OP here - yes, 2.5 lbs of parts including skin and bones; also celery, onion, carrots, and a turnip. I know how to make stock on the stove, but it does evaporate. not so in the slow cooker!

PP - also, 1 stalk of celery, fresh garlic

Stick should be made with chicken parts, necks, backs, thighs - all with bones, enough water just to cover, add 1 carrot, 1 onion, q 1 parsnip, bunch of fresh parsley, salt pepper, bring to a boils, skim sludge off, simmer on low, covered 2 hrs and strain.

You don't want stock to evaporate. Leave the lid on. You don't want it to boil, either--just a low simmer.

(Later, after your stock is done, you may want to reduce it down to demi glace. That's a different thing.)

Did you put in *just* chicken meat? Stock REALLY needs the bones. I put in an entire chicken, some onion, some garlic, a couple of carrots and celery if I have them. Cook for 10 hours. I then take the chicken out and shred the chicken (it falls apart easily) and put them in baggies, some in fridge, some in freezer. Strain the stock and again, some can go into fridge, some into freezer.
Good cookbook for the new slow cooker owner is "Not Your Mother's Slow Cooker Cookbook".
Good Luck!

I'm new to the crockpot. I tried chicken stock and it ended up like dishwater. I put in 2.5 lbs of chicken, about 2 quarts of water (about the ratio recommended in my crockpot cookbook) and assorted veges, pretty much as i would do on the stove. Cooked for 9 hours. I think the problem was that theres no evaporation in the slow cooker. I boiled it down on the stove and it was fine. So how do you do stock in the crockpot - much higher chicken to water ratio? Longer than 9 hours? Lid off?