Go Back
+ servings
mason jars filled with healing chicken broth
Print Recipe
5 from 3 votes

Slow Cooker Chicken Stock

This is an easy recipe for Healing Chicken Broth to help keep your freezer full of homemade broth. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the whole 30, paleo and AIP diets.
Prep Time10 mins
Cook Time12 hrs
Total Time12 hrs 10 mins
Course: Ingredient
Cuisine: American
Servings: 8 cups
Calories: 29kcal
Author: Beth Chen


  • Slow Cooker or Instant Pot


  • Bones of 2-3 Chickens fresh or frozen
  • 4 Carrots
  • 4 Garlic Cloves smashed
  • 2 Onions roughly chopped
  • 2 Bay Leaves
  • 1 tablespoon Black Peppercorns optional, AIP reintroduction
  • bunch of Fresh Thyme
  • small bunch of Fresh Oregano
  • small sprig Fresh Rosemary
  • 8-12 cups Water


  • Add all of the ingredients into an 8 quart slow cooker.
  • Set the slow cooker to cook for 12 hours on low or 6 hours on high.
  • Let the stock cool slightly then strain the liquid as you pour it into measuring cups.
  • If you’re freezing the stock, pour them into mason jars (or your preferred storage containers).
  • Then place the jars into refrigerator to finish cooling before placing them in the freezer.
  • If you’re using right away, feel free to keep the stock in the measuring cups until you are ready to use.


  • After I make chicken, I store the leftover bones in the freezer. When I’m ready to make the stock, I just pull them out of the freezer and toss it into the slow cooker.
  • I save the tops of carrots to use in stock as well. I don’t save the green tops (they are too astringent for stock), just the ends that normally get thrown away. I keep a bag in the freezer and just fill it up so that they are ready when I need them. You’d be surprised how quickly you can fill up a bag. It’s a great way to reduce food waste in your kitchen.
  • I use my Hamilton Beach slow cooker to make this recipe.
  • To make this in the instant pot, follow the same instructions except cook on pressure cook for 20 minutes.
  • If you’re low on leftover bones, chicken feet are a great substitute or supplement. They really help make a gelatinous stock.
  • My tips for using glass containers are to: Make sure to let the broth cool slightly before adding it to the jars. Hot liquids can break glass. Leave room at the top. The liquid will expand as it freezes and if there’s not room, the glass will break. Place the broth filled glass jar in the fridge to cool completely before transferring to the freezer. Placing a hot jar in the freezer can cause the glass to break due to the extreme temperature change.
  • Feel free to add a few stalks of celery to the recipe. I don’t tolerate celery so I leave it out.


Serving: 1cup | Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5102IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg