Overnight Slow Cooker Chicken Stock

Overnight Slow Cooker Chicken Stock

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.

Overnight Slow Cooker Chicken Stock Ingredients

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. Credit (once again) goes to 100 Days of Real Food for the inspiration and idea!

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 10-12 hours, while you’re sleeping.

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 2-3 cups in the refrigerator in a Mason jar, and then I freeze the remainder in 2-cup portions in zip-top freezer bags laid flat so that they stack.

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

Overnight Slow Cooker Chicken Stock
Prep time
Cook time
Total time
Adapted from 100 Days of Real Food's recipe for Overnight Chicken Stock in the Crock Pot.
  • 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
  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.

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  1. says

    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!

    • (a)Musing Foodie says

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


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