Slow Cooker Bone Broth
Type: Broths and Stocks
  • bones of chicken (free of any skin), lamb or beef
  • water to cover generously
  • about ¼ cup apple cider vinegar to every half gallon of water
  1. Combine all ingredients in a slow cooker on a low setting. If the bones have meat on them, after 3-8 hours, remove the bones and allow them to cool slightly. Once the bones are cool enough to handle, remove any remaining meat from the bones and place the bones back into the slow cooker. Allow the bones to cook for a total of 24-72 hours.
  2. Render the bone broth by removing the bones and pouring the broth into sealable containers. The particulate matter is nutritious as well as the clear liquid, but if you like a cleaner look, you can strain out the particulates with a coffee filter or a few layers of cheesecloth. Bone broth will keep for about a week in the fridge, or it can be frozen for later use.
Continuous Slow Cooker Bone Broth
  1. To keep a continuous batch of bone broth going, follow the above recipe for Slow Cooker Bone Broth and ladle out the broth as you need it. Replace the liquid with water and a few tablespoons of apple cider vinegar and allow the broth to cook for another 24 hours before removing additional bone broth. This process can be repeated indefinitely if more bones are added periodically.
Recipe by Party Inspiration at