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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!
Amy says
I make chicken broth in a pressure cooker and it only takes half an hour, because cooking in a pressure cooker is kinda like crock-pot cooking on steroids! (Not literally of course!)
Jan says
I made the stock with the leftover bones and bits from my crock-pot chicken and it was wonderful. I put a little in the fridge and froze the rest. Love it!
CJ says
Love this recipe for homemade stock! I find that this is SO easy and convenient to make after we enjoy your crockpot chicken. After supper, I just toss the chicken remains right back into the crockpot, add the additional ingredients, and let the crockpot work its magic overnight. I also freeze it in 1 and 2 cup portions.
Aimee Shank says
What do you recommend freezing the stock in? (i.e. glass containers, bags, etc.)
Assistant to 100 Days (Amy) says
Hi Aimee. We usually use freezer safe canning jars. They can be found in all sizes. Here is a post which contains some of Lisa's favorites: https://www.100daysofrealfood.com/my-kitchen-essentials/.
Good luck. Amy
nicole says
Great recipe. So easy. Will use as a staple for great homemade stock.
Lisa says
We eat mainly vegetarian and I go through a lot of veggie stock. I think I'm going to give this a try with only the veggies and see how it turns out!! Thanks for the idea :)
Madeline says
Has anyone cooked this on high for say 4 or 5 hours? I just made the slow-cooker chicken and want to make the stock. Since I have an early morning tomorrow, I can't prepare (let cool, skim) in the morning. Hoping I can cook on high and finish tonight. Any recommendations? Thanks!
Assistant to 100 Days (Amy) says
Hi Madeline. How did it turn out? Apologies, it often takes us a bit of time to get through all our comments. ~Amy
Madeline says
Hi! It smelled delicious and was a nice color. I think it worked well!
Andrea hamelin says
I love the chicken crockpot recipe! I cooked it yesterday for dinner and everyone loved it! In the past when I have cooked with my crockpot it is horrible and have to throw the dinner away, yeah not this time and all the kids,4, asked for 2nds! My stock/broth though does taste watery. Not sure what I did wrong! It doesn't have any fat on top either. I have to go out for a couple hours so I added a few more spices and another bay leaf to see if this helps. So as this is my first time, do I need to let the stock cool before putting it into containers? Thank you, I LOVE YOUR site!
Assistant to 100 Days (Amy) says
Hi Andrea. Sorry, but it is rare that we get to answer comments in real time. Sometimes it can take us a week or more, so I feel terribly when someone has a recipe question that needed immediate attention. How did the stock turn out? ~Amy
Lindsey Owens says
The recipe for the chicken in the crockpot isn't working. Help! It's saying the page isn't found. I love that recipe and I was going to make it today.
Assistant to 100 Days (Amy) says
HI Lindsey. Try again: https://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/. :) ~Amy
Samantha says
If I'm leaving in all the veggies and spices from the whole chicken in the crock pot recipe, do I still need to add in all the spices and veggies this requires?
Kyle says
This is not stock, it's broth. That being said it looks delicious and I have to try it!
julie says
My kids loved the chicken in the crock pot! and it shredded beautifully for cob salad the next day.
I needed help with the stock, did you freeze it in glass jars? I've never done this before, should I skim the fat first?
I refrigerated some last week, but didn't use it in time.Its been 7 days, I'm assuming too late to freeze?
Thanks! Love this site!
Assistant to 100 Days (Amy) says
Hi Julie. Glad you all loved the chicken. You absolutely can use glass jars for freezing. Just be certain the jars are freezer safe. Here is a link that will take you to Lisa's favorite kitchen tools...https://www.100daysofrealfood.com/my-kitchen-essentials/ Just scroll down and click on the jars. I would agree that 7 days is beyond the safe date for your stock. You will have to make another batch! And yes, you should remove the white layer of fat off the top. Enjoy. -Amy
Tiffany says
I cooked your chicken in the crock pot yesterday and then made the stock overnight! The results were amazing! The chicken was incredibly moist, inclusing the breasts. The next time I make it I will probably stuff the inside with chopped onions as I've done with other recipes and had great results. As far as the stock is concerned, I have a very large crockpot, the biggest I've seen, and my stock was still very flavorful and a wonderful color. Comparing it to the stock I have in the freezer that looks lightly golden, this is almost brown and is PACKED with deliciousness! I can't wait to make something yummy with it!
Nikki says
everyone has different size crock pots so maybe that's why some are flavorless. I'm wondering the same thing since mine is large. I'm going to fill it 3/4 of the way and hope for the best.
Shauni says
Hi, I'm trying this right now, but I thought that all bone broths should use some kind of acid to bring out the minerals in the bones. I'm using tomatoes this time, but have also used apple cider vinegar in the past. In both cases the broth gels.
