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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!
Jen says
I just made the stock with the leftovers after making the crock pot chicken. The chicken is delicious, but my stock is quite oily. Is it supposed to be? If not, can I fix it?
Assistant to 100 Days (Amy) says
Hi Jen. It is normal for a stock to have some fat. It will add richness to the flavor. You can always skim some fat out, if you choose. ~Amy
Laura says
So I guess I've been doing something wrong. I take the raw bones with all of the vegetables and boil them with water until everything is cooked. Can I take the cooked bones out and make more stock with them? Should I not be using raw bones?
Assistant to 100 Days (Amy) says
Hi Laura. You aren't doing anything wrong. It is just a different stock method. Raw bones usually make a lighter stock. :)~Amy
Laura says
Oh ok! Well that's awesome to know. Now I can make double the stock! Some with raw bones and some with cooked bones.
KarinSDCA says
Add an acid and turn it into a nourishing bone broth! I use organic lemons with chicken and turkey, usually. I cut the lemons in half, squeeze some of the juice directly into the crockpot and then drop the lemon halves in there, too. We are out of lemons right now and our neighbors' tree is bare (they graciously share with us), so I improvised with organic limes from our CSA.
One can also use apple cider vinegar, white vinegar, wine vinegar, etc.
Bone broths (with the acid) leach the minerals and gelatin from the bones to make them more bio-accessible for us humans. Use it just like any stock. Freezes well and stays good in fridge for quite awhile, too, if you don't skim the fat off. The fat rises to the top of the container and acts like a natural seal. Just shake well with the cap on to break it up enough to pour.
Richard Goodwin says
I even do this with the bones from a grocery storeor warehouse
rotisserie chicken. Works out great!
Holly says
I made this but it turned out looking much more dark brown than yellow. Is this just because of the extra red spices that were leftover from the chicken recipe? (I used your recipe for roasting chicken drumsticks)
Assistant to 100 Days (Amy) says
Hi Holly. It could be the spices, somewhat. But if you used all dark meat bones, your stock should be darker. ~Amy
Christine says
Do you have to use cooked chicken (bones/carcass) or can you use raw parts? I usually buy a whole raw chicken, slice them up and cook the drumstick, thighs, breasts separately. Then I'm left with the ribs, giblets, and wings which I just store in the freezer, raw. Will the outcome turn out just as flavorful?
Assistant to 100 Days (Amy) says
Hi Christine. I think that will work, too. I do not think you will lose flavor. ~Amy
Bob from New Orleans says
One additional tip...I have been making stock for years from turkey's, chickens, hams, veggies and even seafood. Process is always the same, however, with the meat stocks, after straining, refrigerate overnite before packaging for the freezer. The cooling allows the fat to congeal on the top, making removal easy. This leaves you with a clear, low fat natural stock...
Michelle says
Hi, On facebook the photo showed canning jars with reddish broth in them. Are you/can you can the broth for later use? Or is that something else that was mistakenly used for the photo? I ask because I have no room left in my freezer for broth and would love to can it if possible.
Michelle
Samantha says
I suspect that was the wrong photo. My stock is a light brown color--darker than broth, but not dark like beef broth. And it wasn't as much stock as this recipe produces. I get nearly a gallon when I make mine.
Assistant to 100 Days (Amy) says
Hi there. Lisa freezes her broth. :) ~Amy
Kim says
I have 2 beef soup bones, could I do something similar with them?
Assistant to 100 Days (Amy) says
Hi Kim. Yes. This blogger can help: http://thenourishingcook.com/beef-stock-anyone/. ~Amy
Ashley says
Think I could do this with leftover turkey bones from Thanksgiving?
Bob from New Orleans says
Absolutely!! Fried or smoked turkey stock makes the BEST gumbo ever!!
Beth says
A few questions I'm trying to figure out: What is the difference between stock and broth? Would this be bone broth? I keep hearing about the health benefits to bone broth, but I'm not sure exactly what it is. I've always done something like this just in an effort to be frugal, but without knowing any differences! (Disclaimer: I've read through some of your replies/questions, but not all seven pages! Hope I'm not just repeating.)
Assistant to 100 Days (Amy) says
Hi Beth. This might help clarify: http://www.thekitchn.com/whats-the-difference-stock-vs-71199. ~Amy
Hope says
Can I use a rotesserie chicken bones? Also, is the whole chicken cooked or raw to start?
Bob from New Orleans says
Yes
Samantha says
Rotisserie chicken bones work well. You want to cook your chicken if it isn't already cooked like a rotisserie chicken. Then take the meat off the bones to use. Then just put your bones back in to make the stock. If there is some bits of meat, etc. still attached, that is fine. But don't waste your good chicken meat in the stock. All you need is the bones.
Karin says
Thanks for sharing an easy recipe! I'm vegetarian so I wanted to see if you have a crock pot recipe to make vegetable broth/stock? Thanks!
Bob from New Orleans says
Yes, same process. Veggies, herbs, water. Cook slow, strain, freeze in 2 cup increments in zip locks.
