Recipe: Overnight Chicken Stock in the Crock Pot

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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 23 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.

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363 comments to Recipe: Overnight Chicken Stock in the Crock Pot

  • Jennifer

    I have made the homemade chicken stock for the first time last night. I cooked the whole chicken in a crockpot. It was very good by the way. My husband kept saying “I can’t knock this chicken at all:) I was wondering, we are new to this, if there is a why to make homemade cream of chicken soup. I have meals I cook that call for this, so I usually buy the store brand. I would love to be able to have a healthier version. Thanks.

    • BetsyD

      Jennifer, check out “Heavenly Homemakers” blog for a fantastic recipe for cream of chicken/ cream of mushroom soup using homemade chicken broth. I think Lisa’s referred to it in a post in the past. It is so easy and so much better than the canned.

  • Michelle

    Making this right now. It’s been cooking all day and it makes the house so cozy (without making it hot!). Even my 11-year-old son said it smelled good, which is high praise!

  • […] ingredient in each of those jars… very healthy! Check out the chicken broth recipe here (another crockpot winner!) and the cream of chicken recipe here! (And by the way, totally possible […]

  • […] one meal. I can’t wait to make it again. I also took the site’s suggestion and made Overnight Chicken Stock in the Crock Pot with the bones. You’ll want to do that, […]

  • […] promised, I saved all the leftovers from my roasted chicken, and made overnight chicken stock in the crock pot. This was so easy, I may never buy the boxed stuff […]

  • Liz

    Add a Tbsp of vinegar while cooking and it will help to leach the collagen and minerals from the bones. You won’t taste the vinegar in the final product, but the collagen has amazing health benefits. You know you’ve gotten it all out if the bones are soft when you remove them. Your stock will be a bit like jello when cold, but it thins out completely when heated.

  • destiney

    i have jsut goto say i love your web sight! im a mom who comes from no family style background. so honestly i had no idea how to cook. sadly i honestly thought for a while that company’s had to do something special to be able to jsut freeze foods. but thanks to you i have my family eating healthy. and honesty for 6 of us in a way we can afford. And you convinced me to buy that extra crock pot, (or two) lol. with 4 kids in multiple sports and activities just one crock pot wasn’t cutting it lol. plus i got a baby one for side dishes! but in general jsut wanted to say thinks its a great thing your doing. plus this stock recipe a 5 star winner.

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