Overnight Slow Cooker Chicken Stock

Slow Cooker Chicken Stock

This has to be one of the best lessons I have learned using my slow cooker.

My family loves chicken soup and whenever I roast a chicken during the winter I always get out my soup pot to boil the carcass and gizzard to make soup.  I also buy 2-4 cartons of chicken stock every month, year round, to add to dishes such as rice, potatoes and casseroles.

Then it dawned on me.  I am throwing away all this great stock every month during the warmer months!  I hate heating up the kitchen to make stock but if I do it in my slow cooker overnight ….

It worked and it was super simple!


  1. Place the bones, gizzards, etc, from your roast chicken in the bottom of your slow cooker.
  2. Add enough water to just cover the bones, etc…
  3. Turn on low and cook overnight.
  4. Allow to cool the next morning.
  5. Strain to remove bones and bits of cartilage.
  6. Then portion out in small resealable containers.  I used about 1/2 cup servings and placed them in my freezer.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

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