Assistant to 100 Days (Jill) says
Hi Shauni. I'm not aware of any need for the acid. This has always worked great. Jill
Amy says
I just made your "best whole chicken in a crock pot" and now I'm making the chicken stock - thank you!!
Jill b says
How long can this stay in the fridge before freezing? And how long can it be frozen.?
Thanks.!!
Assistant to 100 Days (Jill) says
Hi Jill b. I usually use 5 or so days as a general rule of thumb for the refrigerator. For the freezer, I would say up to 3 months it should be fine. I would just let it cool before sealing it and placing it in the refrigerator or freezer. Jill
Laura says
For those who save the ends of veggies...mine are always dirty. Do you scrub them first?
Kathy says
I love making my own stock, but don't waste those lovely fresh veggies. I use the tops and bottoms of the onions, celery and carrots that usually get thrown away. They are full of flavor but are often tough. Throughout the week save them in a freezer bag as you make other meals. By the time you want to make stock, it's waiting. Now you can use the veggies for the soup!
Lonna says
Just sent my kids to school with a lunch of yummy moist chicken and a bit of BBQ sauce for dipping. Then I strained and refrigerated the most gorgeous chicken stock! My husband walked in and asked, "wait, did you cook that chicken in beef stock?"
For those that are experiencing watery or flavorless stock: are you leaving all the bones and bits and skin in the pot? Did you use the whole seasoning rub from the crockpot chicken recipe? At first I was hesitant about the amount of fat and juices I left in the pot, but then remembered I would be chilling and skimming the whole thing anyway for my chicken soup. I did forget my bay leaf but I'm not concerned as the whole recipe is going into a big pot of noodle soup for the weekend.
Thank you for such a wonderful blog! It gives me lots of ideas and much to think about.
Amy D. says
Not sure what I did wrong, but mine came out REALLY watery tasting- hardly any flavor or body at all and it definitely did not gel up like it was supposed to...I ruined my favorite lamb curry recipe using this stock. Any ideas as to what I could have done better?
Assistant to 100 Days (Jill) says
Hi Amy. I'm not sure what might have gone wrong. Did you leave all of the bones and natural drippings in before making this? Again, sorry it didn't work out for you...hope you have better success next time. Jill
Susan says
I did this last night & it came out amazing- didn't even have a bayleaf or full onion on hand. Only took about 15 mins total prep including very carefully saving the good leftover meat from a 6.5 lb chicken!
John says
I smash the bones and scrape the insides out. Do you think this is a good or bad idea. My wife says it is.
Jenny says
Even better for flavor John!That releases the marrow where all the flavor in the bones is! Crack away! You strain it anyway!
Assistant to 100 Days (Jill) says
Hi John. I honestly don't know if that's safe or not...sorry I can't be of further help. Jill
Amie says
Another way to accomplish something similar is to add 1 tablespoon of apple cider vinegar per carcass. That softens the bones which makes it easier for the marrow to be released.
Vivian says
I am an RN that has been studying nutrition since 2003. I also add a splash of apple cider vinegar to help break down the bones to release the minerals we are after when making bone broth. I have heard numerous knowledgeable people (like Sarah Pope of the Weston Price Foundation) say that you MUST add the acidic ingredient. Also, I always buy organic, and I would die before I threw away a liver!! ?? Never use a non-organic liver, since it is the filter for our toxins, but a good pastured chicken liver is LOADED with nutrients! Many people who can't stand to eat them freeze them and put tiny pieces into their shakes in order to get them in! I buy them from local farmers and just make a meal of chicken livers and onions, sautéed together. Even if you do not care for them... do your research and I think you will be getting them down... somehow!!
Stephanie B says
Do you think this would be as good after making the chicken in a pressure cooker?
Assistant to 100 Days (Jill) says
Hi Stephanie. I have not tried it, but, go ahead and give it a try. Let us know how it turns out. Jill
tracey says
I made this recipe over the weekend. I was amazed by the amount of fat. Also, it seemed almost flavorless to me. Could this be because I am so used to the Swanson canned chicken broth flavor and just need to adjust my taste buds? Or do you have any suggestions as to how to season it for more flavor? I used it to make your chicken noodle soup recipe after but it just isn't flavorful. :-(
Rebecca says
If the chicken carcass is fatty the stock will be fatty. To reduce the fat from already prepared stock, cool the broth in the refrigerator. A raft of fat and impurities will form on the top which you can skim off.
For your next batch of stock I would consider increasing the amount of lean chicken bones and vegetables or reducing the liquid to increase the concentration of flavor. Also you may be missing the saltiness that comes from canned broths, so increase your seasonings, too.
Liz says
The other thing you may be "missing" in this is the flavor enhancement of MSG, which is an ingredient in ~90% of store bought chicken broth and stock. Look out for it even in organic products -- they often contain hidden forms of MSG with names such as "natural flavor" or "yeast extract." The crock pot chicken was a huge hit for dinner tonight... now trying to make homemade chicken stock for the first time ever!
