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Homemade Bone Broth in the Slow Cooker
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Bone Broth Recipe in Slow Cooker

Homemade Bone Broth in Slow Cooker
Course Drink
Prep Time 5 minutes
Cook Time 20 hours
Author Amy Tinnin


  • 2-3 pounds of soup bones like Beef Pipe Bones (ask your butcher) You can also mix these with marrow bones with a little bit of meat on them such as Oxtail or knuckle bones. Ask your butcher to cut these in half or into pieces. You can also use chicken bones.
  • 2 carrots cut in half. No need to peel them.
  • 2 celery stems cut into thirds
  • 1 small - medium onion, chopped White or Yellow
  • 1-2 Tbsp. minced garlic
  • 2 Tbsp. apple cider vinegar -Braggs Raw Unfiltered Organic Apple Cider Vinegar with Mother¬† this helps to extract the nutrients from the bones.
  • a little salt and pepper.
  • water to cover the bones. Fill the slow cooker with water leaving a little room from the top.


  • Add soup bones to pressure cooker.
  • Add apple cider vinegar and garlic.
  • Add all vegetables and a little salt and pepper. (I like to season the broth before I actually drink it.)
  • Add water covering bones. Almost to the top of the slow cooker
  • Cook on low for 20-24 hours. Some slow cookers only go to 20 hours.
  • Once it's finished remove bones, let cool then freeze them. You can actually use the bones one more time to make bone broth. Just freeze the bones.
  • Remove vegetables and strain the broth.
  • Pour yourself a cup of bone broth, salt to taste if desired.
  • Let cool then store bone broth in mason jars for up to a week in the refrigerator.


When your broth is stored it will sometimes form a film of fat on top. Once you reheat the broth, it will dissolve. I like to reheat my broth on the stovetop instead of the microwave. I feel the microwave can damage the nutritional benefits. I also add a little salt to my cup of broth.