(a)Musing Foodie

Cheers!

  • HOME
  • ABOUT
    • COLLABORATE
    • PRIVACY POLICY
  • FOOD
  • LIFE
You are here: Home / Food / Slow Cooker / Overnight Slow Cooker Chicken Stock

Overnight Slow Cooker Chicken Stock

By Liza Hawkins 15 Comments

Visit amusingfoodie.com for recipes and more!

After making this overnight slow cooker chicken stock you’ll never go back to store-bought!

After making this overnight slow cooker chicken stock you'll never go back to store-bought!

A couple months ago I discovered the beauty of cooking a whole chicken in the slow cooker.

It certainly doesn’t replace a perfectly roasted chicken in the oven, with its crispy skin and juicy meat {drool}.

But, it’s a fine alternative for a busy day when there’s no time in the evening to prep and cook a regular home cooked meal.

Plus, cooking a whole chicken this way is the perfect setup for overnight slow cooker chicken stock!

The meat literally falls off the bones, leaving you with the perfect base of cooked down onions, juices and spices—and bones—to create an amazing slow cooked stock.

After making this overnight slow cooker chicken stock you'll never go back to store-bought!

That’s right.

Homemade chicken stock made right in the comfort of your own home, with the ease of a slow cooker while you’re sleeping.

Don’t want to slow cook a whole chicken first?

No worries.

A leftover carcass from an oven-roasted chicken (I freeze mine after roasting a chicken in the oven), or baking a package of inexpensive chicken drumsticks, can give you the perfect bone base too!

All you do next is add a fresh halved onion, carrots, celery, some fresh or dried herbs (whatever you have on hand), lots of salt and enough water to fill the slow cooker to within an inch of the top.

No carrots or celery on hand? Doesn’t matter. I’ve made this with only some onion and dried herbs, and it still turned out better than store-bought.

Then you cook the stock on low for ten to twelve hours, while you’re sleeping.

After making this overnight slow cooker chicken stock you'll never go back to store-bought!Warning: the scent from the overnight slow cooker chicken stock wafting through the house in the morning will make you want to leap out of bed and dance a jig—it’s unreal.

Once it’s done, all that’s left is letting it cool and then packaging it up to freeze or store fresh.

I usually keep two to three cups in the refrigerator in a mason jar, and then I freeze the remainder in two-cup portions in zip-top freezer bags laid flat so that they stack.

You’ll never go back to the store-bought stock!

5.0 from 1 reviews
Overnight Slow Cooker Chicken Stock
 
Print
Prep time
5 mins
Cook time
12 hours
Total time
12 hours 5 mins
 
Adapted from 100 Days of Real Food's recipe for Overnight Chicken Stock in the Crock Pot.
Author: Liza | (a)Musing Foodie
Ingredients
  • Bones, skin, and scrumples left over from a roast chicken
  • 1 large onion, halved (it's fine to leave the skin on!)
  • 2 carrots, rough chopped
  • 1 celery stalk, rough chopped
  • 1 handful fresh parsley (or a couple tablespoons of dried herbs)
  • 2 tablespoons sea salt
  • 12+ cups water
Instructions
  1. Throw all the ingredients into a large slow cooker, and set it to cook on low for 10-12 hours.
  2. Strain the stock into a large bowl and let it cool in the fridge. Discard all the pieces of bone and vegetables.
  3. Once cool, skim the fat off the top of the stock, and then freeze in 2-cup portions in zip-top freezer bags. Tip: lay the bags flat while freezing so they stack easily.
  4. Makes 12 to 18 cups of chicken stock depending on the size of your slow cooker.
3.2.1275

After making this overnight slow cooker chicken stock you'll never go back to store-bought!

 

Filed Under: Chicken, Food, Slow Cooker

← I’m a Stonyfield Ambassador Poached Egg in a Mug →

About Liza Hawkins

Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for a third tattoo and time to finish my novel.

Comments

  1. Gina B says

    December 31, 2013 at 3:44 PM

    This is why I want a slow cooker! But I’m worried about toxins. I was going to get a VitaClay, then hubby got laid off, so next go round of having budget, I’ll pick one up. YUM!

    Reply
    • (a)Musing Foodie says

      December 31, 2013 at 4:00 PM

      Gina – toxins with the slow cooker? Never even occurred to me!

      Reply
  2. Ana Lydia Monaco says

    December 31, 2013 at 4:31 PM

    This looks sooooo yummy!!

    Reply
    • (a)Musing Foodie says

      December 31, 2013 at 6:06 PM

      Thanks, Ana! It’s really soooo good.

      Reply
  3. Kristin Novotny (@littlemamajama) says

    January 1, 2014 at 10:22 AM

    Oh yum! I bet it smells amazing.

    Reply
    • (a)Musing Foodie says

      January 1, 2014 at 10:47 AM

      Kristin – you have no idea! {drool}

      Reply
  4. Just Jeanae says

    January 1, 2014 at 10:28 AM

    Pinned! I look forward to trying it this weekend 🙂

    Reply
    • (a)Musing Foodie says

      January 1, 2014 at 10:47 AM

      Jeanae – let me know what you think!

      Reply
  5. April (@100LBC) says

    January 1, 2014 at 9:12 PM

    I was pretty close!~ I’ve made my own chicken stock, but I was missing a couple of ingredients. Thaks for sharing.

    Reply
    • (a)Musing Foodie says

      January 1, 2014 at 9:51 PM

      April – more than anything, I’ve found that the right amount of salt makes SUCH a difference (probably more than you’d think).

      Reply
      • Lisa says

        January 8, 2016 at 9:05 PM

        I tend to use very little salt in my stock because I don’t want the dishes I use it in to become over salty. I prefer to wait until I use it and then salt as needed. Perhaps if I were going to just sip it, as is that may be a different story. When I buy stock from the store, I buy unsalted when it’s available, for the same reason.

        Reply
        • Liza Hawkins says

          January 8, 2016 at 9:09 PM

          A lot of folks are in your camp (with butter, too). I’ve never noticed issues with my meals tasting too salty by having a salted broth or butter.

          Reply

Trackbacks

  1. Chicken Stew - (a)Musing Foodie says:
    January 6, 2014 at 6:22 PM

    […] being 2 boneless, skinless chicken breasts and 4 bone-in chicken thighs. I also used 2 cups of my overnight slow cooker chicken stock and 2 diced onions. All of this simmered together for 4 hours; the scent throughout the house was […]

    Reply
  2. Vegetarian Sausage Stuffing - (a)Musing Foodie says:
    December 3, 2014 at 7:53 PM

    […] here for my overnight slow cooker chicken stock (if you’re a meat eater and want to sub this for the vegetable stock). Vegetarian Sausage […]

    Reply
  3. Homemade Chicken Noodle Soup - (a)Musing Foodie says:
    December 9, 2014 at 6:52 AM

    […] I have about 20 cups of chicken stock stored in my freezer after a few times of making my whole chicken in the slow cooker recipe, followed by overnight slow cooker chicken stock. […]

    Reply

Tell Me Your Thoughts Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

 E-mail Facebook Twitter Pinterest Instagram RSS

Categories