Slow cooker chicken stock

    (206)
    20 hours 30 min

    This is the recipe I use to make chicken stock for use in other recipes. I like to use breasts and wings, but any bone-in pieces will make a nice stock.


    194 people made this

    Ingredients
    Serves: 5 

    • 1.2kg bone-in chicken pieces
    • 1.4L water
    • 2 sticks celery, chopped
    • 2 carrots, chopped
    • 1 onion, quartered
    • 1 tablespoon dried basil (optional)

    Method
    Prep:15min  ›  Cook:10hr  ›  Extra time:10hr15min  ›  Ready in:20hr30min 

    1. Place the chicken pieces, water, celery, carrots, onion and basil in a slow cooker.
    2. Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.
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    Reviews & ratings
    Average global rating:
    (206)

    Reviews in English (167)

    west1871
    3

    Used different ingredients. I use any old veg thats left over in the fridge and whole black peppercorns and then transfer to a saucepan after straining and boil to reduce by half then cool and freeze until required  -  12 May 2010

    by
    340

    micki thanks for the great recipe! this is the best way to make chicken broth!!! no skimming:-) i have made it about three/four times. i played around with using different cuts of chicken and i feel chicken thighs and wings work the best. the dark meat held up to the long cooking time. i don't like dried basil, instead i used a bit of fresh thyme, one bay leaf, one tsp of black peppercorns (don't use gourmet blend - way to peppery). fyi - the last batch of broth i made, i deboned the chicken after 4 hours. i put the bones back in for the last 4 hours and the broth came out more rich and thick.  -  09 Jan 2005  (Review from Allrecipes US | Canada)

    by
    214

    Excellent recipe! I think one should try to give the recipe an "as is" a before rating so the rating is fair, but since I make chicken broth all the time and in the crock pot I am going to violate my rule. I am dying to try basil in the broth having never tried it before. It should be wonderful and why didn't I think of it myself as it is a natural for chicken? lol! As a tip to others, I buy whole chickens when they are on sale, throw them in the freezer and whenever I need chicken meat for a recipe I cook one in the crock pot. I don't bother thawing, I just remove the outer plastic bag. Also longer cooking concentrates the broth and makes it more flavorful, so those who had problems with flavor could improve it by longer cooking. I usually start mine at night before I go to bed so it is ready to finish when I get up the next morning. I use a large glass to hold a quart freezer bag open while I ladle the broth into it. I do two sizes; a 3 cup and a 1 cup. The one cup is handy for when a recipe only needs a small amount of both. I remove the air from the bags and lay them flat on a cookie sheet. Once they are frozen hard, stand them up on end and put in a shoebox sized plastic basket.  -  24 Apr 2010  (Review from Allrecipes US | Canada)

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