Learning to make slow cooker chicken stock is one of the best and easiest ways to make a nutrient-rich stock that can be used for soups, gravies, sauces, and more. This simple, budget-friendly, dump-and-set recipe delivers a rich broth that is so flavorful you'll find it hard to go back to using a store-bought can or carton!
To the basin of a 6 quart slow cooker, add the chicken carcass and bones.
Scatter the chopped celery, carrot, onion, and garlic cloves around the chicken.
Pour in the water and add the thyme, salt & pepper, and bay leaf.
Cover and cook on LOW for 12 hours.
Once the 12 hours are up, place a strainer over a large bowl and use tongs to remove the large vegetables and bones to the strainer. Then, pour the broth over the strainer.
Transfer the stock to mason jars or freezer containers to let cool. Once cool, cover and store in the fridge for up to 4 days, or freeze for up to 3 months.
Notes
Makes approximately 2.5 quarts. Cook at least 8 hours, but up to 24 hours. The more bones the better. You can use the scraps from a whole roasted chicken or rotisserie chicken, or raw bones.Store in the fridge in an airtight container for up to 4 days, or freeze for up to 3 months.