I’m a big huge fan of making chicken stock at home. It’s the idea of not wasting anything, from keeping vegetable trimmings to freezing chicken parts and pieces that never quite made it into a dish. If I had a bigger freezer I’d probably make a lot more stock because I’d have more room to keep the items (that would normally be discarded) to make stock. Wing tips are something that I always end up with a lot of because I cook a lot of chicken wings. Wing tips are perfect for making slow cooker chicken stock not only because of their size but because they pack a ton of chicken flavor into a small space.
Although the recipe calls for carrots, celery and onion, that doesn’t mean you have to use nice, pretty vegetables. Next time you have the end of a carrot leftover, throw it into a bag or container in the freezer, along with any bits of celery or onion you come across. This recipe isn’t about using perfect looking ingredients, it’s about using up ones you might normally toss into the trash or onto the compost pile.
I don’t add salt to my stock while I’m cooking it. You never know where you might end up using your stock, so you don’t know if you’ll need salt or not. And you sure can’t take it out once you’ve added it!
Also try my stovetop chicken stock.
Slow Cooker Chicken Stock
- 3 pounds chicken pieces
- 3 carrots halved
- 3 stalks celery halved
- 1 onion quartered
- 2 bay leaves
- 1 clove garlic
- 1 teaspoon black peppercorns
- Place all but the water into your slow cooker. Add enough water to fill the cooker to about 1/2″ below the top.
- Cover and cook on low for 6 hours.
- Turn off cooker, remove lid and let cool for 30 minutes. Strain liquid into container for later use.
Nutritional values are approximate.