Crock Pot Chicken Stock


It seems like I have a lot of recipes that call for chicken stock. And I never have any on hand. So I end up using chicken broth, which works fine, but I always think a recipe is probably just that much better when using stock.

This recipe allows you to have homemade chicken stock on hand at all times. Especially because the base ingredients are reusable. You’ll want to try making a slow-cooker whole chicken recipe (or something similar) so you have bones to use in this recipe. (Trust me. You’ll be happy if you do  try a slow-cooker chicken recipe.)


  • Bones from chicken
  • chicken neck (optional)
  • 2 bay leaves
  • 1 onion, peeled and roughly chopped
  • 1 heaping T. black peppercorns
  • 1 tsp. whole all spice
  • 3 celery stalks with trimmings or leaves, rinsed and chopped
  • 3 carrots, peeled and chopped
  • water to cover



  1. Leave all juices that have accumulated in the slow cooker. After removing all available meat from the chicken frame, add the bones back into the slow cooker, along with the reserved neck (if using), the bay leaves, onion, peppercorns, allspice, carrots and celery. Add water to an inch from the top, cover and cook on low at least 18 hours but up to 24 hours.
  2. Strain liquid through a fine-mesh sieve into a large container. Refrigerate overnight, then skim off most of the fat. (I don’t skim the fat.) Use stock over the next 3 to 4 days or freeze.

I’ve read that you can reuse the bones with new water and make another batch of stock. But I’ve been too scared to try it. This recipe is so so so so so easy I’ve found that I almost always have chicken stock on hand these days.

Recipe rating: 

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