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Easy Chicken Stock

Learn how to make chicken stock using your slow cooker with this basic chicken stock recipe for Easy Chicken Stock. After prepping it, you can leave this stock to cook all day. Chicken is common ingredient in many recipes, and having this stock handy in your refrigerator or freezer will be super handy. You can avoid buying a pre-made stock at the store that's filled with sodium and chemicals by making it easy at home from scratch.


This recipe was developed by Cuisinart for use with Cuisinart's Cook Central® 3-in-1 Multicooker.

* Although a raw chicken will produce a more flavorful stock, your leftover roasted chicken carcass can also be used.

** Stock will keep up to one week in the refrigerator or two months in the freezer.

Find more delicious make-ahead recipes like this one on Cuisinart's company profile page.

Yields8 cups

Slow Cooker Time LOW12 hr


  • 1 chicken carcass (from a 3- to 4-pound chicken*)
  • 1 medium to large onion peeled and cut into eighths
  • 1 medium carrot, peeled and cut into 2-inch pieces
  • 1 medium celery stalk, cut into 2-inch pieces
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon black peppercorns
  • 8 cups water


  1. Put all ingredients into the cooking pot of the Multicooker.

  2. Cover and set to Slow Cook on LOW for 12 hours.

  3. Once unit switches to Keep Warm, strain stock, discarding the carcass and vegetables. Use immediately or cool to store in the refrigerator or freezer.**

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