Super easy meat stock.

Recently I shared the difference between meat stock and bone broth with you and today I’d like to share my favorite recipe for making my super easy meat stock using a crock pot.  I love my crock pot.  So much that I actually have two of them.  You can find inexpensive Crock Pots ones for around $20-30 pretty easily and they work fantastically.  We started our gut health journey on the GAPS diet which entailed making a LOT of broths and soups.

There are many brands and features out there which can come in handy but I have found that I really don’t need many bells and whistles.  Ideally there’s a setting for high and low but for most recipes it’s not necessary.  One of my pots is simply off or on and it’s been put through it’s paces cooking meat stock plenty of times.


Many of you may be wondering why bother taking the time to make homemade meat stock when you can easily buy a carton or can at any grocery store.  For starters, homemade meat stock is far superior in taste.  It’s much richer and more flavorful.  Second, many pre-made meat stocks contain added flavorings and preservatives.

Beef stock is the worst.  I have yet to find a beef stock that doesn’t have “caramel coloring” or “beef flavoring” in it.  So what exactly is beef flavoring anyway?  Shouldn’t it just be beef?  You see fod manufacturers are interested in obtaining high profits so they increase the ratio of water to meat, as allowed by the FDA, to optimize those profits. The more water per meat ratio translates to a watery tasting broth so they then need to add flavorings to boost taste.  And caramel coloring?  Well that’s added in because the watery stock looks, well, watery.  Adding in the coloring gives the visual appearance you have a rich meat stock.

I don’t know about you but that doesn’t sit well with me.  I want my food to be food and when I look at what they’re charging me for that meat flavored, caramel colored water I take matters into my own hands and make my own healthier, and cheaper, version.

My favorite stock happens to be chicken.  There’s something comforting about it to me so this is what I’m sharing with you today.  It’s rich, delicious and inexpensive to make. You’ll start by using a few pieces of bone in chicken.  It’s okay if it has the skin on.  I actually use a “chicken stock” pack from my local butcher, Burgundy Beef.  They’re amazing! If you’re in the Dallas/Fort Worth area I would highly recommend you check them out. If you’re not local, they do offer shipping.  I love that they truly believe in providing quality products.


Start by putting your chicken pieces in your crock pot.  Add in a few carrots (no need to peel), a few stalks of celery and a rough chopped onion.  Don’t have one of these on hand? No problem.  I’ve made meat stock with just meat, water and spices many times and it still came out fantastic.  Keep it simple.  I added in some peppercorns and salt, covered it in filtered water leaving 1/2” of room at the top and turned started it up.


Since this is meat stock and not bone broth, plan on an 8-10 hour cook time on low.


After your cooking time is up, turn your crock pot off and allow your stock to cool enough so that you can filter it through a strainer.  Next, use it immediately to as a base for a soup, fill a cup and sip it or package it up and store in your freezer or fridge.


I hope you’ll consider making some of your own homemade meat stock soon and begin reaping all of the wonderful health benefits it has to offer.

Easy crock pot meat stock

  • 3-4 pieces of quality bone in meat (if you’re making beef stock, use bones that have been roasted and add in a small piece of meat.  Roasting beef, lamb and pork bones will make for a richer flavor)
  • 2-3 carrots, unpeeled and chopped in half
  • 1-2 stalks of celery chopped in half
  • 1 onion, peeled and cut into half or quartered
  • Optional: Himalayan pink salt, 1 tsp whole peppercorns and spices such as bay leaf, parsley and thyme.


  1. Put meat, carrots, celery, onions and spices in the crock pot.
  2. Cover the ingredients with filtered water leaving 1/2” of space at the top.
  3. Place the lid on your crock pot, plug it in and set to cook on low for 8-10 hours.
  4. Once the cooking time is complete, turn the crock pot off and allow the stock to cool enough to handle.
  5. Strain the meat stock into a large bowl.
  6. Use immediately in a soup, sauce or for sipping or package and store in the refrigerator or freezer.

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**optional spices:  one bay leaf, thyme, parsley