- Meat and poultry
- Chicken soup
Chicken stock can't get easier than this! Just take your roast chicken leftovers and throw everything in the slow cooker - hours later you'll be rewarded with a rich stock without any effort.
13 people made this
IngredientsMakes: 2 litres stock
- leftover carcass from 1 whole roast chicken
- 2 sticks celery, chopped
- 2 carrots, chopped
- 1 onion, skin on, quartered
- 1 bay leaf
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried chilli flakes
- 5 black peppercorns
- 1 sprig fresh thyme
- 2 litres water
MethodPrep:5min ›Cook:8hr ›Ready in:8hr5min
- Combine all of the ingredients in a slow cooker. Cook for 8 hours on Low. Strain stock through a fine sieve, then chill or freeze till needed.
Chicken stock can stay in the freezer for months. Try freezing in an ice cube tray or in small freezer bags for easy-to-use portions.
Easy slow cooker chicken stock
Reviews & ratingsAverage global rating:(2)
Slow Cooker Chicken Stock
When ever I cook a whole chicken, I save the bones. You’d be crazy not to because making homemade stock is so simple. Especially when you make it in your slow cooker.
If you can’t fit making homemade chicken stock into your schedule right then, collect and save bone in a freezer safe container, store them in your freezer and make it on another day. Your soups and sauces will thank you.
What Is The Difference Between Chicken Stock And Chicken Broth?
Stock is what you get after a chicken carcass has simmered in water for hours for the collagen to be released from the bones. Stock usually is unsalted, dark in color and cloudy and has a fuller “mouth feel” thanks to the collagen, as mentioned.
Broth typically is what you get when chicken (meat), simmers in water with herbs and vegetables. Chicken broth is lighter in color and more clear, and has a lighter flavor.
To Make This Slow Cooker Chicken Stock You Will Need:
- chicken bones
- bay leaves
- black peppercorns
- cider vinegar
- filtered water
Trim the ends off of 2 yellow onions, cut in half and place into your slow cooker. Wash and coarsely chop the carrots and celery and add them in as well. Lastly, snap any bones that you physically can snap and add those into the slow cooker as well. This will help the collagen to be released more easily during cooking.
Next, add in 8 sprigs fresh parsley, 4 sprigs fresh time and 2 bay leaves.
Sprinkle in about 2 teaspoons black peppercorns.
Pour 2 tablespoons of apple cider vinegar and 12 cups filtered water. I’ve done some research and have read that adding vinegar will help draw out the nutrients in the bones – so I always add it.
Cover and cook on low heat for 12 hours.
Using a slotted spoon to remove the vegetables and discard the carcass using tongs. Set a mesh strainer into a large measuring cup (I needed two 8-cup measuring cups) and line with cheesecloth. Carefully pour the stock into the cheesecloth lined strainer. Once filled, move the strainer to the other measuring cup or bowl to pour the remaining homemade chicken stock through. Allow the stock to cool completely before storing.
Pour the cooled stock into 2-cup freezer safe containers and store in the back of your freezer for up to 12 months. To thaw, run lukewarm water over the container until thawed or defrost slowly in your microwave.
Use in your favorite soup, sauce or
For more homemade stocks and broths Click Here!
Enjoy! And if you give this Slow Cooker Chicken Stock recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
HOW TO MAKE SLOW COOKER CHICKEN BREAST
- Add chicken in whole breasts: Keeping the breasts whole will keep in as much moisture as possible since the meat is so low in fat. If you cut the breasts into chunks, the chicken will come out more dry and tough.
- Shred minimally: When shredding or cutting you don’t have to shred the chicken too small or it’ll be like a filling versus a meal.
EASY DINNER IDEAS FOR SLOW COOKER CHICKEN BREAST
- Chicken Tacos: Use Taco Seasoning instead of the spices in this recipe. Once cooked, shred chicken and serve in soft taco shells with your favorite toppings.
- ChickenAlfredo: Add a teaspoon of dried oregano and basil to your spices to make Italian chicken. Cook fettuccine per package instruction, until al dente. Drain pasta and add jar of your favorite Alfredo (or make Quick JalapenoAlfredo) to a pan. Warm sauce and serve over noodles. Top with sliced chicken breast.
- Chicken Casserole: Add chopped or shredded chicken breast to your favorite casseroles that call for cooked chicken.
- Chicken Soup: This would make a great “kitchen sink” Chicken Soup. Take veggies that you have leftover and cook in a pot with 4 cups veggie or chicken broth. Add any cooked rice or pasta and this chicken breast. Serve with a side of Dinner Rolls.
- Chicken Salad: Use this recipe as the chicken in Chicken Salador top a leafy green salad with all your favorite toppings like bell peppers, onions, mushrooms, and sliced chicken breast.
