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Vegetable Stock Recipe

Vegetable Stock Recipe

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Vegetable Stock Recipe is rated / 5 based on votes.

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Preparation time: 5 minutes
Slow Cooker Size 3.5L+
Serves: 1.2L
Cooking time: 4 hours on HIGH.

It doesn’t really matter which vegetables you use for this stock, but be sure to wash all of them thoroughly and chop them into small pieces. Potatoes and other starchy vegetables should be avoided because they will make the stock look cloudy in appearance. Prevent strong-tasting vegetables such as parsnips or turnips from overpowering stock by using only small amounts.

The following recipe yields approximately 1.2L (38fl oz) of vegetable stock.


  • 1 large onion – unpeeled and chopped
  • 1 leek – rough cut
  • 2 sliced carrots
  • 1 sliced celery stick
  • 2 bay leaves
  • 1 sprig fresh thyme
  • Fresh parsley stalks to taste
  • 6 whole white peppercorns
  • 6¼ cups water


  1. Place vegetables, herbs and peppercorns in slow cooker
  2. Pour in water
  3. Cover
  4. Cook on high – 2 hours
  5. Skim off scum with slotted spoon
  6. Reduce heat
  7. Cook – 2 hours
  8. Strain and cool quickly
  9. Store in refrigerator or freezer until ready to serve

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Removing Fat

Fat should always be removed before stock is used. The easiest method to accomplish this is to cool the strained stock quickly by allowing it to sit in a bowl of ice. Once cooled, pour the stock into a bowl and allow it to chill covered and undisturbed in the refrigerator for at least four hours. The fat will rise to the top. If the fat content is minimal, it will appear in small globules. Larger fat content will appear in a hardened layer on top of the bowl. Once hardened, the layer of fat can be easily scooped out with a spoon.

If there isn’t enough time to allow the stock to cool, skim off as much fat as possible with a slotted spoon. An easy trick for removing fat is to put several ice cubes into cool stock and stir them around for a few seconds. The fat will cling to the ice, and then easily removed. Another method for removing fat is to draw a paper towel sheet across the top to soak up surface fat. This step will most likely have to be repeated several times in order to remove all of the fat.

Reducing Stocks

Stocks can be reduced to concentrated form by boiling it rapidly on the stove top after all the fat is removed. | Recipe Resources | Privacy | Disclaimer