Slow Cooker Chicken Stock
Yield: Makes approximately 8 cups of stock. Prep Time: 10 minutes Cook Time: 8-12 hours
Serves: 8 cups
  • 1-2 chicken carcasses (bones with skin, extra fat removed)
  • 1 Tbsp apple cider vinegar
  • Enough water to submerge chicken
  • 2 tsp salt
  • Assorted vegetables (carrots, celery, onion, broccoli/kale/asparagus stems, herbs)
  1. Add all ingredients to a slow cooker, except for any fresh herbs if using.
  2. Set slow cooker on high (4 hour) and cook for 2 hours.
  3. Reduce slow cooker to lowest setting (10 hour) and cook for as long as possible, 8 hours minimum is ideal.
  4. Stop the slow cooker and allow to cool down for a half hour to one hour. I usually remove the whole ceramic bowl containing the stock to expedite cooling.
  5. Set up a mesh strainer over a large bowl. Pour stock through strainer to remove chicken bones and veggies.
  6. Allow stock to cool and refrigerate overnight.
  7. Remove stock from refrigerator and skim any fat off the top. The stock should be gelatinous, like a bowl of jell-o.
  8. Use within a few days or freeze for later use.
Recipe by Family Gluten Free at