Broth or Stock? Let’s Clear It Up

A common question is whether there’s a difference between chicken broth and stock. The answer is yes. Broth comes from meat and usually simmers for a shorter time. Stock, like slow cooker chicken stock, is made with bones and simmers longer. It’s thicker, more flavorful, and richer in nutrients like collagen. When people ask about the difference between broth and stock in a slow cooker, it’s really about the ingredients and cook time not the appliance. Bones and time give you stock. Meat and less time give you broth.

Can you make chicken stock in a slow cooker?

Definitely. That’s the whole beauty of this recipe. It’s hands-off and works while you do other things.

Does chicken stock get better the longer you cook it?

Absolutely. A full 24 hours draws out the most flavor and nutrition. That said, 10 to 12 hours still makes a beautiful, golden stock that’s perfect for everyday use.

Want the most out of your batch?

Don’t forget the apple cider vinegar. It helps extract nutrients from the bones. And add your herbs at the end to keep their flavors bright.

Slow Cooker Chicken Stock – Easy Recipe With Big Flavor

Name: Slow Cooker Chicken Stock: Easy, Rich, and Real Homemade Flavor
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

Cook Mode Prevent your screen from going dark

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