Making Crockpot Chicken Breast for Meal Prep
Slow Cooker Chicken Breast is a great meal prep chicken recipe! You can increase the recipe, but be careful not to cook more than about 6 breasts at a time in a large 6-8 qt slow cooker. You don’t want the chicken too crowded. Once cooked, allow to cool completely before storing. Freeze in individual portions for an easy dinner for one. Reheat by thawing in the fridge overnight and cooking in the oven at 350 degrees until warm.
MORE EASY SLOW COOKER CHICKEN DINNERS
Slow Cooker Bacon Brown Sugar Garlic Chicken
Slow Cooker Buffalo Chicken Sandwiches
Slow Cooker Rotisserie Chicken
Slow Cooker Indian Butter Chicken
HOW TO STORE SLOW COOKER CHICKEN BREAST
Ingredients in Slow Cooker Chicken Chili
Everything goes into the slow cooker at once. No pre-cooking!
- Canned Diced Tomatoes: Use 2 cans of diced tomatoes. Drain out the liquid first.
- Tomato Sauce: Use plain tomato sauce as the base of this chili. I usually pick up 2 8-ounce cans of Hunts tomato sauce.
- Chicken: You need about 2 large boneless skinless chicken breasts.
- Chicken Broth: Use 1 standard can (about 2 cups) chicken broth. I stick with reduced sodium. If you have homemade chicken stock or broth, that works too!
- Onion & Bell Peppers: Let’s add a little freshness to the one pot dinner with flavorful onion and lots of diced bell pepper.
- Black Beans & Corn: I love adding these because the duo brings a southwestern vibe to the whole dish. If I don’t have corn, I swap in more black beans. If I don’t have black beans, I swap in kidney beans. Use what you enjoy and/or have in the pantry.
- Jalapeño: 1 jalapeño adds the perfect amount of spice.
- Garlic, Salt, Dried Oregano, Chili Powder, & Cumin: Each ingredient adds depth and flavor. I don’t recommend cutting any of them from the recipe. In fact, I usually add a little more of each after I taste the finished chili.
- Cream Cheese: Trust me. See below!
This is a set and forget it slow cooker dinner recipe. Besides chopping some ingredients and using a can opener, the only “work” is shredding the chicken. Remove the cooked chicken breasts, shred them with two forks (it’s easy because they’re so tender!), then add the shredded chicken back into the crockpot for 15 more minutes before serving.
Remove the chicken breasts from the slow cooker to a cutting board and allow to rest for a few minutes. Discard the lemon wedges.
Shred the chicken with two forks. Then, place the shredded chicken back into the liquid in the crockpot. This will ensure the chicken won&rsquot dry out, and it will be packed with flavor.
Best-Ever Slow Cooker Creamy Chicken
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Get ready to meet you new weeknight BFF! This delicious slow cooker creamy chicken recipe is absolutely delicious, and yet it's easy enough to make any night of the week.
Let's talk about the sauce in this recipe. It incorporates delicious ingredients like cream cheese, white wine, and garlic for a flavor profile that will leave you speechless. It perfectly complements the chicken, and it makes a great sauce for serving this creamy chicken recipe.
We love pairing it with pasta or rice so that you can soak up all of the goodness!
Slow Cooker Time HIGH 4 hr
- 1 pound boneless skinless chicken breasts
- 1 (8-ounce) package cream cheese, room temperature
- 1 cup chicken stock
- 1 / 2 cup white wine
- 2 cloves garlic, minced
- 1 yellow onion, minced
- 2 tablespoons Dijon mustard
- salt and pepper, to taste
- scallions for garnish
Slow Cooker Creamy Chicken Recipe
In a mixing bowl whip cream cheese with chicken stock, salt, garlic, mustard and wine until incorporated.
Place chicken in the bottom of your crock pot and sprinkle onions on top.
Pour cream cheese mixture over the chicken and onions.
Cover and place on high for 4 hours.
When ready to serve, place the meal in a baking dish under the broiler for two minutes for extra color.
This slow cooker Hawaiian chicken is another of our favorite weeknight dinner recipes. It's great if you prefer a chicken sandwich over chicken and rice! Slow Cooker Hawaiian Chicken
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With This Recipe, You'll Have No Reason to Buy Store-Bought Chicken Stock
Despite its resounding popularity, I'm ambivalent about my slow cooker at best. (Until recently, mine was gathering dust with my tartlet pans, pasta maker, and popsicle molds in my kitchen's island of misfit toys a closet.) My change of heart has only one explanation: these life-changing beans. This got me to thinking, what other recipes would a slow cooker be an ideal medium for, a technique where a slow cooker's main virtue (low, even heat) is actually allowed to shine.
The obvious, "why wasn't I doing this all along answer" was stock, specifically any meat-based stock (I'm still a quick-cooking vegetable stock loyalist). Why? Because the single most frustrating part of making bone-based stock is skimming off all of the scum that bubbles up to the top as it simmers along. Made in a slow cooker, the liquid is heated to such a low temperature that this need is virtually eliminated, and the resulting stock is practically crystal-clear. It's just the thing for broth-based soups like chicken noodle where the liquid's clarity is allowed to shine.
