Slow Cooker Bone Broth Recipe

This Slow Cooker Bone Broth is a rich, flavorful, and nutrient-dense broth made by simmering bones, vegetables, and herbs for hours to extract maximum flavor and health benefits. It’s packed with collagen, minerals, and amino acids, making it perfect for sipping on its own, using in soups, or adding depth to your favorite recipes. Best of all, the slow cooker does all the work—just set it and let the magic happen!

Why You’ll Love This Recipe

• Rich in collagen, minerals, and nutrients
• Easy, hands-off method using a slow cooker
• Perfect base for soups, stews, and sauces
• Freezer-friendly for easy meal prep
• Customizable with herbs, vegetables, and spices

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bone broth:

• 2-3 lbs beef bones (marrow bones, knuckle bones, or oxtail) or chicken bones (carcasses, wings, or feet)
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed (optional)
• 2 tablespoons apple cider vinegar (helps extract minerals from the bones)
• 2 bay leaves
• Fresh herbs (parsley, thyme, rosemary)
• Salt and black pepper to taste
• Water (enough to cover all ingredients)

Directions

this recipe

1. Prepare the bones (optional): For a richer flavor, roast the bones in the oven at 400°F (200°C) for 25-30 minutes until browned. This step is optional but adds depth of flavor.
2. Add ingredients to the slow cooker: Place bones, vegetables, apple cider vinegar, herbs, bay leaves, salt, and pepper into the slow cooker. Fill with water until the bones and vegetables are fully submerged.
3. Cook: Set the slow cooker to low and cook for 12-24 hours (the longer it simmers, the more nutrients are extracted). Skim off any foam or impurities that rise to the top.
4. Strain: Once finished, remove the bones and strain the broth through a fine mesh sieve into a large bowl or jar.
5. Cool and store: Let the broth cool to room temperature, then refrigerate. Once chilled, skim off any solidified fat on top (optional).

Servings and Timing

• Servings: 10-12 cups
• Prep time: 15 minutes
• Cook time: 12-24 hours
• Total time: 12-24 hours (mostly hands-off)

Variations

• Spicy Bone Broth: Add sliced jalapeños or a dash of cayenne pepper for extra heat.
• Herbal Bone Broth: Use extra herbs like sage, basil, or oregano for added depth.
• Vegetable Bone Broth: Add mushrooms, leeks, or fennel for enhanced umami flavor.
• Lemon-Ginger Bone Broth: Add sliced fresh ginger and lemon for a bright, immune-boosting variation.

Storage/Reheating

• Store: Keep in an airtight container in the refrigerator for up to 5 days.
• Freeze: Pour cooled broth into freezer-safe containers or silicone ice cube trays for up to 6 months.
• Reheat: Warm in a saucepan over medium heat until hot, or microwave in short intervals until warmed through.

FAQs

Why add apple cider vinegar to bone broth?

Apple cider vinegar helps break down the collagen and release minerals from the bones, making the broth more nutrient-dense.

Can I use raw bones without roasting?

Yes, but roasting adds extra depth and a richer flavor to the broth.

How long should I cook bone broth?

Cook for at least 12 hours, but 24 hours is ideal for extracting maximum nutrients and flavor.

What’s the difference between broth and stock?

Broth is typically made with meat and cooked for a shorter time, while bone broth (or stock) uses bones and simmers longer to extract collagen and nutrients.

Can I reuse the bones for another batch?

Yes, large bones like beef marrow bones can be reused for a second batch, though the flavor and nutrient content will be weaker.

How do I make a gel-like bone broth?

Simmer the broth long enough and include collagen-rich bones (like chicken feet or knuckle bones) to create a gelatinous texture when cooled.

Can I season the broth while cooking?

Lightly season while cooking and adjust the seasoning after straining to avoid overly salty broth.

How do I use bone broth?

Sip it warm on its own, use it as a base for soups, stews, gravies, or cook grains like rice or quinoa in it for extra flavor.

What’s the best type of bones to use?

For beef broth, use marrow bones, knuckle bones, or oxtail. For chicken broth, use a whole carcass, wings, thighs, or feet for more collagen.

Can I make bone broth in an Instant Pot?

Yes! Pressure cook on high for 2-3 hours for similar results in less time.

Conclusion

This Slow Cooker Bone Broth is a nutrient-packed, comforting addition to your kitchen routine. It’s rich in minerals, collagen, and flavor—perfect for sipping on cold days, adding depth to soups, or boosting your daily nutrition. With minimal effort and maximum benefits, this easy slow cooker recipe is sure to become a household staple!

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