jar of homemade slow cooker bone broth

How to Make Bone Broth in a Slow Cooker


  1. Bones - as many as you have in any combination (beef, pork, chicken, turkey)
  2. 1 onion, quartered
  3. 4 cloves garlic (or more if desired)
  4. 3 Tablespoons black peppercorns 


  1. Boil your bones: this has been something I have done with every batch since the first one in the video. It tends to get out all the gross impurities that you certainly don't want floating in your precious broth. I have found some bones have more gunk than others, but it's always a good bet to boil them first.
  2. Drizzle with olive oil and roast at 450°F for about 40-45 minutes. Yes, it's aggressive, but it makes the bones dark, toasted, and fragrant which will mean more flavorful broth.
  3. Add onions, garlic, black peppercorns, and some apple cider vinegar. This adds a bit of flavor to the broth without overpowering the meatiness. The vinegar helps extract the nutrients from the bones resulting in a more gelatinous broth.
  4. JUST cover with water. Not too much so the ingredients are floating around. It'll be too much water and your broth won't gel up.
  5. Cook for as long as you can. The longest I have left my broth is what you saw in the video. For my subsequent batches, I've left most of them in for closer to 36 hours. I told you, I'm impatient.
  6. Strain out solids. Discard bones, fat, gunk. Keep any meat to use for meals (short ribs, ox tail, etc) 
  7. Add a cup or so of ice cubes to help cool it down quickly and transfer to a large shallow dish. This will help drop temperature rapidly and avoid contamination. Place dish in an ice bath or in a cold garage until cool enough to transfer to refrigerator. Allow to cool competely. Transfer to jars and use within 5 days. 


  • Try to use the highest quality bones you can. Organic, grass-fed, pasture raised if at all possible. The boiling stage does help to eliminate impurities, but starting with a good quality bone is important. 
  • I am not including macro information on this because there are so many variables when making bone broth. It tends to be high in protein, but I urge you to check the macros based on the ingredients that you use. 

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