Two mason jars filled with homemade chicken stock.

Slow Cooker Chicken Stock

Learn how to make easy homemade chicken stock in a slow cooker. This recipe uses a leftover roast chicken carcass, vegetables, and a slow cooker for a no-fuss chicken stock that’s ready in about eight hours.

Two mason jars filled with homemade chicken stock.
Slow Cooker Chicken Stock

Don’t let that chicken carcass go to waste. When you’re short on time, let a slow cooker do the work for you, extracting all the goodness from the carcass into a chicken stock that can be used in soups and more.

A slow cooker insert filled with a chicken carcass, carrots, celery, and onions, with the words, "Slow Cooker Chicken Stock".

Sundays seem like the right day of the week to roast a chicken. To say any other day is unsuitable, is, of course, completely untrue. A beautifully browned, crispy chicken is one of my favorite meals to cook (and eat) mid-week. But there’s something about a leisurely Sunday at home, with the clock pacing itself slowly and deliberately, that makes it especially lovely for a simple roast.

With time on your side, having the oven do the work as you tend to other things (relaxing, perhaps?), seems like an indulgent way to cook. There’s nothing better than the aroma of roast chicken growing stronger, permeating the far reaches of the house. You catch a whiff as you walk down the hallway, knowing that with hardly any effort at all, a satisfying meal will be ready to close the weekend.

And afterwards, there is the carcass, perhaps the next best part of a roast chicken. There was a time when I used to throw it away, not realizing it was a precious waste. In the gnarly carcass is the promise of flavor, of future meals. After dinner, I start up the stove, to simmer up homemade chicken stock.

Two mason jars filled with homemade chicken stock.

But on a Sunday night, I find myself gearing up again for the week. The luxury of time suddenly gets cut short, and it’s time to pack lunches, iron outfits, clean up the kitchen, and begin bedtime routines. The idea of monitoring a pot on the stove can seem unappealing, so when I’m feeling particularly pressed for time, I call in the slow cooker.

Slow Cooker Chicken Stock is a wonderful option whenever you don’t have time, whether it is because you can’t be in the kitchen, or home, for that matter. Let the slow cooker do the work; when you wake the next morning, you’ll have stock to use for the week – that Sunday chicken serving well beyond one evening’s meal.

How to Make Slow Cooker Chicken Stock

This homemade chicken stock recipe is so simple.


Place a leftover chicken carcass into the insert of a slow cooker with basic veggies like carrots, celery, and an onion. You’ll also add water, peppercorns, a bay leaf and salt.


Allow all ingredients to cook for about eight hours.


Once the stock is done, simply strain it and store it. Use air-tight containers and store in the fridge or freezer.

Try Using Homemade Chicken Stock in These Recipes:

Arroz Caldo | Filipino Chicken and Rice Soup
Barley Risotto with Artichokes and Asparagus
Pressure Cooker Creamy Rotisserie Chicken and Wild Rice Soup
Roasted Tomatillo Chicken Soup
White Bean Soup with Kale

Slow Cooker Chicken Stock

Don't let that chicken carcass go to waste. When you're short on time, let a slow cooker do the work for you, extracting all the goodness from the carcass into a slow cooker chicken stock that can be used in soups and more.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Servings 2 quarts (about)
Calories 73kcal


  • 1 roast chicken carcass remove any herbs/aromatics from the cavity
  • 3 medium carrots
  • 4 stalks celery
  • 1 onion halved (skins on)
  • 1 tablespoon whole peppercorns
  • 1 bay leaf
  • 1 tablespoon kosher salt
  • 8 cups water


  • Place the chicken carcass with the remaining ingredients in the insert of a slow cooker. Set the slow cooker on high for about 8 hours; the meat should be falling off the bones.
  • Strain the stock and store in air-tight containers in the refrigerator or in the freezer.


Calories: 73kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3608mg | Potassium: 461mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15353IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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  1. Gina

    I like soup all year not just in Winter. I finally replaced my crock pot, so I think I’m gonna have to put it into action. Homemade stock is the best. Sunday is such a great day for milling around the kitchen and getting ahead for the week when things get crazy. Hope you had a wonderful weekend.

  2. Margot C

    I do this! Aren’t we clever because there is so much great nutrition in them’ bones!

  3. jenjenk

    funny – that’s when I generally make my “bone broth” for the week!!! I just let it run the entire week so that I can either have instant hot piping soup or use it for my other meals…

    • liren

      Jen, the thought has often crossed my mind to let the slow cooker run indefinitely, but I’ve always worried that maybe it wasn’t good for the appliance. I’m glad to know it works!

Kitchen Confidante®