Easy Slow Cooker Homemade Chicken Stock

Easy Slow Cooker Homemade Chicken Stock

This is an easy, hands off, way to use your chicken bones to make a gorgeous homemade chicken stock!  Free of any chemicals or preservatives, this chicken stock is pure goodness, perfect for using in soups or other recipes. Freeze so you always have homemade chicken stock available!

Course Soup
Cuisine American
Keyword homemade chicken stock
Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 5 minutes
Servings 12 cup
Calories 20 kcal


  • 1 chicken carcass (I use the bones from a rotisserie chicken or dutch oven roasted chicken)
  • 3 large carrots
  • 2 celery stalks
  • 1 onion, rough chopped
  • 5 sprigs thyme
  • 12 cup water (or until your slow cooker is full)


  1. Place the chicken carcass in a slow cooker.  Add carrots, celery stalks, onion and thyme.

  2. Fill slow cooker to the brim with water.  Turn on low.

  3. Cook chicken stock on low for 24 hours.  

  4. Allow to cool.

  5. Using a colander, strain chicken stock into a large bowl.  Discard solids.

  6. Portion chicken stock into quart sized glass jars leaving an inch (or more) at the top of the jar.  Screw on lids tightly.  

  7. Label and place in refrigerator if you are going to use within the week.  If not using within the week, store in the freezer and use within 6 months. 

Recipe Notes

If you are storing your chicken stock in the freezer, make sure there is at least an inch of room in the jar, otherwise the jar is at risk of breaking when it freezes. 

When you go to use your homemade chicken stock, you will need to add salt to taste (as it does not contain any salt at this point).