Slow Cooker Bone Broth

Slow Cooker Bone Broth

 

Easiest Ever Slow Cooker Bone Broth (That Cooks While You Sleep!)

Bone broth is one of the simplest ways to nourish your body from the inside out. It’s packed with collagen, which supports healthy joints, glowing skin, and strong aging. And yes, you can make rich, flavorful, homemade bone broth while you sleep. This truly is the easiest “dump and go” slow cooker recipe out there. Throw everything into your slow cooker, turn it on low, and let it simmer away for 20 hours. That’s it.

Use this recipe as a guide, not a rulebook. The only things you really need are bones, water, a few veggies for flavor, and a splash of vinegar to help extract the nutrients. The final yield depends on the size of your slow cooker and how much water you use, and even if your broth seems thin at first—it will thicken as it cools.

Slow Cooker Bone Broth

Ingredients

  • ~4 lbs chicken, beef, or lamb bones

  • 2 carrots, roughly chopped

  • 2 celery stalks, roughly chopped

  • 1 small onion, roughly chopped

  • 2 Tbsp apple cider vinegar

  • 2 peppercorns

  • 1 bay leaf

  • ~8 cups water (enough to cover)

Instructions

  1. Load up your slow cooker: Add the bones, vegetables, vinegar, peppercorns, bay leaf, and enough water to cover everything.

  2. Cook on low for 10 hours.

  3. Check and top off water if needed. Then cook on low for another 10 hours.

  4. Strain: Turn off the slow cooker. Place a colander over a large bowl and strain the broth. Use a wooden spoon to press the veggies and bones to extract every bit of liquid. Discard the solids.

  5. Cool: Pour the strained broth into mason jars. Let cool at room temp, then refrigerate. Once fully chilled, scrape any fat that rises to the top and discard.

 Easiest Ever Crock Pot Bone Broth

 

Yield Notes

Every batch is a little different. Factors like your slow cooker size, the bones you use, and how much water you add all affect the final product.

  • More bones, less water = thicker, richer broth

  • Fewer bones, more water = lighter broth (still packed with nutrients!)

If it’s too thick when you go to use it, just dilute with a bit of water. Easy fix.

 

Tips for the Best Bone Broth

  • Start with high-quality bones: Use organic, pasture-raised or grass-fed bones for the most flavorful and nutrient-rich broth. 

  • Don’t skip the vinegar: A splash of vinegar (like apple cider) helps draw minerals out of the bones. Any vinegar will work in a pinch.

  • Strain with care: Use a large colander or mesh sieve. A colander is quicker, but a mesh sieve catches more solids.
  • Use a ceramic bowl: Pour hot broth into a heat-safe bowl to avoid burning yourself or damaging containers.
  • Store smart: Use mason jars (not plastic) for storage. If freezing, leave space at the top of the jar to prevent cracking.

You will know your bones are done cooking when, after about 20 hours, the bones look woody (as in all of the nutrients have been cooked out into your broth):

 

 

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