Name: Slow Cooker Bone Broth Recipe
Prep time: 10 min
Cook time: PT-483436H41M15S
Total time: 24 h
Cuisine: American
Ingredients: 2–3 lbs (900 g–1.4 kg) beef bones, chicken carcasses, or a mix (preferably with joints or marrow bones); 2 tablespoons apple cider vinegar (helps extract nutrients from the bones); 1 large onion, quartered; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 4 cloves garlic, smashed; 1 bay leaf; 1 teaspoon whole black peppercorns; Fresh herbs (e.g., thyme, rosemary, or parsley); 12 cups (2.8 liters) water (enough to fully cover the bones); Salt, to taste (optional)

Description

This Slow Cooker Bone Broth is rich, nourishing, and packed with vitamins, minerals, and collagen. Made by simmering bones, vegetables, and herbs for hours, this homemade broth is perfect for sipping, using in soups, or adding depth to any dish. Set it and forget it—your slow cooker does all the work while your kitchen fills with comforting aromas!

Ingredients

Units Scale

2–3 lbs (900 g-1.4 kg) beef bones, chicken carcasses, or a mix (preferably with joints or marrow bones)
2 tablespoons apple cider vinegar (helps extract nutrients from the bones)
1 large onion, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, smashed
1 bay leaf
1 teaspoon whole black peppercorns
Fresh herbs (e.g., thyme, rosemary, or parsley)
12 cups (2.8 liters) water (enough to fully cover the bones)
Salt, to taste (optional)

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Instructions

1. Prepare the bones:

(Optional) Roast the bones in the oven at 220°C (425°F) for 25-30 minutes until browned. This enhances flavor, especially for beef bones.

2. Assemble in the slow cooker:

Add the bones, apple cider vinegar, vegetables, herbs, garlic, and peppercorns to the slow cooker.
Cover everything with water until fully submerged.

3. Cook low and slow:

Set your slow cooker on low and cook for 12-24 hours for maximum flavor and nutrient extraction.
Skim off any foam or fat that rises to the top during cooking.

4. Strain the broth:

Once cooking is done, let the broth cool slightly.
Strain through a fine-mesh sieve or cheesecloth, discarding the solids.

5. Store:

Let the broth cool completely, then refrigerate for up to 5 days or freeze in airtight containers for up to 6 months.
Any fat that solidifies on top can be used for cooking or removed for a leaner broth.

Notes

Gelatinous texture when cooled is a sign of a nutrient-rich broth, thanks to the collagen from the bones.
Add extra vegetables like leeks, mushrooms, or parsnips for more depth of flavor.
Use in soups, stews, risottos, or sip warm with a pinch of sea salt and fresh herbs.