Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!
I’ve shared this overnight chicken stock 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.”
Make Easy Chicken Stock in the Crock Pot Overnight
One of the best crock pot discoveries though (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 by the outcome.
Get ready to say goodbye to store bought chicken broth forever!
Can I Make Slow Cooker Stock with Beef, Turkey, or Vegetables?
Absolutely! Besides chicken, you can make any kind of stock overnight in the Crock Pot with leftover meat. Here’s some tips to make different homemade stocks.
Turkey Stock
Since a whole turkey carcass is usually a lot bigger than a chicken, you’ll need to increase the quantity of your spices. The amount will depend on how large of a bird you’re making stock from. Don’t forget to include the neck and wing tips; these are the best for turkey stock!
If you can't fit a whole turkey in the Crock Pot choose the neck, wings, and legs first.
Beef Stock
Beef stock is a bit trickier because you can’t just use leftover bones. The best bones for beef stock have meat on them (that gives the stock its flavor). Some stores sell packaged bags of beef soup bones that are perfect for making stock. Otherwise, choose around 5lbs of back and neck pieces.
Beef bones need to be precooked in the oven before you make stock with them.
Vegetable Stock
Omit the meat and double the quantity of vegetables. The seasoning from the chicken helps flavor this homemade stock so you may want to add more spices if you find your overnight vegetable stock comes out bland.
Can I Use This Technique to Make Overnight Bone Broth in the Slow Cooker?
I’m going to let you in on a little secret: bone broth is basically the same as this stock recipe. Cooking chicken bones low and slow releases the nutrients (mainly collagen) from them. This is the same process used to make both flavorful stock and bone broth.
The main difference is cooking time: stock can be ready in 8-10 hours of slow cooking, where most people prefer to simmer bone broth up to 24 hours.
How to Fix Oily Overnight Chicken Stock or Bone Broth
Part of the cooking process for stock or broth involves breaking down and releasing the fat from the chicken bones. It’s totally normal, and even good, to wind up with layer of fat at the top of your homemade stock or bone broth.
If it bothers you, any fat that collects at the top of homemade stock can be removed. To do this, simply use a spoon to skim off as much of the fat as possible, then discard. If you find this challenging, strain the stock first then refrigerate. The cold temperature will cause the liquid and fat to separate making it easier to remove.
Why is My Overnight Crock Pot Chicken Stock Cloudy?
The main reason for cloudy chicken stock is boiling; this isn’t usually a problem in the Crock Pot because it keeps consistent heat, but it can happen. Here are some possible explanations:
- Cooking on high instead of low. The high setting of most slow cookers can bring liquids to a boil, especially when left for several hours. Cook on low instead.
- Crock Pot is too big. A Crock Pot heats the bottom and sides of the insert. If your Crock Pot is too large for the food inside the increased cooking surface can heat up too much. Use a smaller Crock Pot or double the recipe.
- Slow cooker overheated. The average time for food to reach a simmer in a slow cooker is 7-8 hours on low. A gentle simmer is fine, but too rigorous and you get cloudy stock. Reduce cooking time or remove the lid for a short period of time if your stock starts to boil.
Newer slow cookers actually cook at a higher temperature than old ones, so if you recently upgraded you may have to reduce the cooking time when making overnight chicken stock.
Overnight Chicken Stock in the Crock Pot
Ingredients
Instructions
- 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.
- 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).
- 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.
- 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.
- 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.
Enjoy!
Caroline says
Love love love this series of recipes!! Every couple weeks I do a whole chicken and then this stock. Last time I used the meat for chicken enchiladas and then used the broth in Easter cheesy potatoes. This time I am making chicken noodle soup. I pulled the celery, carrots and small pieces of meat when I strained the broth. It all went into the magic bullet with some broccoli and made a great healthy lunch or my almost 10 month old! Perfect consistency and he loved it! Cooking like this makes it so much easier to determine what my baby is eating and make sure she doesn't get too much sodium and gets plenty of fruits and veggies!!!
