Crockpot Chicken Stock

Crock Pot Chicken Stock

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  • 6 Cups Chicken Parts with Bones
  • 2 Cups Carrots rough chopped
  • 2 Cups Celery rough chopped
  • 2 Cups Onion rough chopped
  • 8 Cups Water
  • 4 Cloves Garlic
  • 2 Bay Leaves
  • 5 Sprigs of Thyme
  • 2 Spring Rosemary
  • Salt and Pepper


  • Combine all the ingredients together in a crockpot.
  • Cook on high for 8 hours stirring occasionally.
  • Cool and strain stock, cool completely in the refrigerator overnight, then place into gallon zip lock bags (double up) and freeze flat.
  • If you are not using it within a couple of days, don’t forget to write on the bag the name and the date you made it.
  • You can make this on the stove top if you don’t have a crockpot.
  • If using the stove, cook on high and bring to a boil
  • Turn down to low and cook for another 7 hours, stirring occasionally.
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5 from 1 vote