Store-bought chicken stock is expensive. So I’m going to teach you how to make your own in the easiest way possible: homemade crockpot chicken stock.
Making your own chicken stock in the slow cooker allows you to save money, make boatloads of stock (okay, slight exaggeration there) and forgo the act of babysitting a boiling pot for the better part of the day. All good qualities in my book.
If you’ve never made homemade chicken stock before, you are in for a real treat. You can add it to all sorts of recipes like soups or casseroles.
Chicken Bones/Carcass: Whenever you make any kind of chicken that has bones or if you make a whole chicken you can use the bones or carcass to create homemade chicken stock.
Veggies: I always had a combination of carrots, celery stalks, and onion to my chicken stock. It enhances is the flavor and makes it taste even better. You can add other vegetables if you want into the chicken stock. This is the perfect time to use those veggies that are close to getting over-ripe.
Lemon Juice: The lemon juice is just a great way to add a little bit more vibrant flavor to the stock.
Step One: Place chicken bones/carcass in the crockpot and juice half of a lemon over it. The acidity from the lemon juice helps draw out additional nutrients. I’ve read that you can also use vinegar.
Step Two: Cut the onion in half, slice the celery and carrots and place them in the crockpot. When slicing keep this in mind: the smaller your pieces are, the harder they will be to fish out of the crockpot when straining. I suggest cutting them into larger chunks.
Step Three: Fill the slow cooker with enough water to cover the ingredients. If you add more water, you’ll make more chicken stock (which is good). If you add less water, there’s a higher likelihood that it will gel (which is also good). This is more of a personal preference. Just be sure to place enough water to at least cover the ingredients.
Step Four: Cover the crockpot, set it on low, and forget about it for 24 hours. Once it’s ready, use a fine mesh strainer to remove most of the larger ingredients. You can stop here.
💡 Recipe Tips
Transfer the stock into food storage containers or mason jars. I freeze some of my stock in ice cube trays, then transfer to a freezer bag for easy access. One ice cube = one tablespoon. so it’s easy to pop out a few for a recipe since they’re technically pre-measured.
You can keep the stock in the fridge for three to four days. And in the freezer for about six months if stored properly.
I’ve made both stovetop chicken stock and crockpot chicken stock. I definitely prefer this method because there’s zero hands-on activity involved in the actual cooking process. There’s no skimming, no watching, and no stirring. You can just plop the ingredients into the crockpot and get on with your day. And don’t worry, you definitely won’t be able to forget that it’s cooking because the lovely scent from the chicken stock will be the first thing you smell in the morning!
What’s your preferred way of making homemade chicken stock?
Instant Pot Chicken Noodle Soup – This is easy and delicious to make for those cold winter days!
Simple Crockpot Yogurt – If you’re making your own crock pot kitchen staples, give this homemade yogurt a shot too!
Frugal Slow Cooker Recipes – Find a great list of the cheapest slow cooker recipes I could find. It’s a great way to save when money is tight.
How to Make Chicken Stock in a Crock Pot
- Chicken Bones/Carcass
- 4 Carrots
- 4 Celery Stalks
- 1 Onion halved
- Lemon Juice of one lemon
- Place bones/carcass in the crockpot and juice of half lemon over it.
- Slice celery and carrots into large pieces, cut onion in half. Place all vegetables in the crock pot.
- Fill crock pot with enough water to cover ingredients. Set crock pot on low and let cook for 24 hours.
- Once ready, strain through a fine mesh strainer. Then once again through a cheesecloth.