Recipe: Chicken Stock (Slow Cooker) (GF)

One of the things I love about fall is transitioning from the salads and lighter fare of summer to the warm, hearty, comfort foods of autumn. And, in my opinion, nothing is as comforting as a big bowl of soup. I love soups of all kinds and I find that the flavor is enhanced considerably when the base is a homemade broth/stock (as opposed to a store bought one).

Bone broth has also received a lot of good press lately for its high mineral and collagen content.

As the bones are cooked, the minerals and collagen contained within the bones leak into the liquid, making the broth packed with nutrition. In fact, medical research indicates that mom’s chicken soup actually DOES alleviate the symptoms and shorten the duration of many illnesses; it is NOT simply an old wives tale. The vegetables in the soup provide loads of vitamins and nutrients, while the bones make it mineral rich. Add to that the hydration that broth provides and it’s the perfect combination to boost the immune system.

I almost always have homemade broth on hand and, last winter, I got into the habit of drinking a cup of broth instead of an afternoon tea. I highly recommend it as a dietary supplement, especially during the colder months (and flu season).

Here is the recipe that I use, which is a chicken stock made in the Slow Cooker. It truly couldn’t be easier and makes a nice, rich broth. I hope you’ll try it. And don’t forget to share a Comment or a photo!

Have a wonderful, Wellegant™ week!


Chicken Stock (Slow Cooker)

1 – 1 ½ lbs. of chicken wings (skin on)

1 medium onion, rough chopped

3 ribs celery, rough chopped

3 carrots, peeled and rough chopped

4 cloves of garlic, whole

1 inch piece of ginger, peeled and rough chopped

2 Tbsp. apple cider vinegar (note: you won’t taste the vinegar, but it helps to draw the minerals out of the bones)

1 small bunch of dill

1 tsp. Salt

1 tsp. whole peppercorns

Place the chicken wings into the slow cooker, add the vegetables and other ingredients on top and fill with just enough water to cover the vegetables.

Cook on the high setting for 4-6 hours or on the low setting for 6-8 hours.

When done, strain the broth and discard all of the vegetables (if you wish, you can remove the meat from the chicken wings and reserve for another use). Pour into mason jars or other glass containers and store in the fridge for 2 weeks. The broth may also be frozen for up to 2 months.

Makes approximately 3 quarts of broth

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