How to Make Chicken Stock in a Slow Cooker

How to Make Chicken Stock in a Slow Cooker

Posted October 23rd, 2012 by bevcooks
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I’m so stoked about this stock! See what I did there?

Did you know that you can make Slow Cooker Chicken Stock? Did you know this? As in, throw a bunch of stuff in a pot, leave it be while you live your life the way it was meant to be lived, come home to find a most gawwwgeous stickidy stock ready for whatever you have magnificently planned for it? Did you know this?

Well guess what. You can make slow cooker chicken stock. You can! As in, you can throw a bunch of stuff in a pot, leave it be while you live your life the way it was meant to be lived, come home to find a most gawwwgeous stickidy stock ready for whatever you have magnificently planned for it.You totally can!

So before I start repeating even MORE paragraphs, Imon’ go ahead and take ya through it.

HOW IT'S DONE 1 of 6
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2012-10-23-Slow-Cooker-Chicken-Stock-Step1

Step 1: Grab a chicken (duh), an onion, some celery and carrots, garlic, bay leaves, whole peppercorns and salt. My peppercorns are white in this picture because I spilled an entire thing of black peppercorns on the floor about 5 minutes before this. It was n'awesome.

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Bok, bok, chicken stock!

(sorry)

Make THIS with That Stock!

Here’s what you can do with that chicken stock you made!

Chicken Soup Recipes1 of 20
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Everyone has their own take on chicken soup: from a basic broth to a hearty stew of noodles, veggies and zesty seasoning. Get your soup pot simmering with these ideas, good to the last slurp.

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Previous | Next
  • Mom's Homey Chicken Soup
  • Spicy Three-Bean and Chicken Soup
  • Chicken Noodle Soup
  • Creamy Chicken and Vegetable Soup
  • Healthy Chicken Soup
  • Slow Cooker Italian Chicken-Lentil Soup
  • Hearty Chicken Noodle Soup
  • Chicken-Tortellini Soup
  • Slow Cooker Chicken 'n Rice Gumbo Soup
  • Chicken Soup Italiano
  • Rosemary-Mushroom Chicken Soup
  • Sensational Chicken Noodle Soup
  • Southwestern Chicken Rice Soup
  • Hearty Chicken and Tomato Soup
  • Chicken-Broccoli-Tortellini Soup
  • Slow Cooker Garden Harvest Chicken Soup
  • Cheesy Chicken Enchilada Soup
  • Chicken Soup and Easy Dumplings
  • Chicken-Cheddar-Broccoli Soup
  • Italian Chicken Noodle Soup

*Bev can’t quit CHICKENING AROUND, OHHHHHHHH. Oh. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.

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alluringcharm5 said:

Personally, I recommend placing your broth in the refrigerator (if in jars) or into freezer containers. Broths and Stocks can be pressure canned, but they will darken. At least they do at my altitude and the pounds i have to pressurize to. However, if you decide to can it, you must use a pressure canner and not a hot water bath canner.


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3/21/2013 1:39 PM
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Anonymous said:

cool, I wonder if you could actually then bring it to a boil and preserve it in the jars. Hmmmm….might need a pressure canner for that but what a great idea.


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3/21/2013 12:25 PM
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gmgoblue said:

Do you have to refrigerate the stock/broth after you put it in the jars? If you do have to refrigerate it, how long does it last? Or do you have to can it, using a pressure cooker?


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1/24/2013 5:33 PM
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alluringcharm5 said:

Technically what you made is Chicken broth not stock. You would need to continue cooking after removing the chicken meat, until the bones gave up their marrow. Then you would have chicken stock. Otherwise looks good.


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1/23/2013 3:45 AM
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Anonymous said:

Thank you!


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1/21/2013 12:13 PM
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