Slow Cooker Chicken Stock

If you’re looking for an easy weekend food project while you’re binge watching the new season of Orange Is the New Black, I’ve got just the thing! I usually make this recipe about once a month, it’s super easy but you do have to wait around for a bit while it’s simmering in your slow cooker, so the Netflix binge watching is key.

The splash of vinegar is to help pull some of the goodness out of the bones. It’s just enough to give it a boost, but not enough to leave a vinegar-y flavor. You can also throw some egg shells and Kombu seaweed for some added minerals and flavor.

This recipe is intended to be more of a guide than anything, you can use whatever herbs and bones that you have on hand. I keep a bag in the freezer and add veggie scraps, leftover bones, onion skins and carrot tops until I have enough to make a batch of broth.

Freeze the finished stock in quart containers, resealable bags or ice-cube trays for easy storage. To use the stock, thaw it gently on the stove top or in the microwave and use it in any recipe that calls for stock or broth. You can even use it in place of water when making rice or pasta for more flavor.

Slow Cooker Chicken Stock

Print Recipe

This stock is made with chicken bones, vegetables and herbs for a great versatile stock that can be used in everything from pan sauces, rice and pho.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 12 hours
• Total Time: 12 hours 15 minutes
• Yield: About 10 Cups 1x

Ingredients

Scale 1x2x3x

• 2 pounds chicken bones (about 2 roasted chicken carcasses) with any skin or pan drippings
• 1 large onions, unpeeled and quartered
• 1 head of garlic, cut in half crosswise
• 2 celery ribs with leaves, cut into 2-inch pieces
• 2 carrots, cut into 2-inch pieces
• 3 sprigs fresh oregano or thyme
• 1 bunch fresh parsley
• 2 bay leaves
• 1 teaspoon peppercorns
• 2 tablespoons apple cider vinegar
• 8 to 10 cups water

Instructions

1. Layer all the ingredients in a 6 to 7 quart slow cooker adding enough water to submerge most of the ingredients. Cook on low for 12 to 24 hours, or until the bones start to fall apart.
2. Carefully strain the broth through a fine-mesh sieve or cheesecloth to remove all the solids; discard. Refrigerate 2 hours, scoop off any scum or fat solids. Transfer to small containers to refrigerate (up to 5 days) or freeze (up to 3 months) for later use.

Nutrition

• Serving Size: 1/4 cup
• Calories: 59
• Sugar: 0g
• Sodium: 25mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 20mg

Here’s some more info on stock and a couple recipes…
Slow Cooker Vegetable Broth from Kingfield Kitchen
How to Make Dashi from Just One Cookbook
Recipes and Tutorials for Making Stock from The Kitchn

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