This Slow Cooker Bone Broth is a recipe (if I can even call it that) that I get alot of questions about on Instagram so I decided to dedicate a blog post to this Slow Cooker Bone Broth and show you exactly how I go about getting great bone broth/bone stock to use for all of my soup recipes or anything that calls for beef or chicken broth. As you may already know, bone broth has many health benefits and with us entering into the winter months here in Arkansas, I like to keep this on hand in my freezer for the “sick months” when sniffles, colds, flus, and viruses abound.
Let’s get started with a turkey carcass. You can always use a chicken carcass, chicken feet (the best for making bone broth) or large rib bones. I always keep my carcases from whole chickens or turkeys that I cook so that I can make bone broth. After I strip the meat away, I toss the carcass along with the vegetables I cooked them with into the slow cooker. The vegetables give the bone broth a great flavor but they aren’t necessary if you don’t want to add them.
After adding the bones and vegetables in the slow cooker (I’m using 4 celery stalks and 4 carrots in my 6 quart slow cooker), add in some water. I fill my slow cooker up with water to about 1 inch under the top.
After adding the water, add in 2 cap fulls of apple cider vinegar. The reason for adding this is because it helps to draw the bone marrow from the bones. You want that marrow in your bone broth – that’s where all of the health benefits are!
After you’ve added all of your liquid to the slow cooker, this is what it should look like. You’re going to have some fabulous Slow Cooker Bone Broth in a few hours!
Place the lid on your slow cooker and get ready to sit back and let this appliance do all of the work for you!
There are many ways to make bone broth and many methods to use, but since I’m using a turkey carcas that has already been cooked on low for 11 hours, I am only cooking this bone broth on low for 14 hours. I like to do this overnight so that when I wake up the next morning, my broth is ready to cool and pour into containers for the freezer. Just set this to cook before you go to bed and let the slow cooker do all of the work for you!
Once the Slow Cooker Bone Broth is finished cooking, remove the slow cooker insert from the heating element, take the lid off, and allow the broth to cool slightly before pouring into bowls or jars.
It’s best to use glass jars and bowls if you have them, unfortunately, I had to use some plastic bowls because I didn’t have enough glass jars.
Make sure when you transfer the bone broth from the slow cooker insert to your containers that you don’t get any bone fragments in your broth. It is best to use a wire mesh strainer for this process and strain the broth into your containers, but if you’re careful and use a ladle you can scoop it into your containers safely.
I like to use a ladle, and just gently press the ladle down into the broth without stirring the broth or using any scooping movements that might stir the broth up. The bone fragments and other particles in the broth will be settled on the bottom so as long as you don’t disturb the broth while removing it you should be fine, but again, the safest method is to use a wire mesh strainer.
I like to make a big batch of this Slow Cooker Bone Broth and store it in the freezer until I need it to make soup. When I know I’ll be cooking with it, I sit it out the night before and allow it to thaw before using it. You can also thaw it out by placing the container of Slow Cooker Bone Broth in a bowl of hot water.
I hope this post on how to make Slow Cooker Bone Broth was helpful for you!
Happy broth making, friends!
Slow Cooker Bone Broth
A wonderful, nutrient dense bone broth/stock for adding to soup or any recipe that calls for broth.
- 14 cups water
- 1 carcas turkey or chicken or chicken feet/large beef or pork rib bones
- 4 celery stalks
- 4 large carrots
Place all ingredients into a 6 quart or larger slow cooker .
Place the lid on the slow cooker, set to cook on low for 14 hours.
Once finished cooking, remove lid and allow broth to cool. Pour carefully into containers, using a wire mesh strainer to strain any bone fragments or particles from the broth.
Place the lids on the containers, label, and freeze.
Set containers of broth out to thaw the night before using or place bowl of broth into hot water to thaw quickly.
Recipe comes to 0 Freestyle Smart Points.
Shared at Whatcha Crockin’