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Crockpot Homemade Chicken Stock

Prep Time 10 minutes
Author Crockpot Empire


  • Bones from one whole roasted or rotisserie chicken
  • One to two onions roughly chopped
  • Enough water to cover the bones
  • 4 garlic cloves (optional)
  • 2 bay leaves (optional)
  • 4 celery stalks optional
  • 2 carrots (optional)
  • 5-10 peppercorns optional


  1. Remove meat from bones
  2. Place the bones into the crockpot
  3. Roughly cut onion and place on top of bones
  4. Add garlic, bay leaves, celery stalks, carrots and/or peppercorns (if using)
  5. Cover with water
  6. Set crockpot on LOW and cook for 10-12 hours (up to 24 hours)
  7. Pour the entire mixture through a colander and into a large bowl or pot
  8. Repeat the above step pouring through a colander and then back into the crockpot separating the liquid stock from the bones and additional ingredients
  9. Let cool and then ladle into mason jars to refrigerate or Tupperware to freeze

Recipe Notes

You will know that the stock is done when a white layer of fat is on top and the bones start floating; you can strain this fat off intermittently during cooking time if you are wanting it very clear, but it's not necessary.
The longer you simmer the more extracting from the bones occurs making a more flavorful and rich stock; 10-12 hours is ideal, but can cook up to 24 hours.
Use a mesh strainer that fits over the opening of the mason jar to avoid spillage.
Use a variety of 8oz, 16oz and 32oz jars.
You can refrigerate for up to a week, but it is at its freshest within 4 days.
Pour the stock into 8 oz. Tupperware type containers, freeze overnight, and then remove from the container and store in a plastic freezer bag. Place the bag of stock "disks" back into the freezer until you are ready to use them. This way you always have 1 cup ready to go for a recipe.
You can freeze it for up to 6 months in an air tight container.