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The California Table

California Cuisine with a Coastal Vibe

August 3, 2015 By Lisa Dearen 3 Comments

Slow Cooker Chicken Stock

slow-cooker-chicken-stock

Chicken stock is one of those recipes that typically ends up in the back of cookbooks, in the “Basics” section that no one really ever reads. Stock is also considered rather intimidating, like a first date or the first day of school. But it’s neither basic nor scary and because it’s so forgiving – and cheap – to me it’s really an essential recipe.

There are as many way to make stock as there are cooks in this world, maybe more, because most cooks, professional and home cooks alike, have multiple recipes. This is the recipe I use when I have the remains of a rotisserie chicken staring me down at eight in the morning. With a few veggies and salt and pepper done with a twist of the wrist, there’s the potential to have stock burbling away before you can say “Have a nice day!” to the kiddos.

I keep mine fairly straight forward, because these are the ingredients I typically have in my fridge. This yields a light stock that’s a flavorful base for risottos, soups and other worthwhile dishes. I freeze extra in two- and four-cup plastic deli containers. That way, I’m always prepared, even if I’m not sure what’s on the menu for dinner.

Slow Cooker Chicken Stock
 
Print
Prep time
15 mins
Cook time
10 hours
Total time
10 hours 15 mins
 
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.
Author: Lisa Dearen
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.
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xoxolisa

Filed Under: Soups & Chilis

Reader Interactions

Comments

  1. Cathy | She Paused 4 Thought says

    September 23, 2015 at 11:16 AM

    I make stock all the time on the stove, and never even considered my slow cooker for this task. Thank you!!!

    Reply

Trackbacks

  1. Slow Cooker Chicken Tortilla Soup - Saltwater & Sunshine says:
    December 11, 2015 at 4:20 PM

    […] dish, when you make chicken tortilla soup at home, you control the salt. And if you make your own chicken stock, all the better. The slow cooker is the perfect tool for chicken tortilla soup, especially with […]

    Reply
  2. Slow Cooker Chicken Tortilla Soup - The California Table says:
    January 5, 2017 at 3:41 PM

    […] dish, when you make chicken tortilla soup at home, you control the salt. And if you make your own chicken stock, all the better. The slow cooker is the perfect tool for chicken tortilla soup, especially with […]

    Reply

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