Who doesn’t love a good homemade chicken stock? With the cold and flu season in full swing, having something like this on hand to make a good chicken soup to soothe a sick loved one or for just us is awesome.
This Slow Cooker Chicken Stock has so many uses and provides a flavor that can’t be match by any kind of canned variety. I know what you’re thinking, But it’s so much work! This Slow Cooker Chicken Stock takes all the work and excuses away from making your own.
This delicious super easy Slow Cooker Chicken Stock came from Cook’s Illustrated. I couldn’t help it, I did some tweaking to their recipe, and this is the version we love and use often.
Slow Cooker Chicken Stock
Ingredients: Makes 3 quarts
- 3 pounds chicken wings
- 3 quarts water
- 1 large carrot – rough chop
- 1 celery stalk – rough chop
- 1 large onion – rough chop
- 3 to 4 garlic clove, smashed
- 2 to 3 teaspoon table salt, or more to taste
- 6 1-quart freezer bags
Place all the ingredients in a 6.5 quart slow cooker. Cook on low for 8 to 10 hours or high for 4 to 5. After the cooking is done strain the broth from the other ingredients. The stock is now ready for use or to freeze. To freeze, divide the stock into 6 1-quart freezer bags, lay flat on a sheet pan and freeze. When ready to use, place the freezer bag in hot water to quickly un-thaw.
Notes: I used 6 1-quart freezer bags for smaller quantity control, easier freezing and storage. According to Cook’s Illustrated, it’s best to use chicken wings for their high bone-to-flesh ratio for a full-flavored chicken stock.
This super easy Slow Cooker Chicken Stock is a recipe that has uses year round, particularly at this time of year. It is especially nice to have around for a quick soup or to add to a favorite dish. I make a double batch so that I always have some on hand when I need a good chicken stock for a recipe.
Time to eat…
P.S. Take a moment to check some of the tools I used for this recipe below. 🙂