How to Make Chicken Stock in a Slow Cooker

Don’t throw away that chicken carcass!  You can use your leftovers and scraps to make homemade Chicken Stock in a slow cooker.  As a matter of fact, you can also make Seafood Stock in a slow cooker.  Your house will smell great, you’ll save a lot of money and you can applaud yourself for cutting back on our country’s astronomical amount of food waste!  Here is how I make homemade Chicken Stock in a Slow Cooker:

Homemade Chicken Stock in the Slow Cooker

Homemade Chicken Stock in the Slow Cooker

Whenever I roast a chicken, I throw the little packet of organs and necks in a ziplock bag and into the freezer.  Same with the carcass once we are done with the chicken.  I also freeze any celery, carrot and onion scraps and even the green parts of leeks and green onions.

I do the same with shrimp, lobster and crab shells. (The other GREAT reason for doing this is you’re not stinking up your trash can or disposal with smelly garbage; you’re freezing it till you’re ready to recycle it into another meal!) 


Two or three times a year I load up my slow cookers and make stock;  Quarts and Quarts of homemade slow cooker chicken stock.

Homemade Slow Cooker Chicken Stock at

All those kitchen scraps go into the freezer till it’s time to make Homemade Slow Cooker Chicken Stock

Or how about homemade slow cooker seafood stock!  It is nearly FREE!

Slow Cooker Seafood Stock

Slow Cooker Seafood Stock

Chicken Stock in a  Slow Cooker is Easy!

You don’t really need an official recipe for Chicken Stock in the Slow Cooker or Seafood Stock in the slow cooker ( I just throw together what I have on hand) but I’m posting one to get your started!    I just make sure I have a slow cooker full of chicken bones and parts with scraps, vegetables, garlic cloves, onions, peppercorns, salt and pepper and a couple of bay leaves and slow cook the heck out of out of them.

I also add any vegetables from my refrigerator that look like they’ve seen better days; garlic cloves, onions, carrots, greens, etc.

Home Made Chicken Stock

Leek Tops! Great for Chicken Stock!

After that,  I cool the stock, then drain it through a strainer bowl lined with cheese cloth.

Strain the Slow Cooker Chicken Stock through cheesecloth

Then, I refrigerate it till any fat on top is ready to be spooned off and put it in containers for the freezer.  I give it about 24 hours.

Home Made Chicken Stock at

Ick! Lose the fat!

Usually by the time I run out of Slow Cooker Chicken or Seafood Stock, I’ve got enough frozen leftovers to make some more. (If not, I use Low Sodium Better than Boullion) because it’s cheaper and takes up less room that comparable ready made stocks.

Have you tried this?  Or are you too squeamish about freezing your table scraps?

How to Make Chicken Stock in a Slow Cooker

How to Make Chicken Stock in a Slow Cooker


  • Ingredients can be frozen or refigerated
  • Chicken parts and carcasses or Shrimp, Crab and Lobster shells to fill a 5 quart slow cooker about 3/4 of the way full.
  • Leftover onions, carrots, leeks, garlic, etc.
  • Salt, Peppercorns, Onion Powder, Garlic Powder, Old Bay, 1 or 2 Bay Leaves


  • Combine all ingredients in the slow cooker.
  • Add water to within about an inch of the rim.
  • Cook on low for 8 to 10 hours.
  • Taste, and if desired cook another four hours.
  • Strain through a wire mesh bowl lined with cheesecloth once or twice.
  • Refrigerate until any fat congeals on top. Remove.
  • Put desired portions into containers, label and freeze.