Slow Cooker Bone Broth

5 from 10 votes

A hearty homemade bone broth drink made in a crockpot—perfect for breakfast, a pick-me-up afternoon drink, or as a base for a delicious soup!

Prep Time10

Cook Time8

Total Time8 10

Course: Soups and Salads

Cuisine: American

Servings: Servings

Calories: 250kcal

3 cups vegetable ends from carrots, shallots, green onions, or dark green ends of leeks
1 large yellow onion peeled and coarsely chopped (you can also use celery instead)
3 cloves garlic crushed
3 to 5 pounds beef bones or beef marrow bones if preferred, you can also use pork neck bones or chicken necks
2 tablespoons apple cider vinegar
2 cubes vegetable bouillon optional
Black pepper 10 turns with the pepper mill
2-3 sprigs fresh Thyme or Rosemary
2 tablespoons sea salt

In an 8 QT slow cooker, cover the bottom with all the vegetable ends, the onion, and the garlic.
Add the meat bones and pour the vinegar over the bones—season with salt or vegetable broth seasoning and pepper. Then throw in the fresh sprigs.
Cover everything with water but leave about 1-inch space between any liquid and the pot's rim or fill the pot to its maximum capacity.
Throw in the vegetable bouillons (optional)
Cook on low for 8 to a maximum of 24 hours.
When ready, allow the broth to cool. Remove the big pieces of meat with a large slotted spoon, then strain the stock into a large bowl.
Transfer the liquid to airtight containers and refrigerate up to 4 days or freeze up to 6 months.
Immediately enjoy the meat bones or peel off the soft meat and enjoy in casseroles, omelets, etc.

After refrigeration, always skim off the fat congealed on top before reheating or using it as a soup or stew base.