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–+ servings
Easy Slow Cooker Chicken Broth

Easy Slow Cooker Chicken Stock

This easy slow cooker chicken stock turns a leftover chicken carcass into a rich, flavorful homemade broth with almost no hands-on work. Let it cook low and slow in the Crock Pot, then use it for soups, stews, gravies, casseroles, and more.
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Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings: 10 cups
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 2 ½ pounds chicken bones or carcass
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic
  • 1 tablespoon apple cider vinegar
  • 8-10 cups water
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Place the chicken bones or leftover chicken carcass in the slow cooker. Add the onion, carrots, celery, and garlic.
  2. Pour in the apple cider vinegar and 8 to 10 cups of water, using enough water to mostly cover the bones and vegetables.
  3. Add the salt and black pepper. Cover and cook on Low for 12 to 18 hours.
  4. Carefully strain the chicken stock through a fine-mesh sieve into a large bowl or pot. Discard the bones, vegetables, and other solids.
  5. Let the stock cool before transferring it to airtight containers. Refrigerate or freeze until ready to use.

Notes

  • A leftover roasted or rotisserie chicken carcass or raw chicken bones can be used.
  • Keep the seasoning light so the stock can easily be used in other recipes.
  • Once chilled, skim off any solidified fat from the top if desired.
  • Refrigerate for up to 4 days or freeze for up to 3 months.
  • Freeze in 1 or 2-cup portions for easy use in soups, gravies, sauces, and casseroles.

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