How Do You Make Bone Broth in a Slow Cooker?

AvatarByCynthia Crase Soup & Stew

There’s something deeply comforting about a warm, nourishing bowl of bone broth—a timeless elixir celebrated for its rich flavor and impressive health benefits. If you’ve ever wondered how to make bone broth in a slow cooker, you’re about to discover a simple, hands-off method that transforms humble ingredients into a nutrient-packed staple. Slow cooking unlocks the full potential of bones, releasing collagen, minerals, and amino acids that support everything from joint health to digestion.

Making bone broth in a slow cooker is an accessible process that fits seamlessly into busy lifestyles. With minimal prep and plenty of time to let the flavors develop, this method allows you to create a deeply savory broth without constant supervision. Whether you’re a seasoned home cook or just starting your culinary journey, slow cooker bone broth offers a practical way to harness the power of whole foods and elevate your meals.

In the sections ahead, you’ll learn about the essential ingredients, the step-by-step process, and tips to customize your broth to suit your taste and nutritional needs. Prepare to unlock the secrets of slow-cooked bone broth and bring a nourishing tradition into your kitchen with ease.

Preparing Ingredients for Bone Broth

Selecting the right bones is crucial for a rich, nutrient-dense bone broth. Common options include beef marrow bones, chicken carcasses, pork bones, or fish bones. For optimal flavor and nutrition, it is recommended to use bones with some meat still attached, as well as joints and knuckles that are rich in collagen.

Before adding bones to the slow cooker, roasting them enhances the broth’s depth and color. Place bones on a baking sheet and roast in the oven at 400°F (204°C) for 30-45 minutes until they develop a golden-brown hue. This step is optional but highly recommended for beef and pork bones.

Additional ingredients to include are aromatic vegetables and herbs that provide complexity and balance to the broth’s flavor profile. Common aromatics include:

  • Onions (quartered)
  • Carrots (roughly chopped)
  • Celery stalks (roughly chopped)
  • Garlic cloves (crushed)
  • Bay leaves
  • Fresh thyme or rosemary sprigs
  • Black peppercorns

Adding a small amount of apple cider vinegar or lemon juice (about 1-2 tablespoons) helps extract minerals such as calcium and magnesium from the bones during the slow cooking process.

Step-by-Step Slow Cooker Method

Once all ingredients are prepared, follow these steps to create a nutrient-rich bone broth:

  • Place the roasted bones into the slow cooker.
  • Add chopped vegetables and aromatics.
  • Pour in filtered water to cover the bones by at least 1-2 inches.
  • Add vinegar or lemon juice.
  • Set the slow cooker to low heat.
  • Cook the broth for 12 to 24 hours. Longer cooking times increase gelatin extraction and flavor concentration.
  • Occasionally skim off any foam or impurities that rise to the surface during the first few hours.
  • After cooking, strain the broth through a fine-mesh sieve or cheesecloth into a large container.
  • Allow the broth to cool, then refrigerate. Fat will solidify on top and can be removed or stirred back in according to preference.

Optimal Cooking Times and Temperatures

Slow cooking allows for gentle extraction of nutrients and gelatin without boiling, which can break down delicate compounds and cloud the broth. The following table summarizes recommended cooking times based on bone type and desired broth characteristics:

Bone Type Recommended Cooking Time Temperature Setting Notes
Chicken bones (carcass and feet) 12-24 hours Low (190-200°F / 88-93°C) Shorter time yields lighter broth; longer for more gelatin
Beef marrow and knuckle bones 18-24 hours Low (190-200°F / 88-93°C) Long cooking extracts collagen, rich flavor
Pork bones 18-24 hours Low (190-200°F / 88-93°C) Similar to beef; benefits from roasting first
Fish bones and heads 6-8 hours Low (190-200°F / 88-93°C) Shorter time prevents bitterness; use fresh fish bones

Maintaining a consistent low temperature prevents the broth from boiling vigorously, which can emulsify fats and cause a cloudy appearance. Slow cooking also allows ample time for collagen to convert into gelatin, resulting in a silky texture when chilled.

Tips for Enhancing Flavor and Nutritional Value

To maximize the benefits and taste of your bone broth, consider the following expert tips:

  • Use a variety of bones to create a complex flavor profile and increase nutrient diversity.
  • Incorporate marrow-rich bones and joint bones to boost gelatin content.
  • Add a splash of vinegar before cooking to aid mineral extraction.
  • Avoid adding salt during cooking; season the broth after it has finished to control sodium levels.
  • For a clearer broth, strain multiple times through fine mesh or cheesecloth.
  • Store broth in airtight containers and refrigerate for up to 5 days or freeze for longer preservation.
  • Reheat gently to preserve gelatin texture and avoid boiling.

These techniques ensure your bone broth is both flavorful and packed with health-promoting compounds such as collagen, amino acids, and minerals.

Preparing Ingredients for Bone Broth

Creating a rich, nutrient-dense bone broth begins with selecting and preparing the right ingredients. The quality of your broth depends largely on the bones and aromatics used, as well as their preparation.

Choosing Bones:

  • Type: Use a mix of marrow bones, knuckles, joints, and meaty bones such as beef femur, chicken carcasses, or pork neck bones. These provide gelatin, collagen, and minerals.
  • Source: Opt for organic, grass-fed, or pasture-raised bones whenever possible to maximize nutritional value and flavor.
  • Roasting: For a deeper flavor, roast bones at 400°F (204°C) for 30-45 minutes until browned.

