42 Reviews of Crock Pot Chicken or Turkey Stock

From: Derf

On Mar 10, 2003

Nice stock PetsRus, this will be great in the freezer, but I did use some fresh for a sauce, and some of the chicken for Rita's slow poke jambalaya, very tasty. I like the combination of veggies, garlic and spices. I used an old stewing chicken which ended up very tender and useful for salads. Thanks for sharing.

From: Chippie

On Oct 26, 2004

Okay, made this last night and it smelled wonderful all night long! Had dreams of making recipes that call for fresh chicken stock Plan to use some for a chicken tortellini soup recipe that I will post once I try it and the rest will be making its way to the freezer for later use. The pics I submitted are prior to straining the stock as I clicked a few quick pictures this morning before leaving for work. Thanks for a great recipe, I've never made chicken stock before and definately will be doing it this way from now on. Boy do I sure wish I had a larger crockpot now, could have made more!

From: Steph_40135

On May 27, 2004

I made Recipezaar Whole Chicken Crock Pot Recipe yesterday (as I have so many times before) but this time kept all the bones, extra juices & onions from the previous recipe (didn't even wash the crockpot). As soon as dinner was done, I warmed my CP on HIGH, threw in the extras plus the ingredients mentioned in this recipe. Put the lid on, and let it cook for 12 hours. My husband kept saying he couldn't sleep bc he was hungry (from the smell of the Stock)! LOL I didn't add extra salt, for dietary reasons. The stock is wonderful!!! THANK YOU!!! Steph in Ontario

From: duonyte

On Nov 2, 2006

As it happens, I just did this without following this specific recipe, but mine was very close. I cooked in on low the entire period, as I put it together just before going to bed. I really want to urge people to try this crockpot technique. The gentle cooking on low reduces amazingly the amount of scum - I really had none to skim. I still needed to strain it, as there was a fair amount of meat on my chicken carcass, but the clarity and flavor of the stock overall was simply outstanding.

From: CountryLady

On Mar 22, 2004

An easy & economical way to use the carcass from Sunday's roast chicken! I used some for the soup I'm making for dinner & froze the rest for another day. Thanx Pets!

From: Marg (CaymanDesigns)

On Oct 27, 2005

What could be easier?? I used the leftover carcass from a roasted chicken dinner, a sweet onion, celery, carrots and parsley. I cooked it overnight and was thrilled to have perfect chicken stock to make some homemade chicken noodle soup for lunch today. I will never make stock any other way again! Thanks Pets for such a timesaver!

From: Lesli MomOf2

On Dec 28, 2006

This was really good and soooo easy. I really loved the crockpot idea. It cooked all night and I wasn't worried that I was going to burn the house down. The only problem is that it smelled so good that when we woke up, we all wanted soup for breakfast.

From: BonnieZ

On Jul 16, 2007

I make it a point to save chicken bones in the freezer anytime I either debone chicken myself or roast a chicken. This was a fabulous no fuss method of making chicken stock. Unlike making stock stovetop, the fluid does not boil away or evaporate, so in the end you are left with a very rich flavorful stock that needs no skimming. It also produces crystal clear stock because of the method. I did let mine cook on low for about 14 hours, let cool for 3 and then refridgerated which allowed me to just skim off the fat. I then pressure canned the stock and was left with 9 pints. thank yiu PetsRus for sharing the recipe.

From: SweetSueAl

On Oct 30, 2006

I found this recipe while browsing through the reviewed recipe. When I read it, it was like a lightbulb went on....duh it's so simple...why didn't I think of this? I simmered mine for 16 hours. It was rich, and delicious. I haven't made soup yet, just taste-tested. I have a large crock pot and was able to make 10 cups. This recipe will become a staple in my house. Thanks Pets'R'us. Sue

From: NcMysteryShopper

On Mar 30, 2007

Nice Flavorful Stock! I usually roast my bones and veggies for stock and I was dreading making it because the day was so warm! Then I saw this recipe. Ingenious! It worked perfectly. The next morning the stock was ready for skimming and bagging for the freezer. Thank you Pets!