Slow Cooker Chicken Stock

I’m usually to lazy to make chicken stock as it always seemed like quite a faff, but someone suggested doing it in the slow cooker and it was so easy.


1 chicken carcass
2 carrots – roughly chopped no need to peel
1 tsp of celery salt (could use real celery)
1 onion – chopped
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1 tsp sage
1 tsp of whole peppercorns


Put the chicken carcass in the slow cooker, you can break some of the bones if you wish but I can’t stomach that.

Fill the slow cooker ¾ full with water.

Add all the ingredients and cook on low for 10 hours. I put it on overnight.

Let it cool for about 30 minutes before removing the carcass and vegetables.  Then pour through a strainer.

Transfer to a bowl and put in the fridge until the fat solidifies on the top, skim off the fat.

Then pour the stock in bags. I found ‘Pour and Store’ bags at Sainsbury’s which are great as they stand upright and you can easily see the quantity.

Author: mediocremum

A slightly older mum of one, who drinks far too much red wine and has an unhealthy obsession with her slow cooker. During the day she's an ICT Trainer, Social Media/Online Marketing consultant and does a bit of public speaking. Full Profile on Google+

5 thoughts on “Slow Cooker Chicken Stock”

  1. I would love to be able to make things like this. But the whole chicken carcass part, and bones, would have me over the sink. I can just about cope with all the prep to make veg stock. I ope you enjoy cooking with your though, I’ll just be boring and stick to oxo cubes!

  2. All you have to do is freeze the carcass leftover from the Sunday roast till your ready to use it in a plastic grip seal bag. When you want it, defrost and just tip it out of the bag. Personally, I don’t even peel my onion or chop it, just put it in whole and it gives a deeper colour to the stock.

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