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Slow Cooker Chicken Stock

This is one of those recipes that once you’ve made it this way, you’ll never make it on a hob again! Simply combine all of the ingredients and you’ll be left with perfect Slow Cooker Chicken Stock a few hours later.

a jug of slow cooker chicken stock

Using all of a roast chicken

Sunday lunch will usually be a perfect slow cooker whole chicken, more than likely followed by a family favourite slow cooker treacle sponge.

The carcass and any other bits left from the chicken will get made into chicken stock using this recipe, which, along with leftover meat will get made into a risotto!

This is a really good way to ensure you use all of the chicken, and minimise waste.

What goes into Slow Cooker Chicken Stock?

The beauty of making slow cooker chicken stock is that there are no hard and fast rules with regards to what you can put in it.

It’s a great way to use up all of a roast chicken, and an even better way to use up vegetables in the fridge that are nearing end-of-life.

I’d encourage you to experiment and make it up as you go along, but if you’re after suggestions, vegetables you could use in slow cooker chicken stock:

  • Onions
  • Celery
  • Carrots
  • Leeks

If you have leftover herbs from cooking, throw them in too! For example:

  • Thyme
  • Sage
  • Parsley
  • Bay leaf

Tips for tasty Chicken Stock

  • Cook it for a long time. The longer you cook your stock, the greater depth of flavour it’ll have.
  • Add herbs. Anything you’ve got left in the fridge, don’t be afraid to chuck it in. There are no rules!
  • Add Bouquet Garni, if you have it. It usually consists of parsley, a bay leaf and thyme.
  • Reduce. Once the stock is cooked you can’t create more flavour, but you can intensify it! Reduce the amount of liquid by boiling fiercely over on a high heat.
a jug of slow cooker chicken stock

Slow Cooker Chicken Stock

The low temperatures of a slow cooker mean that it's perfect for making Chicken Stock without having to tend to it. This is one of those recipes that once you've made it this way, you'll never make it on a hob again!
5 from 1 vote
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Other
Cuisine British
Servings12 portions


  • chicken carcass, all meat picked
  • 3 litres hot water
  • 1 onion roughly chopped
  • 1 carrot roughly chopped
  • 1 celery roughly chopped
  • 1 leek roughly chopped
  • 1 bouquet garni
  • pinch salt and pepper


  • If you've just cooked a roast, pick all the good meat from the carcass and put everything else into the slow cooker. If that includes herbs, onions, meat juices – that's fine – it all adds flavour.
  • Add all of the chopped veg, then fill the slow cooker with water leaving about a 2.5cm (1 inch) gap at the top.
  • Turn the slow cooker onto low, then cook for at least 8 hours. Whilst you're at work or in bed is perfect!
  • Once cooked sieve the mixture, retaining the stock and discarding everything else.
  • Tuck a freezer bag into a mug, then pour in your stock to fill the bag within the mug. Once full, seal the bag and repeat the process until you've used all of your stock.



You may also find it useful to store some stock in an ice cube tray for those times when you want just a little stock.

Flavour Intensity

Once the stock is made you can increase the intensity by boiling fiercely for a few minutes to reduce the amount of liquid.

Bouquet Garni

Bouquet Garni is available from most supermarkets. If you can’t get hold of any, replace with a bay leaf, a bunch of thyme, and a good handful of parsley.


Calories: 131kcalCarbohydrates: 30gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 101mgPotassium: 620mgFiber: 6gSugar: 12gVitamin A: 11854IUVitamin C: 24mgCalcium: 114mgIron: 2mg
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