Homemade Chicken Stock is a piece of cake to make in the slow cooker. With this healthy chicken broth you can instantly add ridiculously delicious flavor to everyday dishes!
What do you do when you find celery past its crunchy celery-stick snack stage, and a third of a bag of baby carrots speeding toward their expiration date in your fridge?
Compost them? Nope.
Make chicken stock? Yep!
And, what exactly are you going to do with 4 cups of nutritious and delicious chicken stock? How about this:
- Soothe a case of the sniffles by adding cooked egg noodles to 2 cups of re-heated chicken stock to make homemade chicken noodle soup in minutes!
- Make rice, chow mein noodles, and even cut potatoes, taste extra delicious by cooking them in chicken stock rather than water.
BTW: Chicken stock is what we use in Skillet Pro Jumpstart to make a delicious pan-sauce from scratch for pan-fried chicken. The sauce always tastes better when the broth is homemade rather than from a tetra pak.
Of course, we require chicken bones to prepare the stock. What I do is buy chicken breast with the bone-in. After I use the chicken breast meat to make a stir-fry or Peanut Chicken Ramen Bowl, I place the chicken breast bones in a resealable plastic bag and store them in the freezer for up to 3 months.
Then when it’s time to make chicken stock, I simply place the frozen chicken breast bone, celery, carrots, and a chopped onion (include the papery skin to get a deep rich color) in the slow cooker. Pour in just enough cold water to cover, then put your feet up and let the slow cooker cook the stock for the rest of the day.
The reward is a nutrient-rich, low sodium chicken stock that will instantly add flavor to your favorite dishes – and it’s another cooking accomplishment to become one skilled shiznit in the kitchen! 😉
Join the College Recipe Cafe Community and Eat Better!
Follow on Instagram (or Facebook) to get the cafe’s #EasyRecipe of the Day. Check out the #EasyRecipe Show every Wednesday on the cafe’s YouTube channel, or simply subscribe to the cafe’s Weekly Updates to never miss a ridiculously delicious recipe – that’s a piece of cake to make!
Slow Cooker Chicken Stock
Makes: 4 Cups Chicken Stock ~ Time: 10 minutes to prepare, 5 hours to cook in slow cooker
Download Printable Recipe
Chicken bones (I used 2 chicken breast bones)
1 medium carrot, chopped (or use a handful of baby carrots)
1 small onion, chopped (add the papery skin to add a deep golden brown color to the broth)
1 or 2 ribs celery, chopped
1/2 tsp each salt and pepper
1 bay leaf, (optional)
Place all ingredients in the slow cooker. Pour in just enough cold water to cover ingredients, about 4 cups.
Cover and cook on High for 2 hours. Skim off any foam that has formed on top (don’t worry about bits floating in the broth, they’ll be removed when you drain the stock). Replace cover, reduce temperature to Low, and cook for 3 to 4 more hours. Light season with more salt if necessary.
Strain contents of slow cooker over a large bowl. Allow small floating bits to sink to the bottom of the bowl before ladling stock into a large mason jar to store (or store chicken stock in smaller mason jars to maximize flexibility). Refrigerate for up to a week, or freeze for up to 3 months (if freezing, leave enough room at the top of the mason jar to allow stock to expand when it freezes).
Love It? Share It! Thanks!
(P.S. Have you made a recipe you found here at the cafe? Snap a photo and tag @collegerecipecafe on Instagram. I wanna see your delicious version! )
Brent Garell – is the guy behind College Recipe Cafe. He visits local colleges to teach cooking 101 skills, and is the author of the digital cookbook 15-Minute Money Saving Meals for Students: Cup of Recipes for When You Need Food NOW! Available now on Amazon.