To be honest, I feel like the only chef in the world who does not enjoy making homemade stock. Maybe it’s my analysis paralysis kicking in, but the process has always felt kind of overwhelming to me. It just feels like a lot!!! There’s something about hovering over a pot for hours, skimming fat and foam, adjusting heat, and wondering if it’s too cloudy or too salty. It’s not hard, but it’s definitely a commitment, and sometimes I just don’t want to commit.
That’s why this slow cooker version changed the game for me. You throw everything in — the leftover rotisserie chicken carcass, a few veggies that you barely spend time chopping up, herbs, water — and walk away. That’s it!!! No skimming, no babysitting, no second guessing, no boiling over by accident. When you come back, you’ll have liquid gold that tastes like you put in way more effort than you did.
This recipe gives you the best of both worlds. Technically, it’s a stock because it’s made from bones, but since you’re using a rotisserie chicken with some meat and roasted skin still on it, you also get that savory, ready-to-eat broth flavor. It’s rich and silky enough to cook with but also delicious enough to sip straight from a mug, as I am doing right now. I kid you not, when I made this for the first time, I just kept hovering over the pot drinking little spoonfuls for about an hour until I finally succumbed to storing it.
Now, the only caveat with slow cooking is that it is a slow process (duh lol.) When I say slow, I mean 24-36 hours. I prefer to let it go 36 hours so that the bones completely break down, the collagen melts into the liquid, and it turns thick, glossy, and insanely flavorful. 24 hours also gives you a similar result.
You might be wondering — wait, what’s the actual difference between stock and broth? Aren’t they the same thing? Technically… kind of, but not really.
Here’s the deal: stock is made mostly from bones, simmered for hours to pull out all that collagen and gelatin, which gives it that gorgeous, silky texture that clings to your spoon and makes soups feel fancy. Broth, on the other hand, is usually made with meat (and sometimes bones), cooked for less time, and meant to be seasoned and ready to sip or use right away. That’s why the term “bone broth” makes literally no sense, because it’s really stock. lol. *sigh*
Stock is what you want when you’re making risotto, soup, or gravy, because it gives everything that luxurious, restaurant-style texture. And the best part about this slow cooker version? You’re getting all that slow-simmered stock magic without hovering over a pot for half a day.
Why you’ll love this recipe
- Deep flavor with almost no effort
- Turns kitchen scraps into something magical
- No skimming or watching the stove
- Makes everything you cook taste richer and more professional
Substitutions and swaps
- No parsley? Use cilantro, dill, or celery leaves
- Out of thyme? Try rosemary or dried thyme
- Add leek tops, scallion ends, or mushroom stems for extra umami
- Skip garlic for a cleaner, more neutral flavor
Tips that matter
- Don’t peel the onions or carrots. The skins make the color beautiful.
- Keep salt light so you can season later.
- Longer cooking means more body and silkiness.
What to serve this with
Use this to make soup, risotto, gravy, sauces, braised chicken, or even plain rice. Basically anything that needs a little extra flavor.
When should I make this
Any time you buy a rotisserie chicken!!! It’s a small act of kitchen magic that makes you feel very put together.
Make ahead, storage and reheating
- Refrigerate: up to 5 days
- Freeze: up to 3 months (ice cube trays or Souper Cubes work great)
- Reheat: on the stove or in the microwave until warm
Common mistakes and how to avoid them
- Adding too much salt early on. It’ll reduce and get too salty. DO NOT ADD SALT UNTIL THE END!!! Or none at all!
- Stopping the cook too soon. Let it go long enough to get that deep flavor.
- Forgetting to strain. You’ll end up with cloudy stock.
- Putting it in the fridge too soon. Let it cool so the texture sets right. More on that in the recipe.
Easy Slow Cooker Chicken Stock
Ingredients
- 1 rotisserie chicken carcass bones and skin, picked clean of most meat
- 1 large onion quartered (no need to peel)
- 2 carrots cut into chunks
- 2 celery stalks cut into chunks
- 4 garlic cloves smashed (optional)
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 6 to 8 sprigs fresh parsley or a handful of stems
- 4 sprigs fresh thyme or 1 teaspoon dried
- 10 to 12 cups cold water enough to cover the bones
- 1 to 2 teaspoons kosher salt optional; you can season later
Directions
- Place the rotisserie chicken carcass in the slow cooker. Add onion, carrots, celery, garlic, herbs, bay leaves, and peppercorns.
- Pour in enough water to cover everything and fill the pot almost to the top.
- Cover and cook on Low for 24-36 hours. I like to set the slow cooker for 12 hours overnight, then check on it in the morning and reset to another 12-24 hours if needed.
- Strain through a fine mesh sieve into a large bowl lined with a cheese cloth or paper towel and discard the solids.
- Let it cool, then refrigerate. Once chilled, skim off any fat on top if you prefer.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
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