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When the weather turns cold, this Slow Cooker Bone Broth is exactly what I want simmering away. It’s deeply savory, warming, and the kind of thing I like to keep on hand all winter.
There’s nothing like a steaming bowl of bone broth when it’s cold out. Every year when the weather starts to turn, I make a couple of batches of this Slow Cooker Bone Broth and store jars in my refrigerator and freezer so I always have some ready. It’s warming, savory, and comforting on a chilly day, and I love sipping it on its own or using it as a base for soups.
Bone Broth in the Slow Cooker
My dear friend Keri gave me this recipe years ago. When she made this on her stove, it was so savory and satisfying that I wanted to make it time and time again. Of course, the best bone broths are made for 48-72 hours. Not wanting to leave the flame of my stove on for hours unattended, I made the same recipe in my slow cooker. I was so happy when it turned out beautifully!
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I take grass fed beef bones I get from our farmers market, local butchers or health food store, a little apple cider vinegar to aid in breaking down the cartilage and mix them in my slow cooker with tons of organic vegetables. You can’t imagine how incredible the broth smells as it’s bubbling away for up to 3 days. It gets better and better by the hour.
More Cozy Winter Recipes
- Turmeric Sauteed Greens
- Chicken Soup & Rice
- Immune Boosting Very Berry Smoothie
- Air Fryer Wild Mushrooms
- Homemade Electrolyte Popsicles
If you decide to make one recipe this weekend I hope it’s this one! Leave a comment below to let me know what you think or tag me on social media!
Slow Cooker Bone Broth
Ingredients
- 6 pounds beef bones
- 2 tablespoons apple cider vinegar
- 2 onions, peeled and quartered
- 2 carrots, peeled and cut in half
- 2 celery stalks, cut in half
- 2 bay leaves
- 2 tablespoons peppercorns
- 4 stems parsley
- 1 teaspoon kosher salt
Instructions
- Place the beef bones in the slow cooker, and place the remaining ingredients on top.
- Add enough water to the slow cooker to cover everything.
- Cover, set the slow cooker to low, and cook for 24-72 hours.
- Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.
Hi! Can we freeze portions of this after to use another time in soups and such? Any tips there? Thanks!
Absolutely! just make sure it’s cool before you freeze. Then when you’re ready to use it, defrost and it’s ready to go!
You can really use either setting! It cooks for so long that the overall temperature is the same either way! 🙂
Freeze in muffin tin and store when frozen in a baggie. Use to make individual bone broth servings.
The video says to put it on low for 24-72 hours, but the written recipe above says to cook on high for 24-72 hours. Which is it?
I have had my All Clad for several years and I love it! http://astore.amazon.com/weelicious-20/detail/B0007SXBUQ
What brands of slow cookers do you use? Every time I start researching I am overwhelmed with the reviews and give up my quest. 🙂
Eek, don’t give your dog cooked bones! They can splinter and pierce their throat and stomach. Read up on the raw diet if you want to give bones to your dog. some dogs can even splinter raw bones.