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Overnight Slow Cooker Chicken Stock

Tara Noland
An easy overnight stock can be made and then frozen, saving you lots of money on store bought broth.
4.79 from 14 votes
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Cuisine American

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
 

  • 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.
  • 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.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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