Chicken Stock in a Slow Cooker

    (206)
    11 hours

    This is the recipe I use to make chicken stock for use in other recipes. This one-step method needs to simmer for 8 to 10 hours, and yields approximately one litre of rich chicken stock to use in soups and sauces.


    193 people made this

    Ingredients
    Serves: 5 

    • 1 kg bone-in chicken pieces
    • 1.5 litres (7 cups) water
    • 2 stalks celery, chopped
    • 2 carrots, chopped
    • 1 onion, quartered
    • 1 tablespoon dried basil

    Directions
    Prep:15min  ›  Cook:10hr  ›  Extra time:45min  ›  Ready in:11hr 

    1. Place the chicken, celery, carrots, onion, and basil in a slow cooker.
    2. Cook on Low setting for 8 to 10 hours.
    3. Strain before using, and discard vegetables.
    4. Chicken may be removed from the bones, and used in soup.
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    Reviews and ratings
    Global ratings:
    (206)

    Reviews in English (167)

    by
    340

    micki thanks for the great recipe! this is the best way to make chicken broth!!! no skimming:-) i have made it about three/four times. i played around with using different cuts of chicken and i feel chicken thighs and wings work the best. the dark meat held up to the long cooking time. i don't like dried basil, instead i used a bit of fresh thyme, one bay leaf, one tsp of black peppercorns (don't use gourmet blend - way to peppery). fyi - the last batch of broth i made, i deboned the chicken after 4 hours. i put the bones back in for the last 4 hours and the broth came out more rich and thick.  -  09 Jan 2005  (Review from Allrecipes US | Canada)

    by
    214

    Excellent recipe! I think one should try to give the recipe an "as is" a before rating so the rating is fair, but since I make chicken broth all the time and in the crock pot I am going to violate my rule. I am dying to try basil in the broth having never tried it before. It should be wonderful and why didn't I think of it myself as it is a natural for chicken? lol! As a tip to others, I buy whole chickens when they are on sale, throw them in the freezer and whenever I need chicken meat for a recipe I cook one in the crock pot. I don't bother thawing, I just remove the outer plastic bag. Also longer cooking concentrates the broth and makes it more flavorful, so those who had problems with flavor could improve it by longer cooking. I usually start mine at night before I go to bed so it is ready to finish when I get up the next morning. I use a large glass to hold a quart freezer bag open while I ladle the broth into it. I do two sizes; a 3 cup and a 1 cup. The one cup is handy for when a recipe only needs a small amount of both. I remove the air from the bags and lay them flat on a cookie sheet. Once they are frozen hard, stand them up on end and put in a shoebox sized plastic basket.  -  24 Apr 2010  (Review from Allrecipes US | Canada)

    by
    194

    Good recipe. I used thighs, and didn't bother skinning them. After cooking all day, I let it sit in the fridge overnight and skimmed off the large amount of fat on top. I used some in Vegetable Couscous from this site, and froze the rest in 1-cup portions to use in recipes. It has a nice deep, rich flavor and made the couscous taste wonderful. I have done this before with a chicken or turkey carcass. I added a bit of salt (not too much though, I hate how salty store-bought broths are, even the "reduced-sodium" varieties...) Will make again!  -  04 Nov 2005  (Review from Allrecipes US | Canada)

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