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Home » Chicken » Overnight Slow Cooker Chicken Stock

Overnight Slow Cooker Chicken Stock

March 5, 2016 by Tara Noland 21 Comments

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Overnight Slow Cooker Chicken Stock

I love to make homemade chicken stock and I have for years and years. I think it is nothing like your store bought and it really is easy to make. So after watching The Chew and hearing Clinton Kelly always talk about making Overnight Slow Cooker Chicken Stock I decided one evening to give it a whirl. I thought he had such a great idea to put it on overnight and in the morning you just strain, package and freeze. You then have gorgeous homemade chicken stock at the ready for all your soups, sauces and dishes.

Overnight Slow Cooker Chicken Stock by Noshing With The Nolands

Look at the gorgeous colour of this chicken stock with all natural and healthy ingredients, you know it will taste fantastic. Plus you control the amount of salt that also goes into it. I used rottiserie chicken bones for this stock, so it was even easier to make. After a simple dinner I threw the bones into the slow cooker, along with other ingredients I literally had hanging around. If you don’t have a leek, don’t fret add more onion, a peeled purple onion does well too. I give them a wash but don’t remove the skins on the yellow and white onions. I slice one in half and stud it with cloves. I throw in old, tired parsley or other herbs that have seen a better day. Have a few shallots or whole heads of garlic, everyone is welcome into the pool. Celery, carrots can join the crowd to but after washing, don’t peel the carrots or remove the greens on the celery. Just cut them in half and throw them on in. With a few more additions you will have the most gorgeous of chicken stocks and your home will be filled with an amazing aroma from the broth cooking.

Overnight Slow Cooker Chicken Stock by Noshing With The Nolands

The cost of chicken stock can be very outrageous considering you can easily make this at home with leftover veggies that are hanging around and a store bought rotisserie chicken carcass. Easy, peasy and delightfully good!

Here is a good general recipe for a chicken stock that I have made for years. Don’t have all the ingredients? Don’t sweat it. Have sweet onion instead of yellow, dried herbs instead of fresh, crushed jarred garlic instead of a whole head, don’t worry, through it in as you will be straining it all in the end. Other additions like a parsnip can be a welcome ingredient to. Let the recipe become your own. ENJOY!!

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Overnight Slow Cooker Chicken Stock

Overnight Slow Cooker Chicken Stock

An easy overnight stock can be made and then frozen, saving you lots of money on store bought broth.

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

  • 1 chicken carcass
  • 3 whole carrots, washed and unpeeled
  • 1 large yellow onion, washed and unpeeled
  • 6-8 cloves
  • 2 white onions, unpeeled
  • 1 red onion, peeled
  • 2 shallots, unpeeled
  • 1 whole head of garlic, unpeeled
  • 3 stalks of celery, washed and cut in half
  • 3 bay leaves
  • 3 sprigs of fresh thyme tied together
  • 15-20 black peppercorns
  • Large bunch of parsley
  • Water to fill

Instructions

  1. Place carcass in the slow cooker. Add in the carrots. Slice the yellow onion in half and stud the onion on the cut side with the cloves. Add in the white onion, red onioin, shallots, whole head of garlic, celery, bay leaves, thyme, peppercorns and parsley. Fill the slow cooker to desired level usually more than 3/4 full.
  2. Set on low and cook overnight for at least 8 hours. Let cool enough to work with, strain and package in desired amounts. I usually do 2 cups, 1 cup and 1/2 cup containers and then freeze.
© Tara Noland
Cuisine: American / Category: Stock

Overnight Slow Cooker Chicken Stock by Noshing With The Nolands

 

 

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Filed Under: Chicken, Crock-Pot and Instant Pot, Dinner, Gluten Free, Popular Posts Tagged With: broth, chicken, corckpot, overnight, slow cooker, stock

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Comments

  1. Maureen | Orgasmic Chef says

    March 6, 2016 at 6:25 pm

    That’s beautiful. I always put mine on the stove top and simmer forever. I love how easy your method is and the resulting stock is gorgeous.

