Slow Cooker Chicken Stock from Rotisserie Chicken - Little Broken (2024)

Insanely easy way to make homemade chicken stock. All you need is a slow cooker, rotisserie chicken, and some basic vegetables.

Love crockpot meals? Try our crockpot pork and beans or crockpot sweet and spicy meatballs.

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What is Slow Cooker Chicken Stock?

Slow cooker chicken stock is an easy recipe that you can use to make flavorful soups such as Sicilian Chicken Soup or stews like our Chicken Stew Recipe. Stock is made with chicken bones, fresh vegetables, aromatics, and spices and then slow simmered in a crock pot.

As the bones and vegetables cook, fat will float to the top. You can easily remove it with a slotted spoon while the broth is cooking. When it’s done, you can strain it through a fine sieve and then again with cheesecloth for clear stock. Don’t worry if it’s a bit cloudy, it will still taste amazing.

Use this rich stock immediately or freeze it for later.


  • Bones and skin from 1 whole rotisserie or roasted chicken
  • Onion
  • Carrots
  • Celery
  • Thyme
  • Parsley
  • Garlic
  • Bay leaves
  • Black peppercorns
  • Water
Slow Cooker Chicken Stock from Rotisserie Chicken - Little Broken (2)

How to Make Slow Cooker Chicken Stock

Here are the steps to make this delicious stock. While it has a long cooking time, it’s totally worth the wait!

  1. Combine the ingredients: Combine all ingredients in the slow cooker. Cover with water. It’s okay if not everything is fully submerged.
  2. Cook: Cook on low for 8 hours.
  3. Remove the bones: After the stock is done cooking, remove all the bones and vegetables with a pair of tongs or a large slotted spoon.
  4. Strain: Pour the stock through a fine mesh strainer and into a large bowl.
Slow Cooker Chicken Stock from Rotisserie Chicken - Little Broken (3)

Other Ingredients You Can Add

You can change the ingredients to get the differently flavored stock. Here are some other ingredients you can use in this slow cooker chicken stock recipe.

Bones: Try using turkey bones or beef bones in place of the chicken.

Spices: You can add other whole spices like cloves, allspice, mustard seeds, or cumin seeds.

Herbs: Aromatics are a wonderful addition to stock. Try rosemary, oregano, tarragon, or dill.

Recipe Tips

Here are some tricks and tips to help you make the best homemade chicken stock.

  • Recipe shortcut. I used bones, skin, spine, and some meat chunks from a whole rotisserie chicken to test this recipe but feel free to roast your own chicken for dinner and save the bones for the stock.
  • Make now or later. Freeze the bones from the chicken to use to make stock now or later.
  • Remove the fat. Once the stock has cooled in the fridge, skim off the top layer of fat.
  • How much stock? Makes about 6 cups of stock, so be sure to have enough mason jars or plastic containers to save it.
  • Add salt after. Add salt after it’s done cooking, not before, because the chicken broth will condense, and the salt flavor will be stronger.
  • Use a cheesecloth. For a cleaner, clearer stock, line the strainer with cheesecloth and strain the stock again.
  • Roast the bones. Roast the bones of the chicken for an even richer flavor before adding them to the stock.
  • Add vinegar. Add a tablespoon of apple cider vinegar or white wine vinegar to help balance the richness of the broth.

What Other Ways Can I Make Chicken Stock?

While cooking stock in a crock pot is a great option, you can also cook it on the stovetop or in a pressure cooker.

Stovetop: Add the leftover chicken bones, vegetables, and water to a large stock pot and gently simmer for 6-8 hours on low heat. Skim the top with a large spoon to remove the chicken fat, and don’t let the stock boil.

Instant pot: You can also make stock in an instant pot. This method is easy as well. All you need to do is add the ingredients to the pot, seal the lid, and cook for two hours. Strain out the chicken carcasses, fat, and vegetables and wait until the stock cools to room temperature before storing it.

