Slow Cooker Bone Broth (Complete Guide)

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Slow cooker bone broth is one of the most nourishing, versatile things you can make at home, and with a crockpot, it practically makes itself. This complete guide walks you through choosing the best bones, how long to cook them, how to store your broth, and the best ways to use it in everyday cooking.

Two cups filled with broth and topped with fresh Rosemary leaves.

I've been making bone broth for years, and the slow cooker is hands down the easiest way to do it. You set everything up in the morning, go about your day, and come home to a pot of something deeply savory and good. I usually aim for around 8 hours — that's plenty of time to develop a rich, hearty flavor with the help of a few aromatic vegetables and bones that still have some meat on them.

It's healthy, genuinely delicious, and one of the most useful things to keep stocked in your fridge or freezer. Whether you sip it warm like a cup of tea, enjoy it as a bone broth breakfast with eggs, make bone broth hot chocolate, or use it to deepen homemade soups and stews, sauces, and grains, a good homemade bone broth is pure kitchen magic. Here's everything you need to know.

Also, check out my How To Poach a Chicken recipe and 35 Easy Homemade Recipes For Chicken Broth.

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Why You’ll Love This Slow Cooker Bone Broth
Ingredients & Notes
What Kind of Bones Are Best for Bone Broth?
Should You Roast the Bones First
How Long to Cook Bone Broth in the Crockpot
How to Use Bone Broth
Recipe FAQs
Recommended
📖 Recipe

Why You’ll Love This Slow Cooker Bone Broth

Nourishing: Bone broth is rich in collagen, amino acids, and minerals that support gut health. Slow-cooking draws these nutrients out of the bones over time, giving you a broth that's as good for you as it tastes.
Easy and affordable: With bones from your local butcher, a handful of vegetables, and a few pantry staples, you can make a better bone broth at home than anything you'll find at the store for a fraction of the cost. It's also a great way to use up vegetable scraps.
Perfect for meal prep: Make a big batch on the weekend, store it in the fridge or freezer, and you'll have a flavorful base for soups, stews, sauces, and grains all week long. Or just heat a mug of it when you need something warming.

Ingredients & Notes

Here's what you need to make this slow cooker bone broth recipe:

Animal bones: Look for bones that still have a little meat on them. That's the key to a broth with real depth. Beef bones, marrow bones, and soup bones work especially well, but pork, lamb, turkey, or chicken bones are all great options. I usually pick mine up at my local farmer's market or butcher. Check out my How To Poach a Chicken recipe if you'd like to make a broth using a whole bird.

Vegetables, or vegetable scraps: I often make bone broth using vegetable scraps from the fridge, since you’ll strain and discard the solids anyway. Use ends, peels, roots, and stalks from carrots, shallots, and a large onion, plus celery stalks or leeks for extra flavor. Yellow onions, scallions, and celery are my favorites (sometimes I throw in the whole vegetable). Yellow onion adds sweetness; celery brings a lovely savory richness.

Vegetables and veggie scraps on a wooden board.

Herbs: Use what you love. Fresh or dried thyme and rosemary both work beautifully, and I always add garlic. It's technically a vegetable, but I treat it like a seasoning here. After hours of slow cooking, the sharp bite mellows into something sweet and balanced.

A variety of fresh herbs on a wooden table.

Sea salt or Himalayan salt: I keep it light in the broth itself, just enough to bring the flavors together. You can always season more when you're serving or using it in another dish.
Other seasoning (optional): Vegetable Broth Seasoning or Vegetable and Gluten-Free Bouillon Cubes add an instant layer of depth and make the broth good enough to sip on its own.

Apple cider vinegar, garlic, sea salt, Rosemary sprigs, Bay leaves, and bouillon cubes on a wooden table.

Apple cider vinegar or tomato paste (optional): Due to its acidity, mild-flavored apple cider vinegar is said to help draw minerals out of the bones. I also like it because a touch of this fermented liquid helps balance out the overall flavors and fattiness of the broth. Tomato paste is a good swap if you prefer. It adds a subtly sweet, rounded flavor instead.
Optional add-ins for extra flavor: Green onions, peppercorns, bay leaves, parsley, sage, fresh ginger, turmeric, red pepper flakes, or a pinch of onion powder. Use these sparingly — the bones and vegetables should stay the star.

What Kind of Bones Are Best for Bone Broth?

The best bone broth starts with bones that still have a little meat on them, and I love adding a few marrow bones for extra richness and body. Bare bones alone won't give you enough flavor.

My favorites:

Soup bones with some meat on them: Beef, pork, or oxtail are my go-tos.
Marrow bones or knucklebones: Great for adding body and collagen, especially when mixed with meatier bones.
Meaty short ribs or neck bones: Chicken neck bones are a particular favorite of mine.
Leftover roast bones: Big beef bones from a Sunday roast work beautifully here.

Tip: If you’re using bones with little meat, just add a few meaty cuts so your broth still has that hearty, slurpable flavor. The goal is balance: flavor from meat, body from collagen, and richness from bone marrow.

