bone broth recipe slow cooker
The Best bone broth recipe slow cooker
Bone broth is packed with nutrients that support digestion, joint health, and even skin elasticity, which is why I keep it on hand year-round. It’s gentle on the stomach, easy to digest, and full of collagen and amino acids that help keep the body running smoothly. Whether you’re serving it up for a family dinner, a quick weeknight meal, or just a bowl to enjoy while watching a show, it’s always a hit. My husband calls it the “secret weapon” of our kitchen—something that makes even simple meals feel extra special. And the best part? It’s versatile. You can use it in soups, sauces, or straight from the pot, making it a go-to for both quick meals and special occasions. It’s the kind of recipe that feels like a hug in a bowl.
Slow Cooker Bone Broth for Sustained Flavor
A rich, collagen-packed bone broth made effortlessly in a slow cooker. Perfect for soups, stews, or gelling sauces.
🥘Ingredients
- 4 lbs chicken or beef bones (with marrow)
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tbsp whole cloves
- 1 large onion, quartered
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 lb potato, cubed
- 2 liters water
👨🍳Directions
-
1
Place bones in the slow cooker. Add bay leaf, peppercorns, cloves, onion, carrots, celery, and potato. Pour in water, ensuring bones are fully submerged. -
2
Cover and cook on low for 8 hours. Skim off any foam that rises to the top during cooking. -
3
Strain the broth through a fine-mesh sieve into a large pot. Discard solids. Return broth to the slow cooker and simmer on high for 30 minutes to deepen flavor. -
4
Let the broth cool before transferring it to airtight containers. Store in the fridge for up to 5 days or freeze for long-term storage.
🔧Equipment
- Slow cooker
- Large pot
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Bone Broth for Sustained Flavor Works
❓ Frequently Asked Questions About Slow Cooker Bone Broth for Sustained Flavor
How long should I simmer the bone broth in the slow cooker?
Simmering time varies depending on the cut of bones and desired richness. For a basic broth, start with 8–12 hours on low heat. If using whole joints (like beef knuckles or chicken feet), aim for 12–24 hours to deepen the flavor and extract more gelatin. Always check the liquid level—it will reduce as it cooks.
Can I add vegetables or herbs to the broth while it simmers?
Absolutely. Vegetables like carrots, celery, onions, garlic, and herbs like bay leaves, thyme, or rosemary enhance flavor without overpowering the broth. Add them after the first hour of cooking to avoid bitterness. For extra depth, include a splash of apple cider vinegar or lemon juice in the last 30 minutes.
What if my slow cooker doesn’t have a lid?
If your slow cooker lacks a lid, cover the pot with a tight-fitting dish towel or aluminum foil to trap steam. Place a small weight (like a heavy pan) on top to ensure the broth stays sealed. This helps prevent evaporation and keeps the broth from splattering. For best results, use a lid if possible.
How do I know when the broth is ready to strain?
The broth is ready when it’s smooth, clear, and rich in color—no chunks of bone or connective tissue remain. Test a spoonful: it should feel silky rather than gritty. If it’s still cloudy, let it cook another 1–2 hours. Once clear, strain it through a fine-mesh sieve or cheesecloth into a clean container.
Can I make bone broth ahead of time and freeze it?
Yes, bone broth freezes well. Let it cool completely, then transfer it to airtight containers or ice cube trays for smaller portions. Freeze for up to 3 months for best quality. Thaw overnight in the fridge before reheating. Avoid reheating broth multiple times to maintain freshness.
