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A large measuring cup of slow cooker chicken stock on a wooden table with a ladle on the side.
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4.94 / 16 votes

Slow Cooker Chicken Stock

Slow cooker chicken stock or broth is gloriously easy. Just toss raw chicken parts or carcasses in a slow cooker with vegetables, water, and herbs in the proper proportions, walk away, and come back later to a rich, deep, concentrated, out-of-this-world, paleo-friendly stock.
Prep Time15 minutes
Cook Time11 hours 45 minutes
Total Time12 hours
Course: Mains
Cuisine: American
Servings: 8 cups
Calories: 162

Equipment

  • Slow cooker

Ingredients

  • 2 pounds chicken wings, necks, backs, or other parts (raw parts or carcasses from a rotisserie chicken or roast chicken)
  • 4 smallish carrots, rinsed and roughly chopped
  • 1 leek, rinsed and roughly chopped
  • 1 smallish onion, peeled or unpeeled, roughly chopped
  • 1 teaspoon black peppercorns
  • 1 fresh bay leaf, (optional)
  • 1 sprig fresh thyme
  • Cold water
US - Metric

Instructions

  • Toss all the ingredients in your slow cooker, add enough cold water to cover, and cook on low for at least 12 hours or overnight. That's it. If you like, you can skim the surface toward the beginning of cooking to remove any froth that floats to the top.
  • Strain and let cool completely. Freeze in resealable plastic bags in 1- to 2-cup portions.

Notes

Instant Pot Chicken Stock

Toss all the ingredients in your Instant Pot, add enough cold water to cover, and set to the slow cook mode on the less setting for at least 12 hours or overnight. You may need to skim the surface toward the beginning of cooking. Strain and use or let cool completely before refrigerating or freezing.

Nutrition

Serving: 1cup | Calories: 162kcal | Carbohydrates: 6g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 69mg | Fiber: 1g | Sugar: 2g