Slow Cooker Bone Broth

Slow Cooker Bone BrothMakes about 8 cups of broth


  • 4 pounds beef or chicken bones (if possible, include some red marrow bones)
  • Two medium carrots, chopped
  • Two celery stalks, chopped
  • One medium leek, trimmed and chopped
  • One medium onion, sliced
  • Two garlic cloves diced
  • Two bay leaves
  • Two tablespoons black pepper
  • One tablespoon apple cider
  • Pinch of salt


Add bones and vegetables to a slow cooker—season with bay leaves, black pepper, apple cider vinegar, and salt. Fill with water. Cook on low for 18 – 48 hours.

Strain broth with a filter or through cheesecloth. Let cool. A layer of fat will usually gelatinize on the top; you do want to discard it before warming up because otherwise, that fat will disperse back into the broth when it’s warmed.

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Stephanie Ouellette