Homemade Chicken Stock: Best Slow Cooker Recipe

Ingredients for Homemade Chicken Stock

Basic Ingredients

• 1 whole chicken carcass (or 2-3 pounds chicken parts: wings, backs, necks)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 10 peppercorns
• Fresh herbs (parsley, thyme, dill)
• 10 cups cold water

Optional Add-ins

• Leek tops
• Mushroom stems
• A few sprigs of rosemary
• Lemon peel for brightness

Preparing Homemade Chicken Stock: Whole Bird vs. Parts

Whole Chicken Stock

When I have a whole bird, I simmer it intact first, then remove the meat after 2 hours. I return the bones to the slow cooker for richer flavor. This gives both stock and shredded chicken for other meals.

Parts-Only Stock

Often, I simply save carcasses, wing tips, or necks. Using just parts produces a pure, collagen-rich stock perfect for soups and risottos.

Temperature and Cooking Time for Chicken Stock

Type	Temperature Setting	Cooking Time
Whole Chicken	Low	8-10 hours
Parts (bones/carcass)	Low	10-12 hours
High Setting (urgent)	High	5-6 hours

Slow and low gives the best results—deep, rich, golden broth.

How to Make Homemade Chicken Stock: Step-by-Step

Preparation

1. Place bones, vegetables, and herbs into the slow cooker.
2. Add cold water, covering everything by at least 1 inch.

Cooking

• Set the cooker to Low.
• Let simmer for 8–12 hours.
• Occasionally skim foam from the top if desired (not critical with slow cookers).

Straining and Storing

• Carefully strain stock through a fine-mesh sieve.
• Discard solids.
• Cool completely before storing.

Spices and Seasonings for Chicken Stock

I keep seasoning simple while making stock and adjust when using it in recipes. Here’s what I recommend:

• Peppercorns (always!)
• Bay leaves for depth
• Fresh herbs for a clean aroma
• A touch of salt only if you plan to drink the broth plain (otherwise, season later when cooking)

Calories and Nutrition of Homemade Chicken Stock

• Plain Chicken Stock (per 1 cup):
  • Calories: ~40 kcal
  • Protein: 5-6 g
  • Fat: 1-2 g
  • Carbs: 1 g or less

Rich stocks may be higher in fat if you include skin or don’t skim the fat layer after chilling.

Making a Diet-Friendly Chicken Stock

Whenever I want a lighter, diet-friendly stock:

• I use skinless chicken parts to reduce fat.
• I avoid adding starchy vegetables like potatoes.
• I skim any fat layer that rises after chilling the stock overnight.

This results in a clear, low-calorie broth that’s perfect for healthy eating.

First Courses Using Homemade Chicken Stock

• Classic Chicken Soup:

Add shredded chicken, noodles, and fresh vegetables to your stock.

• Brothy Vegetable Soup:

Simply simmer seasonal veggies in your homemade stock for a light, nourishing starter.

Main Courses Using Homemade Chicken Stock

• Risotto:

I always use homemade stock in risotto for creamy texture and rich taste.

• Chicken and Dumplings:

A hearty dish using thickened chicken stock as the base.

• Stews and Braises:

Beef stew or pot roast tastes infinitely better with rich chicken stock instead of water.

Alternative Methods for Making Chicken Stock

Slow Cooker (Preferred)

Best method for hands-off, overnight cooking.

Microwave

Not recommended. Microwaving does not allow proper extraction of collagen and flavor.

Multicooker (Pressure Cooker Mode)

I sometimes use a multicooker (like Instant Pot) to pressure-cook the stock:

• 45 minutes on high pressure = stock comparable to 8 hours in a slow cooker.

Stovetop

Simmer uncovered for 6–8 hours, adding water as needed.

Oven (Low Heat)

Roast bones first for deep flavor, then bake stock at 250°F in a covered Dutch oven for 8 hours.

Clay Pot

Slow-cooking in clay pots produces rich, earthy-tasting stock, though it takes longer (12+ hours).

Secrets to Perfect Slow Cooker Chicken Stock

• Roast the Bones:

I always roast the bones at 400°F for 30 minutes before starting the stock to add depth.

• Cold Start:

Starting with cold water gives a clearer stock.

• Long, Gentle Simmer:

I never rush stock; time unlocks maximum flavor and collagen extraction.

• Minimal Stirring:

Stirring during cooking clouds the broth. I let everything settle naturally.

Storage, Freezing, and Using Stock

• Refrigerate for up to 5 days.
• Freeze in portions (ice cube trays, small containers) for up to 6 months.
• Always label with the date and whether it’s salted.

Pro Tip: I reduce stock by half before freezing to save space, then reconstitute with water when needed.

FAQ About Homemade Chicken Stock