I’ve been making this Slow Cooker Chicken Stock recipe for years. I make it at least once a week to keep the freezer stocked. Since I use it in so many recipes, I thought it would be best to show you my recipe for homemade stock. There’s no salt in homemade stock so the flavor is different than most store bought versions.
Chicken stock is constantly being used in my kitchen. It seemed silly to continuously buy stock at the grocery store when I could just make it from leftovers.
Yes, I make my stock from mostly leftovers. After I make chicken, I store the leftover bones in the freezer. When I’m ready to make the stock, I just pull them out of the freezer and toss it into the slow cooker.
I also save the tops of carrots to use in stock as well. Don’t save the green tops (they are too astringent for stock), just the ends that normally get thrown away. I keep a bag in the freezer and just fill it up so that they are ready when I need them. You’d be surprised how quickly you can fill up a bag. It’s a great way to reduce food waste in your kitchen.
I use my Hamilton Beach slow cooker to make this recipe. I’ve had it a few years now and it’s been a workhorse. I use it constantly and haven’t had any issues. However, I’m tempted to get an Instant Pot as it’s become insanely popular. My friend has one and raves about it. It would definitely work for this recipe as well.
Slow Cooker Chicken Stock
This is an easy recipe for slow cooker chicken stock to help keep your freezer full of homemade broth. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet/paleo.
- Prep Time: 10 mins
- Cook Time: 12 hours
- Total Time: 12 hours 10 mins
- Yield: 8-10 cups 1x
- Category: Ingredient
- Cuisine: American
- Bones of 2–3 Chickens (fresh or frozen)
- 4 Carrots
- 4 Garlic Cloves, smashed
- 2 Onions, roughly chopped
- 2 Bay Leaves
- 1 tablespoon Black Peppercorns (optional for AIP diet)
- bunch of Fresh Thyme
- small bunch of Fresh Oregano
- small sprig Fresh Rosemary
- 8–12 cups Water
- Add all of the ingredients into an 8 quart slow cooker.
- Set the slow cooker to cook for 12 hours on low or 6 hours on high.
- Let the stock cool slightly then strain the liquid as you pour it into measuring cups.
- If you’re freezing the stock, pour them into mason jars (or your preferred storage containers).
- Then place the jars into refrigerator to finish cooling before placing them in the freezer.
- If you’re using right away, feel free to keep the stock in the measuring cups until you are ready to use.
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