Chicken stock is a staple in many cuisines and prescribed by many grandmothers as a cure all. Could it be that grandma has been right all these years?  Studies have shown that chicken stock has medicinal qualities and the Mayo Clinic even recommends chicken soup as a remedy for colds. Chicken stock really is a wonder food and the benefits go beyond health. Here are the top reasons to “stock up” on this stock.

  • Helps heal and seal your gut and promotes healthy digestion
  • Reduces joint pain
  • Promotes strong and healthy bones
  • Fights infections such as colds and flu
  • Promotes healthy hair and nail growth
  • Fights inflammation
  • It’s a kitchen staple and can be used to add flavor to starches, soups and sauces
  • It’s simple and inexpensive to make
  • It’s hot and soothing

Now that we know why to eat  chicken stock, let’s talk about how to eat it.  Chicken stock is best made at home with all natural and fresh ingredients. Store bought versions can contain added sugar, salt and food additives.  The added “stuff” also replaces the good ingredients in homemade chicken stock such as vegetables and herbs.  Think it’s too time consuming or too costly to make? Think again.  Chicken stock requires only a few inexpensive ingredients and can be thrown together in about ten minutes. The TIME involved is spent sleeping while your slow cooker does all the work.   If you’re not convinced then check out this super easy recipe from for overnight chicken stock in the slow cooker.  It makes roughly 20 cups which can be stored in the freezer until needed for your culinary creations or to fight off that terrible cold.

Wondering where to get those leftover bones or chicken carcass?  Try this recipe also from for The Best Whole Chicken in the Slow Cooker. Combine this with a few simple sides such as wild rice or roasted sweet potatoes and brussel sprouts for a delicious and wholesome meal. Take the meat off the bones and leave everything else in the slow cooker to make an overnight stock.


Chicken Stock in the Slow Cooker

8 hours

Serving Size: 16 - 24 cups depending on size of slow cooker

Recipe By:


  • Leftover bones/carcass from a small or medium chicken
  • 1 onion peeled and roughly chopped
  • 1 celery rib roughly chopped
  • 1 carrot roughly chopped, no peeling required
  • 1 bay leaf
  • 1 parsley sprig*
  • 1 thyme sprig*
  • salt to taste
  • Optional: 1 tablespoon apple cider or white vinegar


  1. Place bones or carcass in slow cooker.
  2. Add all other ingredients and then fill slow cooker with water.
  3. Turn slow cooker on low and cook overnight or during day for 8-10 hours.
  4. When done turn off heat. Using a ladle pass the contents through a fine mesh sieve into designated storage containers.
  5. Store in refrigerator for up to one week or in freezer for up to 6 months.


Freeze in small 1 to 2 cup containers to avoid waste. You can also pour some into ice cube trays, freeze and transfer to a ziplock bag for easy access when just a little is needed. * If you don't generally use fresh herbs you can replace them with dried herbs by using 1/4 teaspoon parsley and 1/4 teaspoon thyme.

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