Kellie says
I smile every time a recipe calls for chicken stock. Making my own stock makes me feel like Wonder Woman and with your recipe it is so easy. Thanks
Kellie says
Thank you, thank you...nothing could be more economical than making you own stock from the chicken carcass leftover from dinner. I smile every time a recipe calls for chicken stock...I just open my freezer.
Renee says
What do you use to strain the stock when it is done cooking? I've tried using the strainer I have on hand (for pasta, etc.) but seemed like it should be strained finer than that so I tried straining through a coffee filter but this took way to long so I ended up giving up on that too. Any suggestions? Thanks! And thanks for the great blog, I can't wait to try more of the recipes!
100 Days of Real Food says
I put a picture of it above "mesh strainer" on my kitchen essentials page: https://www.100daysofrealfood.com/my-kitchen-essentials/#tools
Kim Sealy says
Has anyone ever made the recipe with leftover chicken drumsticks? I will have about 15 or 20 tomorrow and I wanted to try out the recipe!
100 Days of Real Food says
I haven't tried it personally, but think it would work...go for it!
Kim says
Here is another great recipe for this broth! http://spinningitall.wordpress.com/2012/02/15/tuscan-chicken-soup/
Nydia says
Question: I feel sure there is something I can do with the left over vegetables after making vegetable and chicken stock with them. I hate to throw them away. Does anyone have any ideas for me?
100 Days of Real Food says
I don't have any ideas b/c I don't know about you, but mine are almost complete mush! Maybe just compost them?
Molly says
Nydia - I make Paleo Gravy out of my left over veggies from this recipe (and use the broth from that batch!)
nomnompaleo.com/post/1634346420/easy-paleo-herb-gravy-recipe
Rachel says
I saw you mention a couple times that your crockpot is 5qts. I made this last night and did water up to 1 inch in my crock pot and my stock is pretty tasteless. Oops! Do you have a more exact measurement of the amount of water you use? I've never had good luck making my own stocks.
100 Days of Real Food says
How big is your crock pot? If you prefer your stock to be more flavorful adding less water would definitely make a difference.
janet says
the chicken fat can also be skimmed off and put in a separate container to be used when cooking veggies to add more flavor. One word of caution, use sparingly as it is a saturated fat- but better for you than tranfats.
Katherine says
I made the crock pot chicken last night and it was very tasty. I then followed the recipe and made broth but it seems oily... Why? I did not add any oil at any time during cooking. Do I skim the fat off after the broth cools even more? I was so excited for this to work.
100 Days of Real Food says
It is just the natural oils from the chicken and you can refrigerate the stock (which will solidify the fat) so you can scrape it off the top or just leave it in there b/c there's nothing wrong with some good natural healthy fat in your diet. It's a personal preference!
Kelly says
I made the whole crockpot chicken for dinner today and we loved it! So yummy and moist and easy. I've never made my own stock before so I am excited to see how it turns out. I was directed here by a friend and am now a huge fan. :) Thanks for the recipes!
Rachel says
I am also curious about the size of the crockpot. Does it matter? Mine is pretty big...
100 Days of Real Food says
I think ours if 5 quarts. If yours is a lot bigger the stock might not be as rich, but it will still be "stock." You could fill it up less if you prefer.
Kate says
We have a big crock pot (8 or 9 quarts) and I make stock in it with no problem. I think it does come out a bit weaker than it would in a smaller pot but we think it's fine!
Jennifer says
I make mine like this except I use whatever veggie scraps I have on hand. Except one time I used kale and I wouldn't recommend that because it turned my broth green! I figure it must have been nutritious though.
Amy @ A Little Nosh says
That's so weird...I just scheduled a blog post about crockpot chicken stock that'll publish tonight. Great minds...
janet says
used a 10.8 lb turkey. Removed Breast and ground into 12 meatballs and 12 burger patties. Removed legs and roasted. Used the rest for stock. Used 1/2 the bones at a time. Each 1/2 creates 2 batches. 1st batch is rich and gelatinous stock and the second batch ( same bones) is a lighter broth. Just finished putting 4- 50 oz. jars in the freezer. This one turkey is the basis for over 20 individual meals!
