Crockpot Rotisserie Chicken Stock

crockpot rotisserie chicken stock

We used our leftover rotisserie chicken carcass and vegetables we had on hand to make this homemade chicken stock.  The recipe made a total of 6 cups of fresh stock.  The low setting on our slow cooker was not low enough to keep the stock from boiling so the stock is a little cloudy but for our everyday use that is not an issue.

Recipe By: GourmetSleuth
  • Prep15 min |
  • Total12hr 15min |
  • Serves6 cups


    • 1 each rotisserie chicken carcass, broken into pieces
    • 7 cups cold water
    • 2 each yellow onions, cut into quarters (or leeks and onions)
    • 2 medium carrots, cut in half
    • 2 ribs celery, cut in half
    • 2 cloves garlic, peeled
    • 1 small bunch Italian parsley
    • 1 each bay leaf


Add the broken-up rotisserie chicken carcass to the pot.

Add all the rest of the ingredients (except water) on top of the chicken.

Slowly add the cool water into the pot.

Set the slow cooker on low and cook for 8 - 12 hours.  The longer you cook the stock the richer it will be.

Once the stock is done cooking, strain the liquid into a bowl.  Discard the remaining cooked ingredients.  Refrigerate the stock overnight.  Once the stock is cold there will be a layer of fat on the top of the stock.  Skim the fat off and discard it.  You can now use the stock within 3-4 days or place it in glass jars and freeze for up to 4 months.  

For convenience you may want freeze the stock in 2-cup containers which is equivalent to one 14.5oz can of stock.

Recipes From - The Gourmet Food And Cooking Resource