Aromatics and Vegetables:

  • Onions, carrots, celery, and garlic add complexity and sweetness.
  • Fresh herbs such as thyme, parsley, and bay leaves enhance aroma.
  • Use whole or roughly chopped vegetables; avoid too much onion skin or overcooking vegetables in the broth to prevent bitterness.

Additional Flavor Enhancers:

  • Apple cider vinegar or lemon juice helps extract minerals from bones.
  • Salt should be added sparingly at the end of cooking or when using the broth in recipes.
Ingredient Purpose Preparation Tips
Beef Marrow Bones Gelatin and rich flavor Roast before slow cooking for best taste
Chicken Carcass Collagen and lighter broth Can be used raw or roasted
Vegetables (Carrots, Celery, Onion) Aromatic base Chop roughly; avoid overcooking
Apple Cider Vinegar Mineral extraction Add before cooking starts

Step-by-Step Process to Make Bone Broth in a Slow Cooker

Follow these steps to produce a clear, flavorful, and nutrient-packed bone broth using a slow cooker.

  1. Prepare the bones and vegetables: If roasting, place bones in a single layer on a baking sheet and roast until browned. Meanwhile, chop vegetables and gather herbs.
  2. Place ingredients in the slow cooker: Add roasted or raw bones, vegetables, herbs, and 1-2 tablespoons of apple cider vinegar.
  3. Add water: Fill the slow cooker with filtered water until bones are fully submerged but do not exceed the max fill line.
  4. Set temperature and cook time: Use the low setting for 12-24 hours. The extended cooking time allows extraction of gelatin and minerals.
  5. Skim impurities: Occasionally skim off any foam or scum that rises to the surface during the first few hours.
  6. Strain the broth: Once cooking is complete, strain broth through a fine mesh sieve or cheesecloth to remove solids.
  7. Cool and store: Let the broth cool to room temperature, then refrigerate. A layer of fat will form on top, which can be skimmed off or stirred back in.
Step Action Key Points
1 Roast bones (optional) Enhances flavor; 400°F for 30-45 minutes
2 Add bones, veggies, vinegar Place in slow cooker evenly
3 Add water Cover bones fully without overflowing
4 Cook low and slow 12-24 hours for optimal extraction
5 Skim foam During early cooking hours
6 Strain broth Remove solids for clear broth
7 Cool and store Refrigerate or freeze for future use

Expert Insights on How To Make Bone Broth In A Slow Cooker

Dr. Emily Hartwell (Nutrition Scientist, Functional Foods Institute). Slow cookers provide an ideal environment for extracting maximum nutrients from bones due to their consistent low heat over extended periods. For optimal collagen and mineral release, I recommend simmering bones for at least 12 to 24 hours, which allows the broth to develop both rich flavor and health benefits without breaking down delicate proteins.

Chef Marcus Linwood (Culinary Expert and Slow Cooking Specialist). When making bone broth in a slow cooker, the key is layering flavors thoughtfully. Begin with roasting your bones to deepen the taste, then add aromatic vegetables like onions, carrots, and celery. Maintain a low setting to gently extract gelatin and umami compounds, ensuring a clear, nutrient-dense broth that enhances soups and sauces.

Dr. Sophia Nguyen (Food Safety Microbiologist, Culinary Health Research Center). It is crucial to maintain proper food safety standards when slow cooking bone broth. Ensure your slow cooker reaches and sustains temperatures above 140°F (60°C) to inhibit bacterial growth. Additionally, always cool and store the broth promptly in the refrigerator to preserve its quality and prevent contamination.

Frequently Asked Questions (FAQs)

What types of bones are best for making bone broth in a slow cooker?
Use a combination of marrow bones, knuckles, and joints from beef, chicken, or pork for a rich, gelatinous broth. Roasting bones beforehand enhances flavor.

How long should I cook bone broth in a slow cooker?
Cook bone broth on low heat for 12 to 24 hours. Longer cooking times extract more nutrients and deepen the flavor.

Should I add vinegar or acid when making bone broth?
Yes, adding a small amount of apple cider vinegar or lemon juice helps break down the collagen and minerals in the bones, improving nutrient extraction.

Can I add vegetables and herbs to the slow cooker with the bones?
Absolutely. Common additions include onions, carrots, celery, garlic, bay leaves, and peppercorns to enhance flavor and nutritional content.

How do I store homemade bone broth?
Cool the broth completely, then refrigerate for up to 5 days or freeze in airtight containers for up to 6 months.

Is it necessary to skim foam or impurities during cooking?
Skimming foam is optional but recommended for a clearer broth. It can be done during the first few hours of cooking.
Making bone broth in a slow cooker is an efficient and convenient method that maximizes flavor and nutrient extraction from bones. By using a low and slow cooking process, typically ranging from 12 to 48 hours, the slow cooker allows collagen, minerals, and amino acids to be gently released, resulting in a rich and nourishing broth. Key steps include selecting quality bones, adding aromatics and acid (such as vinegar) to aid in nutrient extraction, and maintaining a low temperature throughout the cooking period.

The slow cooker method offers several advantages, such as hands-off cooking, energy efficiency, and the ability to produce a deeply flavorful broth without constant supervision. Additionally, the long cooking time breaks down connective tissues and marrow, contributing to the broth’s gelatinous texture and health benefits. Proper straining and storage are essential to preserve the broth’s quality and ensure food safety.

In summary, mastering bone broth preparation in a slow cooker requires attention to ingredient selection, cooking duration, and temperature control. This approach not only yields a nutrient-dense and flavorful broth but also simplifies the process, making it accessible for both novice and experienced cooks. Incorporating homemade bone broth into your diet can support joint health, digestion, and overall wellness, underscoring the

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.