I’m sharing a slow cooker chicken stock recipe inspired by a classic Italian method adapted for my slow cooker. I love how effortless it is—a flavorful, nourishing stock with minimal hands-on time, perfect for soups, sauces, or sipping on its own.

Slow Cooker Chicken Stock

Why I’ll Love This Recipe

I like that this recipe is hands‑off—I simply add bones, vegetables, and water to the slow cooker and let it work its magic. The result is a rich, gelatin‑filled stock thanks to long, low heat and bone collagen extraction. It’s frugal, sustainable (using leftover bones), and endlessly useful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken wings or carcass (about 900 g or 2 pounds)
Small onion, halved
Celery stalk, cut into lengths
Medium carrot(s), cut roughly
Salt (about 2 tsp) and freshly ground black pepper (about ⅛ tsp)
Water to cover (about 7 cups / 1.6 liters)

Directions

I place the chicken wings, onion, celery, carrots, salt, pepper, and water into a slow cooker.
I set it to low and let it simmer for around 6 hours (on low heat) for homemade broth—if I want it even richer, I might extend to 12–24 hours.
Once cooking is complete, I strain the stock through a fine mesh sieve: I discard solids and retain the clear broth.
After cooling, I refrigerate it; the fat rises to the top and I skim it off before using.

Servings and timing

Prep time: around 10–20 minutes (depending on how fast I chop veggies)
Cook time: 6 hours (or up to 24 hours for deeper flavor).
Yield: roughly 6 cups of stock (for a batch using ~900 g wings).

Variations

I sometimes toss in parsley stems, thyme, bay leaf, garlic cloves, or peppercorns, inspired by other slow-cooker stock styles.
For a lighter version, I omit salt during cooking and add seasoning later depending on how I use the stock.
I can also use roasted bones in place of raw wings for deeper flavor, or vegetable scraps to stretch ingredients further.

Storage/Reheating

I refrigerate the cooled stock for up to 3–5 days. It turns gelatinous when chilled—that’s a good sign!.
I freeze it in sealed containers or ice cube trays for up to 6–12 months, leaving some head‑space for expansion.
To reheat, I slowly warm it on the stove and optionally skim any residual fat before using.

FAQs

What’s the difference between chicken stock and broth?

I understand stock is made primarily with bones (plus veggies), yielding a more gelatinous, body‑rich liquid. Broth often uses meat (with or without bones) and is lighter in texture. In practice at home, I often use the terms interchangeably, but bones = stock, meat = broth.

Can I add salt while cooking stock?

I usually skip salt during cooking and season the dish I’m making later. If I plan to use the stock straight, I adjust salt after taste.

Is it okay to cook stock for 12–24 hours?

Yes—slow and low works beautifully for deeper flavor extraction. Simply avoid exceeding 24 hours, as most flavor has been extracted by then.

How clear does the stock need to be?

Clarity is aesthetic. Some cloudiness from sediment is fine. If I prefer, I strain again through cheesecloth, but it’s not required.

Can I freeze soup with pasta already cooked in it?

I avoid freezing pasta in soup because it absorbs liquid and becomes mushy. I freeze the stock separately and add fresh pasta when reheating to keep it at its best.

Conclusion

I really enjoy this slow‑cooker chicken stock method because it’s practically set‑and‑forget‑and‑rich‑with‑flavor. Whether I use it as a base for soups, sauces, grains, or just warm it for comfort, homemade stock is such a valuable kitchen staple.