Crockpot Bone Broth
Posted: 01/26/22
Updated: 12/22/22
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This crockpot bone broth is deeply flavorful and nutritious! Super simple to make, in just three easy steps. The perfect addition to any paleo, Whole30, or keto diet!
What Makes This Recipe So Good
- It cooks for over 24 hours! A low and slow simmer for this crockpot bone broth means even more flavor and nutrients are released from the ingredients. There truly are few things as healthy and delicious as this broth.
- It’s super easy to make! Simply add all ingredients to a crockpot and cook them on low for 1-2 days. Then, strain the broth and enjoy – that’s it!
- It takes all soups and stews to the next level! A good homemade broth is beyond better than anything you’d find at the store. Everyone will surely tell the difference in future recipes with this carefully crafted broth.
Key Ingredients
Chicken or Beef Bones – Either chicken or beef bones will work in this crockpot bone broth recipe! You can either purchase bones from your local grocery store or butcher shop, or save leftover bones from previous meals. I highly recommend starting a storage bag of leftover chicken and beef bones in your freezer. If you roast and eat an entire chicken, then simply transfer the carcass to a zip-top bag in the freezer. Once you’ve collected 2-3 pounds of broth, defrost them and turn them into homemade bone broth!
Apple Cider Vinegar – While optional, apple cider vinegar is helpful in breaking down the collagen in animal bones. By using apple cider vinegar, you will be able to further extract as many nutrients as possible from your bones. Therefore, with a little vinegar you’ll have an even more beneficial crockpot bone broth!
Chef’s Tips
- The longer you cook, the better. If you have an entire 48 hours to let your crockpot work its magic, then go ahead and let it! However, if you’re short on time, then just 24 hours will still yield a healthy and flavorful broth.
- Add or remove any seasonings you’d like! Feel free to throw in a chopped onion to the mix, or even a teaspoon of your favorite dried herbs. No matter how you choose to season this crockpot bone broth, I guarantee it’ll taste delicious.
- Freeze any unused broth for future use! To do this, cool the broth to room temperature before storing in an airtight container. Then transfer the broth to the freezer where it will maintain its freshness for up to 3 months.
Other Crockpot Recipes You’ll Love
- Slow Cooker Meatloaf
- Slow Cooker Tom Kha Soup
- 25 Keto Slow Cooker Recipes
- Dreamy Crockpot Chicken and Rice
- Crockpot Queso Dip
Crockpot Bone Broth
This crockpot bone broth is deeply flavorful and nutritious! Super simple to make, in just three easy steps. The perfect addition to any paleo, Whole30, or keto diet!
servings
Ingredients
- 2-3 pounds chicken and/or beef bones necks and/or feet
- 1 tablespoon apple cider vinegar
- 1 carrot sliced
- 1 celery stalk sliced
- 2-4 cloves garlic smashed
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- several sprigs of fresh rosemary and/or thyme
- water
Equipment
- Crockpot
Instructions
- Add all ingredients to a crockpot and fill with enough water to cover.
- Cook on low for 24-48 hours, adding more water to keep bones covered, as needed.
- Let broth cool slightly before straining through a fine mesh strainer. Store in airtight containers in the fridge for up to 7 days.
Nutrition Information
Serving Size: 1serving, Calories: 165kcal, Protein: 2g, Fat: 17g, Saturated Fat: 1g, Sodium: 201mg, Potassium: 25mg, Total Carbs: 1g, Fiber: 1g, Sugar: 1g, Vitamin A: 902IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Recipe is in process but it was pretty easy to throw together – making my own to save money and so I can give to my kiddo who had an allergic reaction to the kettle and fire one.
Question: do I also need to peel skin off the necks and backs or can I leave it? I know I need to peel the feet but wasn’t sure about leaving a bit on the backs and necks.
Sure, some skin on the necks and backs is fine!