Slow cook your chicken and then turn the left overs into delicious homemade chicken stock.

Slow Cooker Chicken & Homemade Chicken Stock

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Using a slow cooker or a crock pot is a great way to save time in the kitchen. Our family just like many of yours can get a little hectic with school, sports, work, friend and family commitments. It’s great knowing when I’m busy at work or at home that dinner is just cooking away doing it’s thing. Once you make the chicken there are so many recipes you can create. I included the chicken stock recipe with this post because if I’m cooking a whole chicken I tend to make stock also. This little planning and really saves me time over the rest of the week’s meals.

In addition to making a whole tender chicken in 4 hours you also have the start of your own homemade chicken stock. Making your own chicken stock is a great way to use up vegetable scraps and save you a little extra cash. You can make your stock as flavorful as you want and know exactly what your family is eating when you create your own.


The seasonings you use on your chicken are for your taste. If you like yours with a little more kick add some chili powder or curry, it’s totally up to you. That’s what I love about cooking you can add to any recipe and make it your own. If it was summer I would have some fresh rosemary and thyme to add but alas I must use the dried seasonings.

I like to use 2 sets of tongs to remove the chicken from the slow cooker, it tends to fall apart less. This chicken will be fall off the bones tender, so I do advise getting it out of the slow cooker before you start to take chunks of meat off of it.

Helpful Hints

To get the chunks of simmered meat and vegetables out of the pot I like to use a large slotted spoon and then pour the rest through a strainer. Slow cook your chicken and then turn the left overs into delicious homemade chicken stock.Slow cook your chicken and then turn the left overs into delicious homemade chicken stock.

Slow Cooker Chicken & Homemade Chicken Stock

Slow Cooker Chicken & Homemade Chicken Stock

Ingredients

  • 1 whole chicken, rinsed and patted dry
  • 4 lemon wedges
  • 1 onion
  • 2 celery stalks
  • 1 tablespoon paprika
  • 1/2 tablespoon rosemary
  • 2 teaspoons thyme
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
    for the chicken stock
  • water
  • left over vegetable scraps (carrot peels, broccoli and cauliflower stalks, mushroom stems)
  • chicken carcass

Instructions

  1. Place chopped onion and celery on the base of the crock pot (slow cooker). Stuff the chicken cavity with lemon wedges. Combine all seasonings and rub all over the chicken. Place chicken breast side down in the slow cooker.
  2. Cook on high for 4 hours or low for 8 hours. Make sure the internal temperature of the chicken reached 165 degrees Fahrenheit. When done remove from slow cooker and allow to rest for 5 minutes prior to breaking apart.
    for the chicken stock
  1. Strip all of the meat off of the carcass reserving all the bones and cartilage in a large stock pot. Fill stock pot with fluid and vegetables from the slow cooker. Add vegetable scraps and fill with water until it's all submerged. Bring contents to boil over stove. Reduce heat to simmer and cover. Allow to simmer for at least 1 hour.
  2. Remove the large chunks of chicken and vegetables. Pour the rest of the stock through a strainer and allow to cool to room temperature.
  3. Place into a variety of containers to use immediately or save for later.
http://www.funhappinessandlife.com/slow-cooker-chicken-homemade-chicken-stock/

This recipe makes a good deal of chicken stock. I store mine in variety of ways. First I fill up a couple mason jars to use and pop them in the refrigerator. They will keep for about 2 weeks in the fridge. I like to freeze the rest in ice cube trays and then pop the cubes into a freezer bag. The stock with keep at least a year in the freezer. Make sure to clean those ice cube trays thoroughly. Soda, water and cocktails DO NOT taste good with a taste of chicken in them….yep there’s a reason why I know this.

Slow cook your chicken and then turn the left overs into delicious homemade chicken stock.

Thanks for joining me on this Tasty Tuesday. Let me know what you do with your left over chicken carcass and vegetable scraps in the comments below. Join us every Tuesday for a new recipe that my family enjoys.


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13 thoughts on “Slow Cooker Chicken & Homemade Chicken Stock

  1. I never thought about freezing stock before! (Probably should have, but there goes a little bit of money that could’ve been saved!)
    Ice cube trays is absolutely genius. Curious though, when you store them in a ziploc, do they end up freezing together? Should I wrap them in parchment?

  2. I’ve been meaning to do this for years now… and always seem to forget! I tend to cook everything on stovetop since I’m a homeschooling mom and having food in a slow cooker would make me hungry allll day, but I’m gonna give this a try because it looks like the easiest way to attempt making a whole chicken and stock to freeze.

    1. I know once I get the slow cooker out I make a whole bunch of meals with it. Then I tuck it back in the basement on the shelves, and forget about for like 5 months!

  3. Looks delicious! Nothing like homemade chicken stock!! Thanks for sharing your recipe with SYC. Pinning.
    hugs,
    Jann

  4. There’s nothing better than cooking with fresh homemade stock. Great recipe! Thanks for sharing at the Family Joy Link Party this week!

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