Slow Cooker Chicken Stock from Rotisserie Chicken - Little Broken (4)

Ways to Use Chicken Stock

You can use chicken stock in so many different ways. Use it to replace the water in recipes for extra flavor.

Some places where you can use homemade stock include:

  • Tuscan white bean kale soup and chicken stew with butternut squash
  • Rice for lemon asparagus risotto and other grains like summer farro salad, barley, or quinoa salad with feta
  • Pasta like vegetable orzo, penne vodka sauce, or couscous
  • Beans such as red, Mexican beans and rice, pinto, white

Storing Tips

Refrigerate: Store the stock in an airtight container or mason jars in the fridge for up to one week.

Reheat: Pour it into the pan and heat it with the ingredients of your dish.

Freeze: Freezing stock is a great way to keep some on hand for when you need some. It will stay fresh for up to three months and stored in plastic containers or mason jars.

You can also pour it into freezer bags and lay them flat until they freeze, and then stand them up to save space.

Another option is to pour the stock into ice cube trays to freeze and then pop them into bags so you can add just as much broth as you need without having to thaw the entire batch.


Why is my chicken stock cloudy?

The stock can get cloudy from the vegetables disintegrating or the fat not being strained out. A great way to combat this is by pouring it through a large piece of cheesecloth.

Why is my chicken stock too salty?

It’s a good idea to add salt to the stock after it’s finished cooking rather than before. Since the liquid condenses, the salt flavor will intensify when you add it too soon.

Can I cook stock with meat as well as bones?

You can include the raw chicken in the pot with the bones. Once the chicken has cooked through, pull it out, remove the chicken meat, and put the bones back in the pot to finish cooking.

Love making homemade soups? Check out Homemade Chicken Stock Recipe and Vegetable Broth with Kitchen Scraps.


Slow Cooker Chicken Stock from Rotisserie Chicken - Little Broken (5)

Slow Cooker Chicken Stock

5 Stars4 Stars3 Stars2 Stars1 Star5 from 8 reviews

  • Author: Katya
  • Prep Time: 5 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 mins
  • Yield: 6 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
Print Recipe


Insanely easy way to make homemade chicken stock. All you need is a slow cooker, rotisserie chicken, and some basic vegetables.



  • Bones and skin from 1 whole rotisserie or roasted chicken*
  • 1 large onion, peeled and quartered
  • 2 carrots, cut into chunks (no need to peel)
  • 3 celery ribs, cut into chunks
  • 5 fresh sprigs of thyme
  • 1/2 bunch fresh parsley leaves and stems, roughly chopped
  • 4 cloves of garlic (no need to peel)
  • 2 bay leaves
  • 1 Tbsp. whole peppercorns
  • 2 quarts water



  1. Combine all ingredients in the slow cooker. Cover with water. It’s okay if not everything is fully submerged. Cook on low for 8 hours.
  2. After the stock is done cooking, remove all the bones and vegetables with tongs or a fine mesh skimmer. Pour the stock through a fine mesh strainer and into a large bowl. For a cleaner, clearer stock, clean out your strainer, and line with a cheesecloth, and strain the stock again or line your bowl directly with cheesecloth.
  3. Divide the stock between several mason jars or storage containers. Cool completely, then cover and refrigerate for up to a week, or freeze for up to 3 months. Makes about 6 – 6 1/2 cups stock.


  • Chicken: I used a whole rotisserie chicken to make this stock. I picked off the meat from the chicken to use in other recipes. The bones, skin, spine, some meat chunks, etc. I used to make the stock.


  • Serving Size: 1 cup
  • Calories: 233
  • Sugar: 4.8 g
  • Sodium: 107.9 mg
  • Fat: 3 g
  • Carbohydrates: 39.1 g
  • Protein: 15.6 g
  • Cholesterol: 24.4 mg

Originally published November 2017

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Slow Cooker Chicken Stock from Rotisserie Chicken - Little Broken (2024)


What happens if you cook chicken stock too long? ›

If you can pack in even more chicken and aromatics, your stock will only get richer and more gelatinous. As for time, if you don't cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns.