Real Food Rocks!!!!
Cathy says
We've been doing this for several years after reading Nourishing Traditions. We also add the vinegar and actually let it cook a minimum of 2 days...gets even better and more nutrient-filled with longer cooking. Yum!
Holly says
I'm actually glad to see that you cook yours for 2+ days, as I forgot the crockpot batch I started yesterday at noon. I remembered it when I woke up this morning and wondered what that aroma was! It looks nice and rich after straining, so I'm hopeful that it's still good!
chrystal senter says
do you guys think it mattes what size crock pot you're using? Mine is pretty big and if I follow the recipe and fill it, I Just wanted to make sure I wasn't going to make it too diluted! thanks! :-)
100 Days of Real Food says
Mine is about 5 quarts and you could definitely end up with a stock that's not as "rich" but it would still be stock!
cjeffery says
I have the same question. I used my large 5 quart crockpot with a whole chicken plus a 1/4 breast with ribs (for more meat). The chicken turned out great, but the broth that I made overnight was almost flavorless. Did I use too much water? Did I remove the flavor when I strained it?
Assistant to 100 Days (Jill) says
It may have been that it was too much water, especially if the chicken didn't yield a lot of juices. Sorry it didn't work out, hope it works out better next time. Jill
The Poorganic Life says
Yum. Made a turkey broth today with a similar recipe. :) I love crockpot recipes!!
Erica says
I tried to make this after making the best crock pot chicken (which is amazing) but my problem is that my stock ends up being very oily. I skim all the fat off the top the next day once its cooled but it still seems very greasy. Should I not leave all the juices from the first dish in there?
Stacie says
Erica, it might not be actual grease that you're noticing. It might be the natural gelatin that gets released in homemade broth. Try cooking your broth over a super-low heat (no boiling) or for a shorter time.
Denise says
I actually have a crockpot full of chicken broth brewing right now, per your recipe. I don't know if your other recipe had this, but I put the broth in the refrigerator for a few hours to let the fat solidify and then skim it off the top. It's messy but it is better than doing it when I'm pouring 8 cups in to make my tasty Split Pea Soup, also your recipe.
JoAnne Schaub says
This sounds delicious. I'm gonna have to get a crock pot now! Thanks!
Wendi says
Love this so much that I've used it twice in the past two weeks. I made a Mexican chicken soup with it the first time and it was delicious! Just put the second batch of broth in my fridge this morning!
I roast whole chickens regularly and always save carcasses to make broth, but it seemed to make a larger amount and have a richer flavor in the crockpot. Thanks so much for the idea!
Trish says
Just discovered this on Pinterest after pondering this morning whether or not I could make chicken stock in the crockpot over night. Serendipity!! I love your blog and tried to subscribe to the RSS feed but noticed that you only provide partial feed.
Angelia Johnson says
I have been using my electric pressure cooker and it cuts time to an hour I love it thanks!!
Stacie says
I was going to mention that I have the best results when I make chicken stock in my pressure cooker too. I have tried making chicken broth with the overnight crock-pot method, with terrible results. Maybe my crock-pot cooks too high or something, but it's always burned if I cook it overnight on low. And my house smells pretty awful in the middle of the night! But I had never heard of the apple cider vinegar tip, I'll definitely be using that one the next time I made stock!
Kristi says
I just made this for the first time last night. It looks so yummy!
On another note, I just found this blog at the beginning of the year and have already watched Food, Inc and read Michael Pollan's book. Two days ago my husband received some blood results, which was drawn prior to any diet changes, that his glucose levels are high (he was sort of on board before, I think he more on board with the changes now!). Because of this website and the research I've done, I am unfazed because I know we can change it. It's a great feeling to be empowered to become a healthier family. Thanks so much!
Tiffany says
Get some chicken feet! They make the stock "gel" even more...awesome!!!
