Crockpot Homemade Chicken Stock
How to Make Crockpot Homemade Chicken Stock (Easy & Flavorful!)
There’s something magical about homemade chicken stock — the rich aroma that fills your kitchen, the depth of flavor you just can’t get from a box, and the satisfaction of knowing you made it yourself.
The best part? It’s so easy when you let your crockpot do all the work. Whether you want to sip it on its own, use it in soups, stews, or sauces, or freeze it for later, this crockpot chicken stock recipe will become a staple in your kitchen.
You only need a few simple ingredients, a slow cooker, and a little patience while the magic happens.
Why Make Chicken Stock in a Crockpot?
If you’ve ever made chicken stock on the stovetop, you know it can require babysitting. With the crockpot, you just toss everything in, set it, and forget it.
Here’s why I love the slow cooker method:
- Hands-off cooking – You can start it before bed and wake up to a rich, golden broth.
- Uses leftovers – Save bones from a roasted chicken or rotisserie chicken to make stock.
- Deep flavor – Slow cooking draws out every bit of flavor and nutrients from the bones.
- Freezer-friendly – Make a big batch and freeze in portions for quick weeknight cooking.
Ingredients You’ll Need
For this recipe, you’ll need:
- 1 chicken carcass (bones from a cooked chicken) or about 2 lbs of raw chicken bones
- 1 large onion, quartered (no need to peel)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 10–12 whole peppercorns
- 1–2 teaspoons salt (optional, you can salt later when using the stock)
- Fresh herbs like parsley, thyme, or rosemary (optional, for extra flavor)
- 8–10 cups of water (enough to cover everything in the crockpot)
Step-by-Step Instructions
Step 1: Add Ingredients to the Crockpot
Place your chicken bones in the bottom of the crockpot. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and any fresh herbs you’re using.
Step 2: Add Water
Pour in enough water to cover everything by at least an inch.
Step 3: Slow Cook
Set your crockpot to LOW and cook for 8–12 hours. If you want an extra-rich stock, cook it up to 24 hours.
Step 4: Strain the Stock
Carefully remove large pieces with tongs, then strain the broth through a fine mesh sieve into a large bowl or pot. Discard solids.
Step 5: Cool & Store
Let the stock cool to room temperature. Store in jars or airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.
Tips for the Best Crockpot Chicken Stock
- Save veggie scraps – Keep onion skins, carrot ends, and celery leaves in a freezer bag to toss in when making stock.
- Don’t over-salt – Season lightly or not at all; you can always adjust salt when you use the stock in recipes.
- Skim the fat – Once cooled, the fat will rise to the top and solidify, making it easy to remove if you want a leaner stock.
- Make it richer – Add extra chicken wings or drumsticks for even more flavor and body.
How to Use Your Homemade Stock
Your crockpot chicken stock can be the base for so many delicious meals:
- Classic chicken noodle soup
- Creamy sauces or gravies
- Rice or quinoa cooked in stock instead of water
- Stews, chili, or casseroles
- A cozy mug of broth on a chilly day
Homemade chicken stock is one of the easiest kitchen staples you can make — and your future soups, sauces, and stews will thank you.
The slow cooker does all the work, and you get to enjoy a rich, flavorful broth every time.
There’s something so comforting about a simmering pot of homemade chicken stock filling your kitchen with the most delicious aroma. Not only is it incredibly easy to make in the crockpot, but it’s also the perfect way to use up leftover chicken bones and vegetables. Once you have a batch ready, you can use it to make Easy Chicken Noodle Soup, Creamy Chicken Pasta, or even a hearty Easy Chili. It also adds amazing flavor to Taco Ramen
