Crockpot Chicken Stock recipe!

Wondering what to do with the carcass of the rotisserie chicken from last nights dinner? Got in the fridge, with a little meat clinging to the bones? Here is an easy recipe that makes delish stock and a great bowl of soup!

No rotisserie chicken? You can use your thanksgiving leftovers! Just save the bones and make sure they have SOME meat on them!

2 tablespoons butter, or olive oil, your choice
Two onions peeled and chopped
Four cloves of garlic peeled and chopped
Five stocks of celery cleaned and chopped
2 cups carrots chopped
4 bay leaves
One chicken carcass with at least 2 cups of meat still on the bone (chicken needs to be cooked, they were rotisserie chicken is perfect for this.)
10 cups of water
salt and pepper


  1. In a large sauce pan or skillet melt butter or poor oil. Add all chopped vegetables except garlic.
  2. Sauté on low for approximately 20 minutes stirring occasionally.
  3. Once onions are translucent, add garlic and cook until garlic is fragrant, about 10 minutes.
  4. Pork cooked veggies into slow cooker, top with chicken carcass, Bailey’s, salt and pepper, and water.
  5. Place lid on slow cooker, and cook on low for 10 to 12 hours.
  6. Turn slow cooker off, and allow to cool to room temperature.
  7. Strain solids off, using a colander or assistive. Discard the solids, leaving behind rich, fragrant, delicious, homemade chicken stock.
  8. Stock will need to be seasoned, most likely with additional salt and pepper, and any other spices you would like. I like additional spices like Rosemary, and basil.

To turn into delicious homemade chicken soup, add 1 to 2 cups additional chopped cooked chicken (or turkey) meat, any veggies you would like, and 1 cup uncooked noodles.

Cook on low to medium for 20 minutes to half hour, or until pasta is cooked to your liking. This makes approximately 8 cups of broth, and approximately 6 to 8 servings of soup.img_9953

Bay Leaves!