Slow Cooker Chicken Stock
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This slow cooker chicken stock comes together effortlessly. No need to peel those vegetables or even break down the chicken! Just toss everything into your slow cooker and go. Use within a few days or freeze in airtight containers for up to three months.
Ingredients
  • 1 rotisserie chicken
  • 1 large onion, unpeeled and quartered
  • 1 head garlic, unpeeled and halved
  • 3 celery stalks, unpeeled and quartered
  • 3 carrots, unpeeled and quartered
  • 1 bay leaf
  • 1 teaspoon freshly ground black peppercorns
  • 1 teaspoon kosher salt (more to taste)
  • 1 small bunch parsley
  • 8-12 cups water
Instructions
  1. Place the chicken, vegetables, herbs and seasonings into the ceramic pot of your slow cooker. Add water to cover.
  2. Set the timer to 8-10 hours and cook on LOW.
  3. Once the slow cooker is done, turn it off and let the stock cool until easy to handle.
  4. Place a colander into a large clean stockpot and strain the entire contents of the slow cooker into the stockpot.
  5. Discard the solids.
  6. Refrigerate overnight, then use within a few days or freeze in individual airtight containers.
Recipe by The California Table at http://thecaliforniatable.com/slow-cooker-chicken-stock/