Elaine says
This is not stock; this is broth.
scargosun says
Actually...stock is made from bones, broth is made from meat.
Francoise says
Your recipe is close to mine. However, I do add 3 or 4 cloves when I make a broth from a whole chicken. It definitely adds flavor and cover the "bland" taste of chicken. It supplements the other herbs very well. Just thought I would share :)
Lee says
I like to make the broth with a generous dollop of white wine and use basil among the spices. It is sheer ambrosia.
stefanie says
The home made chicken stock I make in the crock pot is very similar to this. I also add some garlic, and a small squeeze of chili pepper paste. I also tie everything up in a piece of cheesecloth and strain all of the broth and freeze in 1 and 2 cup serving sizes. Super convenient.
Whenever I tell someone I make chicken stock in the crock pot they look at me like I am crazy, but it is so easy why would you not!
Leslie says
Do you use this broth fully concentrated in making soups or dilute a bit with water?
Assistant to 100 Days (Amy) says
Hi Leslie. Every stock is going to be a little different. It depends on the consistency and flavor. ~Amy
Becca says
Hi, I usually just use breasts when cooking chicken & so I don't have bones to make stock. Maybe someday I will do this...but in the meantime do you have a brand of chicken broth that you recommend that doesn't have a lot of junk added?
Assistant to 100 Days (Amy) says
Hi Becca. Look for an organic stock like Pacific. ~Amy
Eleni says
Five stars....
Eleni says
Yesterday I did vegetable soup with the broth that I had in my fridge. Delicious, very good idea. next time I will make risotto.
Assistant to 100 Days (Amy) says
Hi Sierra. Leave the lid on. ~Amy
Sierra says
Hi, simple question here- do you put the lid on the crockpot or leave it off? I usually make stock on the stove and leave the lid of so it can condense. Not sure what to do with this recipe. Thanks!
Bianca says
Great recipe!
I will be getting a slow cooker soon...but I'm curious, you say fill it with tap water? Does that not worry you drinking all those chemicals that are in tap water??
Assistant to 100 Days (Amy) says
Hi Bianca. We do use our tap water. You can use bottled water if you choose. ~Amy
Sophie says
I made this stock (my first attempt at stock ever) and I followed the recipe almost exactly, the only thing I didn't do was add salt as I never use it in any of my food. The stock has come out a lovely dark golden colour, but with hardly any hint of a flavour! Obviously it doesn't taste like water, but I gave a tea spoon full to my boyfriend who didn't know what I had been making, and he couldn't identify any flavours at all, and asked if it was meant to be a hot or cold drink!! Is it just the salt that I'm missing? Also, out of curiosity, I tasted a piece of the carrot and it was delicious! Tasted of thyme and chicken!! If you know what went wrong I would really appreciate the help, if it was just bad luck then I'll try again, but if not having salt will ruin it then I won't try again! Thank you.
Assistant to 100 Days (Amy) says
Hi Sophie. This stock typically has a nice mellow flavor. Salt enhances the flavor but should not have been affected it that much. Maybe give it another try? ~Amy
Leslie says
Hi Sophie,
I have no connection to this website or recipe but after reading your question, two variables come to mind:
1. What kind of chicken bones did you use? Were they left over from the recommended "Best Whole Chicken in the Crock Pot" recipe?
2. How big is your crock pot? If you didn't have a whole chicken carcass, and if you weren't starting from the aforementioned Crock Pot recipe, maybe the ratio of water:bones was too high and the flavor was diluted.
Good luck!
Carrie says
The. Best. Chicken. Ever! My favorite chicken recipe is for roasted chicken in the oven inside a paper bag (to make it crispy). But when you live in a place where it's still in the high 90s mid-September and you're at work over 10 hours a day, this recipe was by far cooler in the kitchen, easier, and more juicy... not to mention simply delicious. It's a good thing I made it just for myself, or there would be no left overs! Making the chicken stock right now, and I can't wait to use it, too. Thanks for the recipe! *Suggestions: I used seasoning salt instead of paprika. The cayenne makes all the difference. If you are able to cook for less than 10 hrs, though, I would. It was falling off the bone and would not be easy to feed children because some of the bones broke down a lot.
BetsyD says
Carrie- do you mind sharing your tip on chicken inside a paper bag? sounds interesting!
Jeff says
if I didn't make the chicken first I saved some bones in freezer what would be process for that throw all bones and then just use tap water since I will have no juice to start thank you
Kristin says
Can this be canned for the pantry instead of the freezer? My freezers are pretty full since we raise our own pigs, chickens and turkeys, plus the veggies from our garden. It's kinda crowded in there. :D
Assistant to 100 Days (Amy) says
Hi Kristin. Lisa has only dabbled a bit in canning. I am sure you can find information on canning websites that can better advise you on this one. ~Amy
Sherryl says
I know you asked this a while ago, but in case you or anyone else is stop wondering, I believe you must pressure can meat stocks/broths because of the low acidity.
This is one resource I use when I have canning questions (I'm new to canning, so I always make sure I'm doing things safely): http://nchfp.uga.edu/how/can_05/stock_broth.html
Rebecca says
I'm sure this question is here somewhere.....but I can't find it.
