Easy Slow Cooker Chicken Stock
Prep time
Cook time
Total time
  • Bones and skin from 1 whole rotisserie or roasted chicken*
  • 1 large onion, peeled + quartered
  • 2 carrots, cut into chunks (no need to peel)
  • 3 celery ribs, cut into chunks
  • 5 fresh sprigs of thyme
  • ½ bunch fresh parsley leaves + stems, roughly chopped
  • 4 cloves of garlic (no need to peel)
  • 2 bay leaves
  • 1 Tbsp. whole peppercorns
  • 2 quarts water
  1. Combine all ingredients in the slow cooker. Cover with water. It's okay if not everything is fully submerged. Cook on low for 8 hours.
  2. After the stock is done cooking, remove all the bones and vegetables with tongs or a fine mesh skimmer. Pour the stock through a fine mesh strainer and into a large bowl. For a cleaner, clearer stock, clean out your strainer, and line with a cheesecloth, and strain the stock again or line your bowl directly with cheesecloth.
  3. Divide the stock between several mason jars or storage containers. Cool completely, then cover and refrigerate for up to a week, or freeze for up to 3 months. Makes about 6 - 6½ cups stock.
*I used a whole rotisserie chicken to recipe test and I basically picked off the meat from the chicken and whatever was left (bones, skin, spine, some meat chunks, etc.) I used for the stock.
Recipe by Little Broken at https://www.littlebroken.com/2017/11/14/easy-slow-cooker-chicken-stock/