Slow Cooker Chicken Stock

Slow Cooker Chicken Stock


  • 1 chicken carcass
  • 3 carrots, chopped in large pieces
  • 3 stalks of celery, chopped in large pieces
  • Several sprigs of fresh thyme
  • 5 or 6 fresh sage leaves
  • 1 large onion, quartered
  • 1 large bay leaf
  • Water


  1. Place the first 7 ingredients in the slow cooker and fill to the rim with water.
  2. Set slow cooker on low for 12 to 18 hours.
  3. Remove the lid and allow to cool.
  4. Place 2 layers of cheesecloth in a mesh strainer over a large pot and pour the stock through the strainer. Discard veggies and herbs.
  5. Pour the stock into airtight container and store in the refrigerator for to 4 to 5 days, or freeze for 4 to 6 months.

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