Should You Roast the Bones First

Short answer: I usually don’t, but there’s no right or wrong here. It depends on what kind of bones you’re using and what kind of flavor you want. Both methods work; it’s simply a choice between a lighter, cleaner broth and a deeper, more robust one.

Roast the bones first if you’re using mostly bare bones with very little meat. You won’t extract much flavor from slow-cooking bones alone, and roasting will deepen the stock’s aroma and color. To roast, rinse the bones, place them on a rimmed baking sheet, season lightly with salt and olive oil, and roast in a 400°F (200°C) oven until golden, about 25–30 minutes. Roasting your bones will result in a darker broth with a different flavor.
Skip roasting if you’re using meatier bones (which I recommend). You'll get a slightly lighter, cleaner broth that's lovely for sipping straight from a mug.

Tip: If you've used meatier bones, pull the tender cooked meat off before discarding everything else. Season it with a little salt, oregano, and olive oil. It's delicious on its own or piled onto garlic crostini.

How Long to Cook Bone Broth in the Crockpot

A pot filled with slow cooked bone broth and meat bones.

I usually let it go for 6 to 12 hours, and at the 8-hour mark, I'm almost always happy with it. Longer cooking helps extract more collagen and flavor, but beyond 24 hours, you're mostly just losing liquid without gaining much more in return.

That said, trust your senses more than the clock. A deep, meaty aroma, a rich brownish color, tender fall-off-the-bone meat, and a good taste test will tell you everything you need to know.

How to Use Bone Broth

A few of my favorite ways to put it to work:

Soups and stews: It's a natural base for hearty soups like my Asian-inspired Bok Choy Soup or Purple Soup.
Cooking grains: Use bone broth instead of water for rice or quinoa to add extra flavor.
Sipping straight: Warm a mug, add a pinch of sea salt, and drink it like tea. It's one of my favorite afternoon pick-me-ups.
Bone broth hot chocolate: Yes, it’s delicious and genuinely comforting.
Sauces and gravies: A wonderful base for quick pan sauces or a simple homemade gravy.
Vegetables and sides: Stir it into mashed cauliflower or add it to a stir-fry for extra flavor.
Sweet mashed plantains: One of my favorite uses — the broth adds a quiet savory note that makes them even better.

Tip: When I drink broth on its own, I like to add fresh parsley or cilantro, a little black pepper, or even a small grating of Parmesan. Make it your own.

Two cups of bone broth drinks garnished with fresh Rosemary sprigs.

Recipe FAQs

How long does bone broth last in the fridge?

Bone broth keeps for about 3 to 4 days in the refrigerator. Let it cool completely, remove the large bones, and strain the liquid before transferring it to airtight containers. Once chilled, you'll likely see a layer of solidified fat on top — skim that off before reheating. It's not waste, though: save it in a small jar and use it in place of butter or oil for cooking.

Can you freeze bone broth?

Yes, and it freezes beautifully for up to 6 months.
Once the broth has cooled, strain it and store it in glass jars or freezer-safe containers, leaving some space at the top for expansion. Thaw it in the fridge overnight before you plan to use it. If you only have a small amount left, you can freeze it in ice cube trays and use the cubes later in soups, sauces, or make an iced bone broth cocoa.

Where do you buy quality bones?

I usually get mine at my local farmer’s market, and I can often order them in advance if I ask. You can also try your local grocery store butcher; just ask for soup bones. Even if they’re not on display, they usually have them in the back and are happy to sell them to you.
When possible, look for organic bones, 100% grass-fed beef bones, and pastured chicken bones. Yes, they can cost a little more, but the difference in flavor and quality is absolutely worth it. And don’t forget: sometimes you can find excellent, sustainably sourced bones online at very reasonable prices, too.

Can I make bone broth in an Instant Pot?

Yes, you can make bone broth in an Instant Pot or pressure cooker. However, in my experience, it doesn’t develop the same richness and deep flavor as it does when made slowly in a slow cooker or crock pot.
If you do choose to use an Instant Pot, I recommend cooking it on high pressure for about 2 hours. You’ll still get a good broth, it just won’t have quite the same depth as the long, slow simmer.

Can I cook bone broth on the stove?

Absolutely. If you're going to be home all day, a large stovetop pot (around 8 quarts) works well. Plan for at least 8 to 12 hours of gentle simmering. I usually start it in the morning and let it go while I'm doing other things around the house.

Can I buy bone broth at the grocery store?

Nothing beats homemade, but on a busy week, store-bought works fine. Look for it in the broth and stock aisle, or check the freezer section in some stores. Once opened, it keeps for about a week in the fridge or up to a year in the freezer — though 3 to 6 months is the sweet spot for best quality. There are plenty of options and flavors available, so it really comes down to what you enjoy and what fits your needs.

How do you make bone broth for dogs?

If you have a dog at home, they will almost certainly be hovering around the kitchen the entire time this is cooking. Our dog Porthos absolutely loses his mind for it. I usually add a couple of tablespoons to his dinner. If you're making broth specifically for your dog, leave out all onion family members: onions, leeks, scallions, and chives are not safe for dogs. Stick to simple ingredients: bones and dog-friendly vegetables like carrots and celery. Keep it plain, strain it well, and let it cool completely before serving.