Assistant to 100 Days (Jill) says
Hi Tracey. Sorry it did not work out for you. You can beef up the flavor though by seasoning it with any combination of things that you like. I'm sure the canned broth has a lot more salt in it, so, that could be one factor. We hope you'll try it again and that it will work out better next time. Jill
Victor says
Great post! And can I use raw bones from legs and thighs to make the stock?
Assistant to 100 Days (Jill) says
Hi Victor. Do you mean the cooked bones that remain from the legs and thighs? I don't see why not. Jill
Amy says
What about cooking it on high for a lesser time?
Assistant to 100 Days (Jill) says
Hi Amy. You could try that but I think cooking it longer on low allows for more of the flavor. Jill
lisa says
Wondering if I could can this stick after removing it from the crockpot....any ideas?
lisa says
*stock
Todd says
I pressure can stock after making it. Bring to boil, vent for 6 mins, then high pressure for 30 mins for pints. But your manual may say different, depends on model.
Assistant to 100 Days (Jill) says
Hi Lisa. I think one reader suggested that she pressure cans it, although, I've not done that. You may want to take a look through the comments section to see what she said. Jill
Sheelah says
I have made your whole chicken rock pot recipe several times (yum) and then followed it up with this recipe, but the chicken stock always seems to be lacking in flavor (and lacks that wonderful smell from the cooking bones that I get when cooking it on the stovetop). Is it possible that my slow cooker is just @ too high of a temp or am I putting in too much water? I have a 6.5qt cooker and I generally use a ~4lb chicken, adding about 11 or 12c filtered water.
Assistant to 100 Days (Jill) says
Hi Sheelah. I would probably reduce the water and see if that helps. The slow cooker should be on low for the stock as well. You could always add more seasoning too, more or less of whatever you like. Jill
Amy says
Do you use the giblets as well in the broth or do you just toss them?
Jenny says
I would use the heart, neck, and gizzard in the broth, but I would not put the liver in. It tastes quite strong, and would overpower the flavor.
Although usually the only birds I get with giblets are turkeys, and their giblets go into my stuffing.
Assistant to 100 Days (Jill) says
Hi Amy. I toss the giblets. Jill
J.B. says
Do you add any extra water after the chicken cooks to make the broth?
And does the size of the crockpot matter?
Thanks! :)
Assistant to 100 Days (Jill) says
Hi J.B. Check out step #2 - you need to add water to fill the pot almost to the top. I think as long as your crock pot is big enough to fit the chicken you should be fine. Jill
mamanut says
we make chicken stock reasonably often - I like freezing it into ice cube trays then throwing the cubes in a freezer bag. Then I can use it in all kinds of things to add flavor instead of just water. I also keep veggie stuff in the freezer (like onion skins and celery bottoms and various other cut-off bits) to add into my chicken stock. I've not yet been brave enough to try making a straight-up veggie stock using those cast-offs, but I'd like to try.
Demargoe says
I also add a splash (1 T. ?) of vinegar. It helps soften the bone so the water can more easily leech the minerals.
This is a great way to help keep your joints healthy!....cook with good stuff that comes from joints.
Kat says
My family loved this chicken! It was nice to cook a good meal with out heating up the kitchen. Thanks!
Delana says
Hey Lisa,
I just recently found your website and I love it. I am going to make the crockpot chicken tomorrow night and I am planning on making the chicken stock right after. When you freeze your chicken stock do you use plastic bags, plastic containers, or glass containers? Thank you for all that you do!!
Assistant to 100 Days (Jill) says
Hi Delana. I usually do containers as I find they are less messy. Jill
Cara says
I have a friend that freezes them in 1 cup muffin pans, and then puts them into freezer bags. She always had 1 cup portions handy!
Ronica says
What an awesome idea! I was just trying to figure out how I'd freeze liquid. I think this will work great!
Leah says
Just made the whole chicken in a crockpot.. delicious!! Now trying this recipe. Very excited to use the stock to make your chicken noodle soup!
Kemothy says
*cheing... reading. sorry its the excitement.
Kemothy says
Well I've been cheing this site non stop 4 the last 2 days. Made the crock pot chicken last night and started the stock this morning which is now in the freezer cooling so I can skim the fat. I think i'll add less water next time and it does seem oily kinda nervous about how my chicken noodle soup will turn out. The stock has a nice flavor though still its my 1st time and I'm nervous lol. Anyway a friend stopped by for dinner today. LOVED the chicken! Let's see how she loves the soup. Wink wink... Thanx!
Stephanie says
What do you like to freeze your stock in? I don't mind using freezer bags for sauce because of the thickness but stock would be a pain I think. Plus, I'm trying to get away from using ziplocs because I feel it's so wasteful.
100 Days of Real Food says
I usually use freezer-safe mason jars (with room at the top) or ice cube trays.