Crock Pot Chicken Stock
Transform your leftover chicken bones into liquid gold with this rich and flavorful Crock Pot Chicken Stock! This easy, hands-off recipe uses simple ingredients like carrots, celery, onion, and garlic to craft a deeply aromatic and nutritious broth, perfect for soups, stews, or sipping on its own. Slow-cooked for up to 12 hours, this stock extracts maximum flavor and nutrients from chicken carcasses and fresh herbs like parsley and bay leaves. With just 10 minutes of prep time, your slow cooker does all the work—simply strain, refrigerate, and enjoy homemade chicken stock that's leagues above store-bought versions. Perfect for meal prepping, this versatile stock can be refrigerated or frozen for later use, making it a kitchen staple for home cooks who value flavor and convenience.
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Recipe Information
Ingredients
- 1 whole Chicken carcass or bones
- 2 medium Carrot
- 2 medium Celery stalks
- 1 large Yellow onion
- 4 whole Garlic cloves
- 2 whole Bay leaves
- 1 tablespoon Black peppercorns
- 1 small bunch Fresh parsley
- 1 teaspoon Salt
- 10 cups Water
Instructions
Prepare the vegetables: Roughly chop the carrots, celery, and onion into large chunks. There's no need to peel them as the stock will be strained later.
Place the chicken carcass or bones into the crock pot.
Add the chopped carrots, celery, onion, and garlic cloves to the crock pot.
Season the mixture with bay leaves, black peppercorns, salt, and the fresh parsley bunch.
Pour in 10 cups of water or enough to cover the ingredients, leaving about an inch of space at the top to prevent overflows.
Set the crock pot to low heat and cook for 10-12 hours. For the best flavor, aim for the full 12 hours.
Once cooking is complete, use a slotted spoon to remove large solids from the crock pot.
Strain the stock through a fine mesh strainer or cheesecloth into a large bowl or pot, discarding all remaining solids.
Let the stock cool to room temperature, then refrigerate. Once chilled, skim off any fat that solidifies on the surface, if desired.
Transfer the stock to airtight containers or freezer bags. Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 12.4 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1867 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