Angela says
I've always been scared to make my own broth. This seems simple enough ...after I make your crockpot chicken, I will try this! What about a beef broth?? Thank you!!! xo
Susan says
We have broth all week long with this recipe! So yummy on a chilly morning! Being able to get broth for a week really helps us rationalize the expense of a pastured chicken
http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/
Andrea says
I'm making Crock Pot Chicken this weekend and Chicken Stock right after. I love both of these recipes. Thanks for the apple cider vinegar and "keeping the ends of veggies" for the stock tips. I love this website!
JJ says
I guess it is just me but I think it common sense to make homemade chicken stock from the carcass. Funny! I also do not follow a recipe.
Kerry says
Wow - this is timely! I am actually at the tail end of. Aking my first batch of crock pot broth! Roasted two chickens yesterday. Due to ice storm here in Pac Northwest, lost a lot of fridge items. my celery was gone (hubby cleaned out fridge) and I was out of onion. that didnt stop me - improvised with carrots and fresh garlic. Still awesome! :).
We get organic chicken two pack at Costco - roughly two 5 pound chickens for around $20, maybe?
Marcia @Frugal Healthy Simple says
Love this! It's my favorite way to make stock and so easy! I also add vinegar.
Holly, I pay $15 to 23 for an organic, free range chicken from the farmer's market. $15 for a 2-3 lb, $23 for 4-5 lb.
Holly says
Thanks. That's about what I've been seeing at the Farmer's Market. I know it's better, but do you think it makes a difference in taste? I'm slowly coming to the organic/free-range way, but the price can sometimes be a roadblock.
Kate says
Do you have a Trader Joe's locally? Our farmer's market prices are around what you mentioned. Usually $5 a pound for organic, free range chickens. But I just got one at TJ's for $2.49 a pound!
Holly says
Can I ask what you pay for the pastured chicken I've seen you mention? I've found organic, or some such, but it's out of my price range.
Thanks.
Kelly Jo says
Thank you for this recipe! I am sorry to say that I've let a number of carcases go to waste because I was intimidated by the thought of making broth. Question- if I had dried herbs do you think I'd have a similar result of tasty broth?
100 Days of Real Food says
I don't think it would be exactly the same, but it will still certainly work! There are many variations to homemade broth and it's hard to go wrong...give it a shot!
Carrie says
You shouldn't have a problem using dried spices. We do that. It is easier if you can use the fresh or tie them up in a cheese cloth/ tea bag but you don't have to. I was intimidated too until about a month or so ago, now we make the whole chicken in a crockpot so we can make homemade stock. :)
Kathy says
I always make my own stock with the leftover bones but I have never tried the crockpot for i. What size crockpot do you use?
100 Days of Real Food says
Mine is 5 quarts.
shawna says
The stock ice cubes are great for using in kids' soup bowls to help cool too hot soup quickly without diluting soup's flavor. Even tomato soup!
Netty says
Thanks for this additional info for the stock. I'm actually making your "The best whole chicken in the crockpot" recipe for the first time today and was planning on making the stock after we eat the yummy chicken tonight. THANKS so much for your website I just started to make some of your recipes for my family ( hubby and 3 kids ) and they have all been a hit. I made your pizza dough yesterday and we will NEVER be buying store frozen pizzas AGAIN. The crust and pizza turned out AWESOME. The granola has been a big hit and pancakes and waffles as well. I just wanted you to know how much I appreciate your website. :)
Michele says
I found your lovely site with this recipe. It makes wonderful stock. I will try adding cider vinegar next time. Homemade stock is hands down better than the boxed or canned stuff.
AmyJ says
A big second here on the apple cider vinegar. Also, a budget tip is to save up the ends and peelings from onions, celery, carrots, potatoes, etc throughout the week and use those for the making of the stock instead of brand new vegetables. I keep a container in the freezer and when it's full, I'm ready.
Amy says
I do that too! Just learned to do it 2 wks. ago and already have a half of a gallon bag full!
Alyssa says
Cooking overnight is fantastic! It's also good to put a couple of tablespoons of vinegar (preferably Apple Cider Vinegar) per quart in your stock. The vinegar helps to draw all of the calcium out of the bones and makes for a more nutrient dense stock. There will be no vinegar aftertaste.
Lori @ Laurel of Leaves says
Great tip! ACV is amazing for so many different things.