How long should you reduce chicken stock? ›

Return chicken bones and carcass to stockpot and continue to simmer stock uncovered until reduced by about a third, another 3½–4 hours, adjusting heat occasionally to make sure stock does not come to a boil.

How many cups of water do you need for chicken stock? ›

Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.

How long should stock simmer? ›

Chicken stock can be simmered for as little as 1 hour or up to 8 hours. Most often, you'll see recipes call for somewhere in between, about 3 to 4 hours. The longer the stock simmers, the more concentrated its flavor.

What happens to a stock if it is cooked too long? ›

There's a limit to how much flavor a given ingredient will impart—past that, extra time just turns everything to mush. Big beef or lamb bones can be cooked for up to eight hours, or overnight. Chicken bones are more like four to six. Veggies give up all their flavor in about an hour.

What happens if you cook with bad chicken stock? ›

Using bad chicken broth can be risky and potentially dangerous, as it can cause food poisoning and other health problems. Bad chicken broth can contain harmful bacteria, such as Salmonella, which can cause stomach symptoms.

How do I know when chicken stock is done? ›

A raw chicken stock takes about 4 hours and and raw beef bones take about 8 hours to give up all their flavor. Vegetable and fish stocks take about an hour. A stock can be bitter if cooked too long. If the meat is falling off the bones and the meat is flavorless then the stock is done.

Is 3 hours long enough for chicken stock? ›

Bring to a Boil, Reduce to Simmer

Set it on the stove, bring to a boil, then reduce the heat to a simmer. Allow it to simmer for at least 4 and up to 24 hours. *If you use a whole chicken, remove the meat from the chicken after about 2 hours (once it's cooked through) to prevent overcooking it.

When should you throw out chicken stock? ›

Information. Chicken broth can be refrigerated for 3-4 days and frozen (for best quality) for 2-3 months.

What are the do's and don'ts of chicken stock? ›

Stock is Not Rocket Science
  • The classic ratio for stock is 10 percent vegetables to bones. ...
  • A good stockpot is critical. ...
  • Pure, clean water is essential, as the long simmering process concentrates all flavors, the good and the bad, which includes any gunk in your local water supply. ...
  • Don't add salt at the start of stock.
Feb 12, 2018

Why add apple cider vinegar to chicken stock? ›

Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.) Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.

What's the difference between chicken broth and chicken stock? ›

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Should I cover stock while it simmers? ›

Bring to a simmer again but do not let the stock boil vigorously. Regulate the heat so that a few bubbles rise to the surface. Skim regularly and keep the ingredients covered by topping up with cold water. Cook uncovered for 3-4 hours.

What happens if you simmer chicken stock too long? ›

Simmering for too short a time may not fully extract the flavors, while simmering for too long can break down the proteins too much and result in a cloudy stock with a less desirable texture. Additionally, over-simmering can also lead to a loss of flavor as some of the more delicate aromatic compounds may evaporate.

What are the three keys to success when simmering a stock? ›

  • Keep the stock at a gentle simmer.
  • Skim any foam or froth.
  • Simmer long enough for a full flavor.

Is it bad to cook bone broth too long? ›

The amount of time your broth needs depends on both the equipment you're using and the kind of bones you're using. Thin, small bones, such as chicken bones, will take less time than large beef bones, which require more time to extract the collagen. Simmering broth for too long will break down the gelatin.

Is it safe to leave stock simmering overnight? ›

Simmer the chicken carcass for 4-6 hours, partially uncovered. Cover the pot and let sit overnight in a cool location. She specifically mentions that this step helps to draw the flavor, minerals, and gelatin from the bones. In the morning, scrape off the fat and bring the broth to a boil.

Why shouldn't you boil chicken stock? ›

Just as when you're making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.

How can you tell if homemade chicken stock is bad? ›

If the broth has a rancid odor, it's likely gone bad. If it smells fine, you can proceed with a small taste test. Any off flavors such as sourness or bitterness could indicate bacterial activity, signaling that the broth isn't safe to consume.

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