Recipe: Overnight Chicken Stock in the Crock Pot

Chicken Stock Ingredients

I’ve shared this recipe on the blog before, but to be honest it’s kind of buried in the intro paragraph of another recipe, which basically means it’s hard to find. And now that I’ve realized how incredibly popular this slow cooker “overnight chicken stock” recipe is I’ve decided it deserves a page all of its own! If you don’t already own a slow cooker I like to give people plenty of reasons to buy one because I love mine (we use this basic, inexpensive slow cooker) and use it quite frequently for everything from “Flank Steak Fajitas” to “Refried Beans.” But one of the best crock pot discoveries (thanks to a friend!) has definitely been this recipe below for chicken stock that cooks while you sleep using the leftover chicken bones from your dinner. I highly recommend using the leftovers from “The Best Whole Chicken in a Crock Pot” recipe, but any chicken bones will do, and you’ll be amazed with the outcome. Get ready to say goodbye to canned chicken broth forever!

Chicken Noodle Soup made with Homemade Chicken Stock


4.7 from 30 reviews
Overnight Chicken Stock in the Crock Pot
  • Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
  • 1 onion, peeled and loosely chopped
  • 1 rib of celery, roughly chopped
  • 1 carrot, roughly chopped (no need to peel)
  • 1 bay leaf
  • 1 sprig fresh parsley
  • 1 sprig fresh thyme
  • Salt, to taste
    Note: If you are missing any of these ingredients I wouldn't let that stop you from making it anyway.
  1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
  2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
  3. Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 – 10 hours during the day.
  4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
  5. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice. This stock is great in soups like chicken noodle soup and also in rice like risotto.
We recommend organic ingredients when feasible.


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  • Comments

    1. Stephanie |

      I love this stuff!! Have made it quite a number of times. I also like to use it in the refried bean recipe from sixsisters.

    2. Kate |

      I made the whole chicken in a crock pot last night. I am planning on making stock too, but was too tired to do anything but put what was left in the crock pot in the fridge. Is there a way to still make the stock after the bones etc. have been in the fridge? Thanks in advance!

      • Amy Taylor (comment moderator) |

        Hi Kate. Sure, just follow the recipe above. It is fine if it sat in the fridge overnight.

    3. Fauzia |

      We just tried the chicken for dinner tonight. It turned out great. I am going to make the stock now. I am so excited to be making my own stock for the first time. Thanks so much:)

    4. |

      I made the crockpot chicken and the stock for the first time over the weekend. I am in LOVE! I can’t believe, after all these years of using my crockpot, that I never thought to cook chicken and stock this way. I froze most of the stock and I have been using some throughout the week in our rice. Thanks!

    5. Christine |

      What size crock pot do you use? I made this today and it’s not very flavorful. Perhaps my crock pot is larger and holds more water so the flavors are more diluted. Thank you!!

      • Amy Taylor (comment moderator) |

        Hi there. Lisa uses a 6 quart pot.

    6. Kristin |

      I just made the chicken and stock from your recipes today – yummo! How long does the stock last in the refrigerator? Thanks!!

      • Amy Taylor (comment moderator) |

        Hello Kristin. I would freeze it if you want to keep it beyond 4 days.

    7. |

      What if you only have the cooking juices and no carcass? Could you still proceed? I was thinking of using organic chicken broth instead of water….

      • Amy Taylor (comment moderator) |

        Hi Jessica. You can make broth with just the juices as long as you add liquid. The flavor will not be as rich, of course. Next time, be sure to save the carcass. ;)

    8. Jean |

      I follow this basic recipe, but after an hour or so, I remove the skin. I know it adds flavor, but depending on the chicken used, it can sometimes be a bit greasy tasting. Otherwise, this is a super way to get delicious broth. Or is it stock if the bones are used?

      • Amy Taylor (comment moderator) |

        Hi Jean. Yep, it is stock when bones are used. ;)

    9. BarbaraDavis |

      how long can you freeze it for?

      • Amy Taylor (comment moderator) |

        You can keep it frozen from 4-6 months.

    10. Roger E. Huff |

      Could this be processed in a pressure canner for storage in jars in the pantry? I have more shelf space than freezer space. I was thinking 10# for 90 minutes for pints.

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