There’s something almost magical about turning simple bones and veggies into a rich, nourishing slow cooker bone broth that feels like a hug in a mug. I’ve been making this for years—ever since my grandma showed me how her “liquid gold” could cure everything from winter sniffles to post-workout fatigue. The best part? It’s embarrassingly easy. Just toss everything in the crockpot, let time work its magic, and wake up to a broth so flavorful it’ll make store-bought versions taste like sad salt water. Packed with gut-loving collagen and minerals, this slow cooker bone broth transforms soups, stews, and even your morning scrambled eggs into something extraordinary. Trust me, once you’ve tried it, you’ll never go back to the carton stuff.

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Why You’ll Love This Slow Cooker Bone Broth

This isn’t just broth—it’s kitchen alchemy at its finest. Here’s why it’s become my weekly ritual:

Set it and forget it magic: Dump everything in before bed, wake up to a house smelling like a cozy bistro. No babysitting pots like stovetop methods!
Better than vitamins: All that slow simmering pulls out collagen and minerals your joints (and skin!) will thank you for.
Pantry superhero: Makes everything taste richer—from risottos to gravy. I even freeze ice cubes of it for quick flavor boosts.
Cheap thrills: Uses bones you’d toss anyway. My butcher gives me beef marrow bones for free if I ask nicely.
Custom healing potion: Add ginger when you’re sick, turmeric for inflammation—it’s like a blank canvas for wellness.

Seriously, your future self will high-five you for making this.

Ingredients for Slow Cooker Bone Broth

Gather these simple ingredients – you probably have most in your kitchen right now! The magic happens when they all simmer together.

2-3 lbs mixed bones: My favorite combo is beef marrow bones + chicken feet (yes, really! They add amazing gelatin)
1 onion, quartered: No need to peel – those papery skins add gorgeous golden color
2 carrots, chopped: Just rough chunks – we’re not winning any knife skills contests here
2 celery stalks, chopped: Leaves and all – they pack extra flavor
2 garlic cloves, smashed: Give ’em a whack with your knife to release their magic
2 tbsp apple cider vinegar: The secret weapon that helps pull minerals from the bones
1 tsp black peppercorns: Whole, not ground – trust me on this
1 bay leaf: The little flavor powerhouse that makes all the difference
8-10 cups water: Enough to barely cover everything – no swimming pools here

See? Nothing fancy. Just real food doing what real food does best.

How to Make Slow Cooker Bone Broth

Making bone broth in the slow cooker is so simple it almost feels like cheating. Here’s exactly how I do it – with all the little tricks I’ve learned over dozens of batches.

Step 1: Prepare the Ingredients

First, give those bones a quick rinse if they’re fresh (no need if they’re roasted). I like to leave some meat on for extra flavor – those little bits add depth! Toss in your roughly chopped veggies – precision doesn’t matter here. The vinegar might seem odd, but it’s crucial – that acid helps pull all the good stuff from the bones. Just dump everything into your slow cooker!

Step 2: Slow Cook to Perfection

Now the magic happens. Cover everything with water – just until the bones are submerged. Set it to LOW (never high – we want gentle extraction). I usually start mine at night so it cooks while I sleep. Within the first hour, you might see some foam rise to the top – just skim it off with a spoon. The broth is ready when it’s deep golden and smells incredible – anywhere between 12-24 hours. The longer it goes, the richer it gets!

Step 3: Strain and Store

Here’s where patience pays off. Let the broth cool slightly, then strain through a fine-mesh sieve into jars. Pro tip: I save the bones for a second batch – they still have goodness to give! Never put hot broth directly in the fridge – let it cool completely first. Glass jars work best for storage, but leave an inch of space at the top since liquid expands when frozen.

See? Three easy steps to liquid gold. Now resist the urge to drink it all straight from the jar!

Tips for the Best Slow Cooker Bone Broth

After making gallons of this stuff, I’ve picked up some game-changing tricks that take good broth to knock-your-socks-off amazing:

Roast those bones first: 20 minutes at 400°F = deeper flavor. This is my non-negotiable step now!
Chill to skim fat easily: After refrigerating overnight, the fat forms a white cap that lifts right off. (I save it for cooking potatoes!)
Salt at the end: Adding salt while cooking can make broth bitter. I season when reheating for soups.
Second batch bonus: Bones still have life! Just cover with fresh water and veggies for a lighter “remix” broth.
Freeze flat: Pour cooled broth into zip-top bags laid sideways – perfect thin layers that thaw in minutes.

