Crock-pot Chicken Stock or Broth

Have you ever made chicken or turkey stock or broth?  Talk about a frugal idea!!  This is a great way to save $10 or more using food scraps and recycled pasta sauce jars that would be otherwise deemed as garbage.  **Pictures updated 11/13.

Slow Cooker Broth **Update 10/1/12: I have been freezing my vegetable scraps and bones in one gallon size freezer bag, and throwing them into the stock when it’s time to make it.  That way I don’t waste valuable scraps and I know that it’s all organic.

Slow Cooker Frugal Broth Collage Slow Cooker Saturdays

Frugal Slow Cooker Broth





























I figure I just saved about $10 now since this recipe gave me four-26 oz. jars of stock, and you can add 6 ounces of water to it to make 32 ounces, and I won’t pay more than $2.50 for a 32 ounce box of chicken broth.I can’t believe I haven’t done this more often, as I do keep broth on hand in our pantry.  Now over the years I have used the drippings from a crock-pot whole turkey or chicken before, froze that in glass jars and have added that to soups or risotto.  I think this stock is better! Homemade Crock-pot Chicken Broth or Stock

Interested in the stock or broth debate-which one are you using/making?  Some use broth and stock in the same way and see them as interchangeable, and others don’t.  Stock uses more bones, and broth uses more meat.  You can go here to Food Network, or here, and here for a few sides to the story, although you can search the Internet and find MANY ideas on both sides of the debate. Crock-pot Turkey Broth @

Crock-pot Chicken Stock or Broth

Crock-pot Chicken Stock or Broth


  • bones left over from a whole chicken (we crock-pot our whole chickens)
  • 2 or more celery ribs, quartered
  • 2 or more carrots, quartered
  • 1 or 2 onions, quartered
  • 2 cloves garlic (unpeeled is fine)
  • Italian seasonings
  • 2 t salt, or to taste
  • 1/2 t pepper, or to taste
  • optional 1 T vinegar (can be apple cider)
  • optional dash of Cayenne pepper


  1. Place bones in the crock-pot.
  2. Add vegetables/scraps.
  3. Cover the bones and vegetables with cold water (cold water helps release more flavor/nutrients from the bones), but leave an 1.5 inches of space from the top of the crock-pot.
  4. If you use vinegar, combine it in the crock-pot now, and leave the crock-pot for an hour with the crock-pot off. The vinegar helps bring out the calcium in the bones.
  5. Cook on high for 4 hours, and then low for 4 to 6 hours, or cook 12-24 hours on low. The longer it slow cooks, the more flavorful it will be. This is a great recipe to cook overnight.
  6. Strain, discard vegetables, and store in glass jars. I freeze mine with no issues-just make sure you leave at least an inch of space at the top for expansion purposes.

The Verdict: It is really so easy to do.  You just have to do it!

**Update 11/13:  During the winter months I make broth a couple of times a month.  Now I will cook my broth on low for up to five days.  I am CONSTANTLY using stock for something, whether it be to flavor tetrazzini or other pasta dishes or a myriad of different soups, so it’s nice to have the perpetual broth on hand.  I let it cook on low in the slow cooker and take what I need during the week, and just add water when I take out broth.  By the end of the five days, the bones are soft enough to put in my garbage disposal with ease!  Those bones just fall apart; it’s crazy!






































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  1. Patty says

    I never thought of using my crockpot for stock – what a great idea! I usually make stock from my Thanksgiving and Christmas turkeys, and read a tip from somewhere (sorry I can’t remember where) – roast the bones in the oven until they are nicely browned before putting them in the stockpot. It makes the broth a more golden color, and I think tasted a little richer too. I have a couple of butchered roosters in my freezer right now, and I think this is a good use for their stringy meat too, lol


  2. says

    Maybe I am super slow, but I never thought about saving the jars and using them for the freezer! I just toss them in the recycling bin, but no more! I shall fill with broth! Thanks!

    • says

      Hi Emily, Just remember to leave a little space at the top (at least an inch) to leave room for expansion. Thanks for visiting!

  3. says

    I always make my stock in the crock pot with discarded chicken bones and veggie ends! It is frugal and delicious! Much tastier than the store brand.

    I would love it if you would share this on my new blog hop Simple Meals Friday! I think people think making stock is much more work than it actually is.

  4. says

    Sonya, I just discovered your site and have looked over lots of your content. I just have to ask you to join in over the weekly link-up. If you would like to or are able to, many would benefit from your site. Love your practical and helpful posts. Thank you.

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