Golden Chicken Stock from Scratch – Slow Cooker

If you thought that my flawless roast chicken recipe was easy to follow you’re going to love this recipe – golden, shimmering chicken stock from scratch! Using a slow cooker! This comforting treat will delight all your senses.

I hope you’ve been saving your chicken bones in the freezer because we’re going to need quite a bit of them for this recipe. It’s worth it though. This stock is full of iron, collagen, amino acids and other fabulous minerals to heal and strengthen your mind and body.

Homemade chicken stock is a serious cold buster. It’s also has inflammatory properties. Plus this stock tastes AMAZING once you cook with it. Use it as a base to flavor risottos, soups, and sauces. Replace the water in your rice and quinoa recipes with this stock for healthier, more flavorful grains. It’s fantastic on almost anything.

The slow cooker really seals the deal on this recipe. It makes it so easy. Throw a handful of ingredients into the pot and set the cooker to low. Cook, strain and enjoy.

Let’s get cooking!


Ingredients ~

  • 3 lb chicken bones (3 full gallon ziplock bags, ususally)
  • 1 sweet onion, cut into 8 wedges
  • 2 large carrots, peeled and snapped in quarters
  • Bay leaves, 2 dried or 4 fresh
  • 2 stalks of celery, snapped in quarters
  • 2 whole allspice berries
  • 20 whole peppercorns
  • 1 fresh turmeric root, peeled
  • 1 tsp sea salt

Recipe ~

I used a 7 quart slow cooker for this recipe.

Start by taking all your bags of bones out of the freezer and placing them in your slow cooker. It will look like a mountain of bones piled up in your cooker. It will look like they will never fit inside with the lid on. They will.

Let the bones defrost there. Once they are defrosted enough where you can seperate them, grab any whole chicken carcasses and snap them in half, lengthwise. It’s very easy – they come apart pretty quickly. Smoosh them down into your cooker with all the other bones until they fit.

Now grab your onion wedges and arrange them along the edge of your slow cooker so they encircle the chicken bones, with the thick part of the wedge against the pot. Lay your carrot, turmeric and celery segments across the bones. Sprinkle the peppercorns, salt, bay leaves and allspice berries into the pot.

Fill with cold water almost to the top of the cooker, 1/2 inch away from the rim. It’s ok if some bones are above the water. Make sure all the spices and herbs are submerged.

Place the lid on and crush the entire thing down until it closes. Set it on low for 18 hours. Yes. 18 hours on low. Trust me.

Then go live your life! Have fun with your kids. Enjoy yourself and let the slow cooker do all the hard work. You may notice the water level rise really high up during the cooking process. That’s ok. It will go back down once the stock has finished cooking.

When your time is up turn off the slow cooker and let the mixture cool down until you can handle it. Place a colander or other large-hole strainer over a stock pot and set aside. We’re going to strain the stock. This will improve the flavor and clarity.

Using tongs, remove the bones and other large pieces to the colander, allowing the water and fragments to drain into the stock pot. Press down on the bones using a potato masher or your hands- they should crumble beneath your fingers – and wring all the liquid out of them before throwing them in the trash. Pour the remaining liquid through the colander and into the stock pot.

Now you have a stock pot full of liquid with bone fragments in it. Ew. Wipe out your slow cooker. Take a fine mesh strainer and place it over your slow cooker. Ladle the boney stock mixture through the mesh strainer and into the stock pot. It is becoming more clarified.

Technically you can use the stock now, but it will taste a lot better if you strain it one more time. Take an extra large square of double-layer cheesecloth and fold it over itself four times. You now have an eight-layer cheesecloth piece. Place it in your strainer.

Take your cheesecloth-lined strainer and lay it over your stock pot. Ladle the broth one more time into this cheesecloth. Then walk away and do something else for a few hours. The stock will take a long time to drain.

Once the stock has drained pop it in the fridge. Let it set overnight until a layer of fat has hardened on the surface. Using a spatula, scrape off the fat and throw it away. This will greately improve the stocks flavor.

That’s it! You’re done. Use it right away or pour some into glass jars and pop them in the freezer. This stock is extremely concentrated. Dilute with water to taste, a little 1/4 cup at a time, before using in any recipe.


It’s wonderful when you find a recipe where the slow cooker does most of the work for you. Let me know how you like the stock in the comments below!

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Thanks for reading!

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