These little touches make all the difference between “meh” and “more please!”

Slow Cooker Bone Broth Variations

Once you’ve mastered the basic recipe, the fun begins! Here are my favorite ways to mix it up:

Post-Thanksgiving magic: Swap in turkey carcass bones with sage and thyme for the ultimate holiday leftover hack.
Golden immunity booster: Add 1-inch fresh ginger and 1 tsp turmeric during the last 4 hours – my go-to when colds hit.
Carnivore version: Skip the veggies entirely for a pure, collagen-rich broth that’s perfect for sipping.
Asian-inspired: Throw in star anise and a cinnamon stick – makes amazing pho base!
Fish bone bonus: Use salmon or cod frames (just 8 hours max) for a lighter, omega-3 packed broth.

The beauty? There’s no wrong way – it’s your broth canvas to paint!

Serving and Storing Slow Cooker Bone Broth

This broth is your kitchen’s secret weapon – I use it for everything! Sip it straight from a mug with a pinch of sea salt when you need warmth. It transforms ordinary rice into something restaurant-worthy, and makes the silkiest pan sauces. My favorite trick? Freeze it in ice cube trays to pop into weekday soups.

For storage, wide-mouth mason jars are my go-to. Leave an inch of space at the top (liquid expands when frozen!), and they’ll keep for 3 months in the freezer. In the fridge, use within 5 days – though mine never lasts that long. Pro tip: Label with dates so you remember which batch is which!

Slow Cooker Bone Broth FAQs

Let’s tackle those burning questions I get all the time about making this golden goodness:

Is a slow cooker good for bone broth? Absolutely! The gentle, even heat is perfect for extracting collagen without scorching. I’ve tested stovetop versus slow cooker side by side—the crockpot wins every time for hands-off convenience.

What should you not put in bone broth? Avoid starchy veggies like potatoes (they make broth cloudy) and cruciferous veggies (they can get bitter). And don’t salt it until the end—trust me on this one.

Pressure cook or slow cook? While pressure cookers are faster, slow cooking gives deeper flavor. It’s like the difference between a quick shower and a luxurious soak.

Can you overcook broth? Not really! I’ve gone 36 hours by accident once—just got richer. The bones eventually stop giving up goodness, but they won’t ruin your broth.

Nutritional Information

While exact nutrition varies based on your bones and veggies, this slow cooker bone broth is naturally low in calories but packed with protein and minerals. Think collagen for your joints, amino acids for gut health – all the good stuff your body craves! (Values are estimates; nutrition varies by ingredients/brands.)

Rate This Recipe

Did this slow cooker bone broth become your new kitchen staple? I’d love to hear how it turned out – drop your thoughts below!

Slow Cooker Bone Broth: 3-Step Liquid Gold for Gut Health

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Slow cooker bone broth is a nutrient-rich, flavorful broth made by simmering bones and vegetables for an extended period. It’s easy to prepare and perfect for soups, stews, or sipping on its own.

Author: Kitchen Hub
Prep Time: 15 mins
Cook Time: 12-24 hrs
Total Time: 12-24 hrs 15 mins
Yield: 6-8 cups 1x
Category: Soup
Method: Slow Cooking
Cuisine: Global
Diet: Low Fat

Ingredients

Scale

2–3 lbs mixed bones (beef, chicken, or pork)
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, smashed
2 tbsp apple cider vinegar
1 tsp black peppercorns
1 bay leaf
8–10 cups water

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Instructions

Place all ingredients in the slow cooker.
Cover with water, ensuring bones are fully submerged.
Set the slow cooker to low and cook for 12-24 hours.
Strain the broth through a fine-mesh sieve.
Let it cool, then store in airtight containers.

Notes

Use high-quality bones for the best flavor.
Skim off foam that rises during the first hour.
Refrigerate or freeze broth for long-term storage.
Add salt to taste after cooking.

Nutrition

Serving Size: 1 cup
Calories: 40
Sugar: 1g
Sodium: 50mg
Fat: 1g
Saturated Fat: 0.5g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 5g
Cholesterol: 10mg