Chicken Stock in a Slow Cooker

    10 hours 15 minutes

    This is the recipe I use to make chicken stock for use in other recipes. This one-step method needs to simmer for 8 to 10 hours, and yields approximately one litre of rich chicken stock to use in soups and sauces.

    235 people made this

    Serves: 5 

    • 1 kg bone-in chicken pieces
    • 2 stalks celery, chopped
    • 2 carrots, chopped
    • 1 onion, quartered
    • 1 tablespoon dried basil
    • 7 cups (1 3/4 litres) water

    Preparation:15min  ›  Cook:10hours  ›  Ready in:10hours15min 

    1. Place the chicken, celery, carrots, onion, and basil in a slow cooker. Add water.
    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 in English (177)


    I will do my soup in the slow cooker from now on...set and forget! I replaced the basil with a bay leaf and added salt, parsley and peppercorns. Allow me to let you in on a little secret....a tiny dash of ground cinnamon and a solid cube of parmesan or romano cheese makes my soup come to life. I also boil my pastina noodles separately so that you can guess more accurately how many noodles you'll need. Just add the cooked noodles to the soup and you'll have the right amount when you see it.  -  16 Dec 2008


    made this a week ago and used tonight in a risotto dish...what can i say bloody beautiful thank you very much greg  -  20 Mar 2012


    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 USA and Canada)