How To Make Slow-Cooker Bone Broth

Stocks and broths can be so nourishing and hydrating, and today I want to tell you how to make your own simple broth from scratch!⁠

Bone broth is so easy to make, especially if you have some scraps leftover from a meal. I usually start with the leftovers from a whole roasted chicken (carcass/bones with meat pulled off), or the bones from a few bone-in grass-fed steaks that I’ve saved in the freezer.⁠

Veggies to toss in include: a sliced onion, some whole garlic cloves, 3 stalks chopped celery, 3 chopped carrots (like you would if you were making a soup), 1 Tbsp apple cider vinegar, 2-3 bay leaves, 1 tsp black peppercorns. Do NOT add salt until you’re done cooking because the liquid will concentrate as it cooks, and no one needs too-salty bone broth!

You can roast the beef bones ahead of time (in the oven at 400º for 20ish minutes) to deepen the flavor, but it’s not required.⁠

In a slow cooker or crockpot: add all ingredients and pour in enough water to cover and fill to the upper edge of the crock. Cook on low 12-16 hours.⁠ DO NOT add salt until you’re done crocking because the liquid will concentrate as it cooks, and no one needs too-salty bone broth!

In an instant pot: add all ingredients and pour in enough water to cover and fill to the max fill line of the pot. Cook on for 2 hours.⁠

For a VEGAN broth, eliminate the meat parts and double down on veggies – cook in the slow cooker on low 1 hour and in the instant pot for 30 minutes.⁠

Once your broth is done cooking, strain all the solids out of it (discard those) before transferring it to jars to cool completely.⁠

These broths make a great savory sipping beverage or can be the base for soups and sauces. Store I the fridge up to 5 days or portion into 1-cup portions and freeze it for future use.

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