too much time and money troubleshooting! Switching to a new plugin as we speak.

      Reply
  2. Ann Morales says

    October 29, 2014 at 8:39 am

    Can’t wait to try this, sounds so good, and I use stock for almost everything. Thanks so much for the recipe!

    Reply
    • EverydayMaven says

      October 29, 2014 at 10:03 am

      Me too Ann and there is nothing better than having your freezer stocked with your own stock!

      Reply
  3. Kara says

    September 24, 2014 at 12:29 pm

    Have you calculated WW points plus points for this stock?

    Reply
    • EverydayMaven says

      September 26, 2014 at 6:52 pm

      Hi Kara,
      Almost all stock is 1 Point Plus per cup in the tracker (including homemade).

      Reply
  4. Brian says

    January 5, 2014 at 8:55 am

    How is this supposed to reduce if the lid is on the entire time? Where does all the extra water go?

    Reply
    • EverydayMaven says

      January 5, 2014 at 10:05 am

      Hi Brian,
      You don’t want it to reduce too much and there is some evaporation just from how long it cooks for. Have a great day 🙂

      Reply
  5. Kyusoku Bihaku says

    October 18, 2013 at 7:43 am

    This recipe is more natural and healthy, rather than using the instant seasoning from the supermarket, again thanks for sharing!

    Reply
  6. Norma Chang says

    October 13, 2013 at 3:37 pm

    Make stock all the time. I also add pork bones if I happen to have some on hand.

    Reply
    • EverydayMaven says

      October 13, 2013 at 8:11 pm

      Great idea Norma – I always make separate stocks but mixing them is probably delish!

      Reply
  7. [email protected] says

    October 12, 2013 at 7:07 pm

    Alyssa,
    I recently did a vegetable stock overnight in the crock pot–I was planning on chilling it after letting it go all day, but got lazy and had it continue overnight. Very flavorful stock (and that was just with veggies) and so easy!
    Thanks!

    Reply
  8. Jeanette says

    October 9, 2013 at 8:12 pm

    I love homemade chicken stock – it is so much better than any store bought stock I have ever tried. I freeze chicken parts, roasted chicken parts, leek greens, carrot ends, and celery leaves whenever I have them to make stock later. Love adding thyme or bay leaves if I have them too. Great idea using the crockpot for no-fuss cooking!

    Reply
  9. [email protected] says

    October 9, 2013 at 9:55 am

    I make chicken stock all the time, too, although I’ll certainly use a substitute when I don’t have my own in the freezer (I like the stock bases – decent flavor, although a bit salty). Anyway, good stuff. I should try making it in the slow cooker.

    Reply
  10. Hannah says

    October 9, 2013 at 7:29 am

    I’m heading to the shed to get my slow cooker as soon as I finish writing – I’ve had a bag of chicken parts in the freezer just waiting for stock and I never thought of using a crock pot. Brilliant! The long, slow cook must release amazing flavor. Can’t wait. 🙂

    Reply
    • EverydayMaven says

      October 9, 2013 at 7:06 pm

      It does Hannah and I especially love that I don’t have to stay home and watch the stove. Makes it easy to make this 1x a week!

      Reply
  11. Joanne says

    October 9, 2013 at 3:58 am

    I’m stealing my mom’s slow cooker this weekend and I think veggie broth might have to happen!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Notify me of followup comments via e-mail. You can also subscribe without commenting.

Primary Sidebar

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

  • 30 minmeal
  • Dairy free
  • Egg free
  • Gluten free
  • Grain free
  • Nut free
  • Low carb
  • Nut free
  • Paleo
  • Primal
  • Primal
  • Shellfish
  • Vegan
  • Vegetarian
  • Whole 30

Comforting Soups

white bowl of turkey barley soup with colorful autumn linen and wood spoon

Turkey Barley Soup

large pot of turmeric chicken soup with ladle in it ready to serve

Turmeric Chicken Noodle Soup

bowl of cooked lentil soup with brown wood spoon

Crockpot Lentil Soup

Turkey Black Bean Chili

two bowls of butternut squash chili with wood spoons and an orange napkin

Butternut Squash Chili

rustic bowl filled with creamy garlic soup topped with watercress leaves. on wooden table with fresh thyme, whole heads of garlic and a red and white linen

Garlic Soup with Beef Bone Broth

Reader Favorites

jar of ghee with a blue and yellow linen on a wood cutting board

How to Make Ghee

cooked cabbage steaks on a baking sheet

Garlic Rubbed Roasted Cabbage Steaks

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables

Instant Pot Hummus

white plate with cooked cube steak topped with chopped parsley

How To Cook Cube Steak

close up overhead shot of cooked old bay shrimp topped with extra old bay seasoning with wood bowl filled with cocktail sauce

Old Bay Shrimp

maple glazed smoked ham on a large serving platter

How To Cook A Smoked Ham

Philly Cheese steak Sandwich cut in half and stacked on top of eachother

Authentic Philly Cheese Steak Recipe

Buffalo Chicken Salad from www.EverydayMaven.com

Buffalo Chicken Salad

platter of cooked wild salmon with red curry sauce, lime and sliced scallions

5 Ingredient Red Curry Salmon

close up of white serving bowl with arugula salad

Arugula Salad with Lemon Balsamic Dressing

Categories

Healthy 30 Minute Meals

Lightened Up Desserts

Healthy Snacks for Kids

Footer

About Everyday Maven

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

Easy Instant Pot Recipes

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables
bowl of cooked instant pot rice with star anise on top in front of instant pot
white plate with bed of mixed greens, cooked salmon topped with sliced lemon and ball of white rice topped with spinach seasoning. balsamic dressing drizzled on top of salmon and salad

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 EverydayMaven™ | Privacy Policy