I'm going to make this from the leftovers of your whole chicken recipe, at any point do you include the giblets/neck? I've never made stock before.
Thanks!
Lisa says
I usually don't, but you can add it to stock for sure!
Jenn says
Another question. Made the stock & strained it with colander and then a super fine mesh hand strainer. I put it in the fridge & skimmed fat off next day but then when i took it out of fridge the next day- it's still really fatty- almost a liquid gelatin like consistency. I strain it, with no effect- how do I get fat out?? Or is this normal?
Assistant to 100 Days (Amy) says
Hi Jenn. It is perfectly normal for broth to gel. Gelatin is a protein which comes from the bones and connective tissues of animals. It does not indicate a fatty broth. ~Amy
Jenn says
Can you use dried thyme & parsley instead of fresh?
Assistant to 100 Days (Amy) says
Hi Jenn. Yes, though fresh tends to impart better flavor. ~Amy
Dawn says
I love the simplicity of this recipe. I make it with the remains of 'The Best Chicken in a Crock Pot.' My question is, if I leave the original onion that I used to cook the chicken with, do I still add another onion when making the stock?
Assistant to 100 Days (Amy) says
Hi Dawn. Yes, add another onion. The original onion will be tapped out of flavor adding potential. :) Enjoy. ~Amy
Tara Sides says
I freeze my stock in breastmilk bags! I know they're still plastic and have chemicals as plastic does, but they freeze flat in perfect 8 oz portions and thaw super quickly in hot water when you need them. I actually freeze a lot of things in breastmilk bags!
Sherryl says
I just wanted to let you know that I love this idea. It makes perfect sense! Thanks for the tip :)
Melissa says
My husband bought an ENORMOUS slow cooker. What size is yours?
Assistant to 100 Days (Amy) says
Hi Melissa. It is a 6 quart pot. You can find it here: https://www.100daysofrealfood.com/my-kitchen-essentials/#appliances. ~Amy
Melissa says
Hi there! How long does this stay fresh in the fridge?
Assistant to 100 Days (Amy) says
Hi Melissa. Chicken stock should be okay for 3-4 days in the fridge but you can freeze it up to 6 months. ~Amy
SaraJ says
Bit of one of those dumb young wife questions, but what do you freeze your stock in? I've done ice cube trays before and love the idea of cup size servings, but in what?
Thanks!!
Assistant to 100 Days (Amy) says
Hi Sara. We usually freeze stock in freezer safe canning jars which can be found in a variety of sizes. The ones Lisa uses can be found here: https://www.100daysofrealfood.com/my-kitchen-essentials/. ~Amy
Tracy Punshon says
I wanted to start making my own stocks because of the variety of food additives bouillon cubes can contain (particularly MSG and 'natural flavours'). I buy chicken bones from the butcher at my local food Co-op for stock, but never thought of making it overnight in the slow-cooker. Excellent idea! I split it up into 1 cup containers and ice cube trays. Been processed-free for about 6 months now. Thanks for your blog!
Dawn Behrens says
Lisa, I would love to make homemade chicken stock and freeze all kinds of food but we do not have the freezer space. Do you have a large freezer where you keep your stock and frozen fruits etc.?
Jason Leake with 100 Days of Real Food says
Hi Dawn - Yes we bought a large (well, medium sized, really) extra freezer that sits in our mud room (off of the kitchen). Here's a post with a look inside https://www.100daysofrealfood.com/2010/10/09/a-look-inside-a-whole-foods-freezer/. - Jason
Jessica says
I have the same question as Elizabeth above... how long does the stock stay good for? Also... what kind of container would you recommend freezing it in? I see the ice cubes for small portions... what do you use for bigger portions? Glass? Plastic Tupperware? Something else entirely? I am starting to try and freeze some of my own things and am new to the concept and want to make sure I prevent freezer burn! Thanks to your team! I love your blog!
Assistant to 100 Days (Amy) says
Hi Jessica. Glad you are enjoying the blog! I'm comfortable with keeping stock 3 days in the fridge and 6 months in the freezer. We use freezer safe canning jars which come in a variety of sizes. You can find what Lisa uses here: https://www.100daysofrealfood.com/my-kitchen-essentials/. Good lick. ~Amy
Elizabeh says
How long does the stock keep for? In the fridge? In the Freezer?
Assistant to 100 Days (Amy) says
Hi Elizabeh. The stock should be okay in the fridge for up to 3 days and in the freezer for up to 6 months. ~Amy
Elizabeth says
After I cooked it, I had it in the fridge for 4 days (I forgot about it) when I went to separate it, the fat on top was orange, is this ok or is something wrong?
Assistant to 100 Days (Amy) says
Hi again Elizabeth. 4 days would be the tail end of how long I would keep the stock. I honestly don't know about the orange fat. I've seen it be a little yellow but not orange. Hmmm? ~Amy
Elizabeth says
Yeah, it was like crayon orange, I guess maybe I should throw it out and start over another time.