Can I make chicken stock in a slow cooker?

Absolutely, and it’s one of the easiest methods out there. When learning how to make chicken stock in a slow cooker, you’ll find that the low, slow heat is perfect for drawing out deep, rich flavors. You just toss in the bones, veggies, herbs, and water, then let it do its thing for 8 to 12 hours. The result is a golden, nourishing liquid that outshines anything from a box. Plus, you don’t need to hover over a pot. The slow cooker handles it all while you go about your day. This makes it an excellent fit for busy weeknights or weekend meal prep. I usually prep it after a Sunday roast and use it throughout the week for soups, stews.

Is it OK to put raw chicken in a slow cooker?

Yes, it’s completely safe to start with raw chicken or uncooked bones. In fact, many people prefer it because raw bones and meat tend to release more gelatin, which gives the stock that luscious, slightly jiggly texture when chilled. This makes your homemade stock not only tasty but rich in collagen. If you’re using a whole raw chicken, you can make both stock and cooked chicken at the same time. Once it’s done, just remove the meat and strain the stock. That’s a two-in-one win. Just remember to handle raw poultry with care and always cook it to safe internal temperatures.

What is the difference between broth and stock in a slow cooker?

Great question. While both are made with similar ingredients, stock usually includes bones, while broth is typically made using just meat. The bones in stock release collagen and minerals during the long cooking process, resulting in a thicker, more gelatinous liquid. Broth, on the other hand, is lighter and often quicker to make. If you’re looking for something rich to use in gravies, sauces, or braises, slow cooker chicken stock is your best bet. For sipping or quick soups, a lighter broth may be all you need.

How To Make Chicken Stock In A Slow Cooker

Name: How to Make Chicken Stock in a Slow Cooker (Rich Flavor, No Waste)
Prep time: 15 min
Cook time: 24 h
Total time: 24 h 15 min
Cuisine: American
Ingredients: Bones from 1–2 cooked chickens (carcass, skin, joints); 2 tbsp apple cider vinegar; 1 onion, quartered (optional); 2 carrots, peeled and cut; 3 celery ribs, chopped; 1 bunch fresh parsley (optional); Filtered water to fill slow cooker

Ingredients

Scale

Bones from 1–2 cooked chickens (carcass, skin, joints)

2 tbsp apple cider vinegar

1 onion, quartered (optional)

2 carrots, peeled and cut

3 celery ribs, chopped

1 bunch fresh parsley (optional)

Filtered water to fill slow cooker

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Instructions

1. Place chicken bones and vegetables into slow cooker.

2. Add apple cider vinegar and fill with water to cover all ingredients.

3. Set slow cooker to low and cook for 24 hours (or a minimum of 10 hours).

4. Add fresh parsley during the last 10 minutes (if using).

5. Turn off slow cooker, let stock cool slightly.

6. Skim off any foam or particles floating on top.

7. Strain liquid through fine mesh sieve or cheesecloth.

8. Store in jars (up to 5 days) or freezer bags (up to 3 months).

Notes

You can reuse the bones for 1–2 more batches of stock.

Freeze flat in freezer bags for space-saving storage.

Use this stock in place of water in grains, soups, and sauces for extra flavor.

Author: Chef Rita
Prep Time: 15 minutes
Cook Time: 24 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 35
Sugar: 1g
Sodium: 50mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 5g
Cholesterol: 5mg