    Reply
    • Tara Noland says

      March 6, 2016 at 6:33 pm

      Thanks Maureen, don’t think I will do it any other way, so easy!!

      Reply
  2. peter @feedyoursoultoo says

    March 9, 2016 at 7:18 am

    Wow. Such a good idea. Nothing like homemade. We all gain so much inspiration from one another and when we see stuff done on TV.

    Reply
  3. Kavey {KaveyEats.com} says

    March 9, 2016 at 12:54 pm

    We do exactly the same and love it. Wake up feeling hungry to that smell, don’t you?

    Reply
    • Tara Noland says

      March 9, 2016 at 2:58 pm

      Starts your day off right!!

      Reply
    • John Torsok says

      May 22, 2016 at 6:08 pm

      Kavey, ladle a little of the stock out in morning to flavor your breakfast grits. Don’t add butter as the stock will have good chicken fat (schmaltz) .

      Reply
      • Tara Noland says

        May 22, 2016 at 6:35 pm

        Now you are talking John!!

        Reply
  4. Debra @ Bowl Me Over says

    March 9, 2016 at 4:21 pm

    LOVE making my own stock and using the slow cooker, brilliant! Makes all the difference in the world. Very nice!

    Reply
  5. Camilla says

    March 9, 2016 at 4:26 pm

    What a brilliant idea, must try this next time I have a chicken carcass:-)

    Reply
  6. Justyna says

    March 18, 2016 at 7:14 am

    There is nothing like the home made stock and this one is an absolute genius! Let’s be honest, we can always distinguish the flavour of the cubed from the real stock. I really love your idea and will be using it from now on.

    Thanks for sharing!

    x

    Reply
    • Tara Noland says

      March 18, 2016 at 8:05 am

      Big difference from the store bought stock too, love homemade! Thanks so much and enjoy!!

      Reply
  7. Debra Poore says

    May 19, 2016 at 8:10 pm

    I usually make stock in a regular pot simmering a few hours. I have two whole chickens in the freezer now (bought them on sale). I was planning to make chicken & dumplings and now I know what I will be doing with all of the bones! It will take several days to thaw in the fridge, but we should be enjoying the fruits of my efforts next week!

    Reply
    • Tara Noland says

      May 19, 2016 at 10:46 pm

      Love, love, love homemade stock/soup. Mmmmmm, dumplings!!

      Reply
  8. Ali says

    June 10, 2016 at 8:01 pm

    How much does this make? Can’t wait to try it!

    Reply
    • Tara Noland says

      June 10, 2016 at 8:40 pm

      It all depends on the size of your slow cooker and how much water you add. I fill mine to about 7/8 capacity.

      Reply
  9. Tina says

    February 5, 2017 at 11:05 am

    Was wondering if the butcher might have chicken carcasses. We usually buy our chicken already boned. Any ideas?

    Reply
    • Tara Noland says

      February 5, 2017 at 11:29 am

      Hmmm, you could ask I guess. I know they have beef bones for sale.

      Reply
  10. Tiffany says

    September 3, 2017 at 2:42 pm

    I have raw frozen chicken quarters worth bone in and skin on. Would i as this straight to the slow cooker with all the veggies? Wouldn’t this cause cross contamination?

    Reply
    • Tara Noland says

      September 3, 2017 at 2:45 pm

      I would thaw them first before putting them in the slow cooker. Just pop them into the microwave to defrost. They won’t cauce contamination but they will take many many additional hours to cook.

      Reply
  11. Therese says

    September 13, 2017 at 1:28 am

    I am making this right NOW!! Can’t wait to try it in the morning. I heard the collagen from the bones is REALLY good for you!! Especially when you’re a little under the weather. That’s why homemade is best!!! Cuz Momma loves you….

    Reply
    • Tara Noland says

      September 13, 2017 at 7:33 am

      Awesome, I love making homemade chicken stock and have done it for years and years!!

      Reply

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