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Put those leftover chicken bones to good use with this healthy slow cooker chicken stock. Perfect to use in homemade soups.
Making homemade healthy slow cooker chicken stock is so simple and tastes much better than store bought. There’s not a lot of effort involved. Everything goes into the slow cooker and simmers all day long.
Store your chicken bones in the freezer until you have enough to make for stock, or use the bones of a rotisserie chicken after using up the meat.
What is the difference between chicken stock and chicken broth?
Stock is made by cooking the bones, mirepoix (onions, carrots, celery), and water for several hours. Broth is made by cooking the meat, mirepoix and water for a short amount of time, typically under 2 hours.
Why you’ll love this recipe
- Perfect way to use up leftover chicken bones
- Tastes great in soups, gravies, sauces and more
- Great way to use leftover chicken bones
What you’ll need to make this recipe.
- Chicken bones
- Whole cloves
- Garlic cloves
- Celery stalks
- Dried basil leaves
- Dried thyme leaves
- Ground black pepper
How to make this recipe
1 – Place the chicken bones in the slow cooker. Chop one onion and add it to the slow cooker. Slice the other onion in half and push the whole cloves into the onion halves.
2 – Add the remaining ingredients.
3 – Cover the slow cooker and cook at low for 12 hours.
4 – Strain the liquid in a large bowl and refrigerate overnight. Skim the fat from the top of the liquid and discard.
5 – Use the stock in your favorite dishes and enjoy.
How do I store my homemade chicken stock?
Place in an airtight container and store in the refrigerator for 5-6 days.
Can I store chicken stock in the freezer?
Add stock for freezer safe reusable bags and freezer flat. Properly stored, the stock should last a couple months.
Calories per serving (1/12 of the stock): 30
- 2 pounds chicken bones (rotisserie chicken bones works great)
- 2 medium onions, peeled and ends chopped off
- 4 whole cloves
- 4 garlic cloves, peeled and minced
- 4 carrots, chopped
- 2 celery stalks, chopped
- 2 teaspoons dried basil leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 10 cups water
1. Place the chicken bones in the slow cooker. Chop one onion and add it to the slow cooker. Slice the other onion in half and push the whole cloves into the onion halves.
2. Add the remaining ingredients.
3. Cover the slow cooker and cook at low for 12 hours.
4. Strain the liquid into a large bowl and refrigerate overnight. Skim the fat from the top of the liquid and discard.
5. Use the stock in your favorite dishes and enjoy.
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KitchenAid Classic Measuring Spoons, Set of 5, Aqua Sky/Black
OXO Good Grips 2-Cup Angled Measuring Cup,Clear,2 Cup
Stainless Steel Knife Set with Block 17 Piece Set Kitchen Knives Set Chef Knife Set with Knife Sharpener, 6 Steak Knives with Bonus Peeler Scissors Cheese Pizza Knife and Acrylic Stand by Home Hero
Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black
Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Amount Per Serving: Calories: 30Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gCholesterol: 5mgSodium: 230mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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