30 Best Slow Cooker Chicken Recipes That Require Very Little Prep Time
Ree's Slow-Cooker White Chicken Chili will change dinnertime as you know it.
Chicken? For dinner? Groundbreaking.
We know, we know. Chicken's nothing new. When it comes to hunting down new recipes and Sunday dinner ideas, you're probably all, "Been there, done that." After all, it's hard not to get tired of seeing the same protein on our plates week after week. (Unless it's a chicken thigh recipe, that is. Ree Drummond swears chicken thighs are "her life"&mdashand we'd have to agree with that sentiment.)
But here's the thing: Not every chicken recipe is equal. If you're in a chicken rut, might we suggest trying something a little out-of-the-box for a change? Say, a flavorful slow cooker chicken recipe that's as delicious as it is fuss-free?
Here, we've compiled the easiest chicken dishes you can make in your slow cooker, each of which will make you see your friend the chicken in a whole new light. Whether you're intrigued by classics (like chicken cacciatore, for instance!) or want to try something new with Ree's creamy Slow-Cooker White Chicken Chili, jerk chicken thighs, or even crispy carnitas, we're absolutely certain these dinner ideas won&rsquot disappoint. Best of all, of course, is the fact that they're all made right in your slow cooker. Just throw in your ingredients (most of these recipes have a quick prep time!), turn on the machine, and get ready for something delicious. Trust us: Your family will thank you.
Slow cooker whole chicken and stock recipe
Daughter #2 asked me the other day if I was “ever going to put that thing away?” She was referring to my slow cooker, of course. Not that Daughter #2 is complaining since she’s the first one to the dinner table every night and has always been the easiest one to cook for. But she had a point. That slow cooker has has become part of the family!
But I wasn’t about to shelve my new baby so soon. Just when I thought cooking a whole chicken couldn’t get any easier, I decided to put my Easy No-Fail Roast Chicken method to the test in…the slow cooker. Believe me, I don’t normally mess with the easiest, most popular dinners in my repertoire. But roasting a whole chicken is something that needs to be started well before I get home some days and I need a back-up. That and I was on a roll and feeling lucky, so I figured this was going to work like everything else I’ve been trying. I decided to prep the chicken in basically the same way I do an oven-roasted chicken — rubbed on the inside and out with some kosher salt early on, stuffed with a bit of fresh thyme and some crushed garlic and cooked on a bed of onions. I usually add cut lemons to the cavity, but I was nervous that cooking the lemons for a long time would result in a bitter taste, so I left those out. The only other change I made was to rub the outside of the chicken with a little olive oil mixed with paprika so that the skin would get a little color and not be pale and unattractive.
The conclusion is that I think I should call this recipe “Easier than Easy No-Fail Roast Chicken and Still So Darn Good.” The chicken was predictably fall-off-the-bones. In fact, I had a hard time getting the chicken out of the slow cooker in one piece! My kids love super soft meat and my husband likes chicken that is beyond well done. I’ve made chicken once or twice a week for the last 17 1/2 years and he has asked me every single time if the chicken is cooked through. No comment on whether or not that is annoying since my husband occasionally reads my blog AND Valentine’s Day is coming up. Get my drift? My point is that this chicken satisfies everyone, including me since it takes all of 5 minutes to prep and you can do it 8 hours before you want to eat dinner. “Is this cooked through?” “Darling, it’s been cooking for 8 hours.”
So you all know I am completely obsessed with making homemade chicken stock. I swear, if teaching cooking classes and blogging doesn’t work out, I will go into the homemade stock-making business. The world must know the goodness of homemade stock somehow! So before I served this chicken to the family, I removed and reserved all the bones. I put the bones back in there with a chicken back I had in the freezer plus some stock veggies (onions, carrots, celery) and water and I made chicken stock overnight. It was delicious. And because there was no skin and foam and such, it turned out to be such a clear stock with minimal fat. It’s crazy not to try this! (Sorry I don’t have photos. It was too dark in my kitchen and the images didn’t turn out well.)
Cooking a whole chicken in a slow cooker opens up so many possibilities for what you can do with the meat. You don’t have to cut the chicken into traditional breast, thigh, drumstick pieces. You can use the meat just as you would rotisserie chicken meat and heaven knows there have been more articles on what to do with rotisserie chicken meat than how to get your baby to sleep through the night. Just to remind — chicken soup, enchiladas, tacos, pot pie, sandwiches, salads and so on. For those of you who do not have a slow cooker and feel excluded, please revisit the Easy No Fail Roast Chicken Recipe. I still love you and I will put away the slow cooker and come back to you. Eventually. Wink, wink.