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Slow-Cooker Chicken Stock

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Slow-Cooker Chicken Stock
  • Prep 5 min
  • Total 8 hr 30 min
  • Servings 4
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Now you can watch soap operas all day long while your stock simmers!
by: Bev Cooks
Updated Dec 6, 2015

Ingredients

  • 1 (4 pound) whole chicken
  • 1 medium yellow onion, quartered
  • 2 carrots, cut into 3-inch pieces
  • 2 celery stalks, cut into 3-inch pieces
  • 4 garlic cloves, peeled
  • 4 dry bay leaves
  • 2 tablespoons peppercorns
  • 1 tablespoon salt

Steps

  • 1
    Place all ingredients in a slow cooker. Add 5 to 6 cups cold water, covering the chicken. Cook on low for 8 hours.
  • 2
    Remove the chicken from the pot and shred the meat from the skin and bones. Save chicken for later use and place bones and meat back into the pot.
  • 3
    Place a large colander in a large bowl. Pour the stock into the colander, separating the solids from the liquids.
  • 4
    Discard solids.
  • 5
    Pour the stock into a fat separator. I do this because I didn't skim the fat off the top of the stock as it simmered. If you don't have a fat separator, skim the fat every hour or so.
  • 6
    Then pour the stock into jars or containers. If you plan to freeze the stock, leave about an inch at the top for liquid expansion.
  • 7
    Tightly close the lid on each jar and store in the refrigerator or freezer for later use.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I'm so stoked about this stock! See what I did there?

    Did you know that you can make Slow Cooker Chicken Stock? Did you know this? As in, throw a bunch of stuff in a pot, leave it be while you live your life the way it was meant to be lived, come home to find a most gawwwgeous stickidy stock ready for whatever you have magnificently planned for it? Did you know this?

    Well guess what. You can make slow cooker chicken stock. You can! As in, you can throw a bunch of stuff in a pot, leave it be while you live your life the way it was meant to be lived, come home to find a most gawwwgeous stickidy stock ready for whatever you have magnificently planned for it.You totally can!

    So before I start repeating even MORE paragraphs, Imon' go ahead and take ya through it.

    Grab a chicken (duh), an onion, some celery and carrots, garlic, bay leaves, whole peppercorns and salt. My peppercorns are white in this picture because I spilled an entire thing of black peppercorns on the floor about 5 minutes before this. It was n'awesome.

    Stick it all in a slow cooker and add about 6ish cups of cold water. Where it covers the chicken. Now, turn that thang on low and fugget it.

    Then about 8 hours later come back and take the chicken out. Seriously, that chicken is going to fall apart. It's such a beautiful thing. You'll just separate the meat from the skin and bones, saving the meat for later use. Or eat some now. Throw the skin and bones back in the pot.

    Then, place a big colander in a large bowl. Carefully pour the stock into the colander, separating the solids from the liquids, lawk sew.

    Theeeeeen, okay. Quick chat. Some people like to skim the fat off the top of their stock periodically throughout the day. I didn't see much on mine, so I skipped that part. BUT, what I did do was pour the stock into a fat separator, which did the trick!

    And then you'll just pour that liquid mutha lovin' gold into mason jars or whatever containers you have on hand. Ugh, don't you just want to cuddle them?

    Bok, bok, chicken stock!

    (sorry)

    *Bev can't quit CHICKENING AROUND, OHHHHHHHH. Oh. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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