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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!
crockpot chicken stock, how to make chicken stock in the slow cooker, Slow Cooker Chicken Stock
Servings: 14 cups
Calories: 1 kcal
chicken carcasses from roasted chicken
apple cider vinegar
Place the chicken parts in the slow cooker along with the apple cider vinegar and water. Let sit for 30 to 45 minutes.
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.
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.
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).
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!
Recipe Makes Approximately 14 Cups of Strained Chicken Stock
Slow Cooker Chicken Stock
Amount Per Serving (1 cup)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.