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Two clear glass mason jars filled with rich, amber-colored homemade crockpot bone broth, showing its beautiful clarity.

Slow Cooker Bone Broth: The Ultimate Guide to a Nutrient-Rich Elixir

Learn how to make the most nourishing and gelatin-rich Slow Cooker Bone Broth with this easy, step-by-step recipe. This foolproof guide uses a Crock-Pot for a simple, hands-off approach to creating a healthy, flavorful elixir.
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Prep Time 20 minutes
Cook Time 1 day
Total Time 1 day 20 minutes
Servings: 12 cups
Course: Appetizer, Side Dish, Soup
Cuisine: American, Worldwide
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs mixed animal bones e.g., beef knuckles, marrow bones, chicken carcasses, chicken feet
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 onion quartered
  • 2 tbsp apple cider vinegar
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 12 cups filtered water or enough to cover bones

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Fine-mesh sieve or cheesecloth
  • 1 Baking Sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast for 20-30 minutes, until well-browned. This step is optional but adds significant depth of flavor.
  2. Transfer the roasted bones to a 6-quart or larger slow cooker. Add the chopped carrots, celery, onion, apple cider vinegar, black peppercorns, and bay leaves.
  3. Pour in enough cold, filtered water to cover all the ingredients by at least an inch. Be sure to leave about an inch of space at the top of the slow cooker.
  4. Cover the slow cooker and cook on the low setting for a minimum of 12 hours, and up to 24 hours. The longer it simmers, the more nutrient-rich the broth will be.
  5. Once done, turn off the slow cooker and let it cool slightly. Place a fine-mesh sieve or cheesecloth over a large pot or bowl and carefully pour the broth through it to strain out all the solids.
  6. Allow the broth to cool to room temperature. Then, transfer it to the refrigerator to chill completely (for at least 6 hours or overnight). A layer of fat will solidify on top; skim this off with a spoon. The broth underneath should be gelatinous.
  7. Store the finished bone broth in airtight jars or containers in the refrigerator for up to 7 days, or freeze for up to 6 months.

Notes

For the most gelatinous broth, use a high proportion of joint bones like beef knuckles, oxtails, and chicken feet.
Do not add salt during cooking. This allows you to control the seasoning later when you use the broth in other recipes.
The solidified fat skimmed from the top can be saved and used as a cooking fat (tallow or schmaltz).