Recipe of the Week: Overnight Chicken Stock in the Crock Pot

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Overnight Chicken Stock in the Crock Pot



  • leftover chicken including carcass, bones, etc (see notes for link to recipe great for this!)
  • 1 onion peeled and loosely chopped
  • 1 rib celery roughly chopped
  • 1 carrot roughly chopped (no need to peel)
  • 1 bay leaf
  • 1 sprig parsley
  • 1 sprig thyme
  • salt to taste
  • water


  1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the The Best Whole Chicken in the Crock Pot recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot, including the original onion and spices you used when making the chicken.
  2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top).
  3. Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
  4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
  5. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice. This stock is great in soups like chicken noodle soupand also in rice like risotto.




I make this after pretty much every time I make the whole chicken in the slow cooker

I don’t add an extra onion when I make it.

I also omit the parsley, thyme and salt.

When it’s done cooking, I use a slotted spoon and pull out all the big stuff I can and discard it. Then I use a fine strainer and pour it into a 4 cup measuring cup. I freeze 4 cup portions in a quart freezer bag. Any left over after as many 4 cup portions as I can get I pour into a mason jar and keep in the fridge.

This will make your soups so much better!


Overnight Chicken Stock in the Crock Pot