How To Cook Bone Broth In Slow Cooker [GUIDE]

Bone broth has been celebrated for centuries, not only for its rich, savory flavor but also for its remarkable nutritional benefits. Packed with collagen, gelatin, amino acids, and minerals, this elixir supports joint health, gut function, immune resilience, and overall wellness. Unlike ordinary stock, bone broth requires a slow, patient simmer to extract the full spectrum of nutrients locked within bones and connective tissue.

Using a slow cooker to make bone broth is particularly appealing because it allows you to extract maximum flavor and nutrition with minimal effort. You can start it in the morning and return hours later to a kitchen filled with the comforting aroma of simmering bones, ready to nourish both body and soul. While the process requires time, the outcome-a rich, golden, silky liquid-is well worth the patience.

Contents

• 1 How Long To Cook Bone Broth In Slow Cooker
• 2 How To Tell If It Is Done
• 3 Ingredients Needed
• 4 How To Cook Bone Broth In Slow Cooker
• 5 When Things Go Wrong
• 6 Expert Tips
• 7 Can I Do This Without A Slow Cooker?
• 8 Reheating Leftovers In Slow Cooker
• 9 FAQs
  • 9.1 What Types Of Bones Are Best For Making Bone Broth In A Slow Cooker?
  • 9.2 Do I Need To Roast The Bones Before Adding Them To The Slow Cooker?
  • 9.3 How Much Water Should I Add To The Slow Cooker For Bone Broth?
  • 9.4 Should I Add Vegetables And Herbs To Bone Broth?
  • 9.5 What Temperature Setting Should I Use On The Slow Cooker?
  • 9.6 How Long Should I Cook Bone Broth In A Slow Cooker?
  • 9.7 Do I Need To Skim The Fat Or Impurities During Cooking?
  • 9.8 Can I Freeze Bone Broth Made In A Slow Cooker?
  • 9.9 How Do I Know When Bone Broth Is Ready?
  • 9.10 Can I Reuse The Bones For A Second Batch Of Broth?

How Long To Cook Bone Broth In Slow Cooker

Time is the secret ingredient in bone broth. While stovetop methods may take hours of attention, a slow cooker allows you to set it and forget it, producing a broth that is both flavorful and nutrient-dense.

For a basic guideline:

• Chicken bones: 12-24 hours
• Beef bones: 24-48 hours
• Fish bones: 6-12 hours

The reason for the variation is the density of the bones and the amount of connective tissue. Chicken bones release gelatin relatively quickly, giving a thick, luxurious texture in a shorter period. Beef bones, particularly marrow-rich or knobby joints, need a longer cooking time to fully break down collagen. Fish bones, being more delicate, require far less time, or the broth can become overly fishy or bitter.

Low and slow is the mantra: cooking at a low temperature for extended hours ensures maximum nutrient extraction without bitterness or cloudiness.

How To Tell If It Is Done

Determining doneness is more about texture and flavor than a strict timetable. Here’s what to look for:

1. Color and clarity: A rich, deep golden or amber color indicates that the bones have released their nutrients. Beef broth tends to be darker, chicken more golden, and fish a pale, translucent hue.
2. Gelatinous consistency: Once cooled, properly cooked bone broth should gel in the refrigerator. If it remains thin and watery, it may need longer cooking.
3. Aromatic depth: The aroma should be rich, savory, and complex, not sharp or metallic.
4. Taste: A perfectly cooked broth will be savory, slightly sweet, and full-bodied. If it tastes flat, under-extracted, or bland, consider simmering longer.

Ingredients Needed

The beauty of bone broth is its simplicity, but selecting the right ingredients can dramatically enhance flavor and nutritional content.

• Bones: Chicken carcasses, beef marrow bones, oxtail, pork bones, or fish frames. A mix of marrow, joints, and knuckles is ideal for gelatin.
• Vegetables: Onion, carrot, celery, and garlic add aromatic depth. Optional additions include leeks, fennel, or parsnips.
• Herbs and spices: Bay leaves, thyme, parsley stems, peppercorns, and ginger (for fish or chicken broth).
• Acid: A splash of apple cider vinegar or lemon juice helps draw minerals from the bones.
• Water: Enough to fully cover the ingredients, but avoid overfilling the slow cooker.

Avoid adding salt until the end, as it can concentrate during long cooking.

How To Cook Bone Broth In Slow Cooker

1. Prepare the bones: Roast beef or chicken bones at 400°F (200°C) for 30-45 minutes to deepen flavor. Fish bones usually don’t need roasting.
2. Load the slow cooker: Place bones, vegetables, herbs, and a splash of acid in the slow cooker. Cover with filtered water.
3. Set and forget: Cook on low heat for the recommended hours based on bone type. Occasionally skim off any foam or impurities that rise to the top.
4. Strain: Use a fine-mesh sieve or cheesecloth to remove solids.
5. Cool and store: Let broth cool slightly before transferring to storage containers. Refrigerate for up to 5 days or freeze for up to 6 months.

When Things Go Wrong

Even with a slow cooker, things can occasionally go awry:

• Cloudy broth: Often caused by boiling rather than slow simmering. Slow and low yields clear, amber broth.
• Bitter taste: Overcooked vegetables or fish bones can add bitterness. Remove delicate vegetables halfway through cooking if necessary.
• Weak flavor: Insufficient bones or short cooking time. Adding roasted bones or simmering longer usually solves this.
• Unpleasant odor: Often due to improper bone cleaning or old bones. Always rinse bones and remove excess blood.

Expert Tips

1. Mix bone types: Combining marrow bones with joint bones maximizes flavor and gelatin content.
2. Cold water start: Begin with cold water for gentle extraction.
3. Acid is key: A tablespoon of vinegar per quart of water helps extract minerals.
4. Avoid overfilling: Leave at least 1-2 inches of space in your slow cooker to prevent boiling over.
5. Store smartly: Freeze in ice cube trays for single-serving portions or in mason jars for larger batches.

Can I Do This Without A Slow Cooker?

Absolutely. Bone broth can be made on the stove or in an Instant Pot/pressure cooker.

• Stovetop: Simmer gently in a large stockpot for the same durations mentioned above. Requires occasional skimming.
• Instant Pot/Pressure Cooker: Reduces cooking time dramatically. Chicken bones: 2 hours, beef bones: 3 hours, fish: 30-45 minutes. Pressure cooking extracts nutrients efficiently but may produce a slightly cloudier broth.

Each method has pros and cons-slow cooking offers maximum depth of flavor with minimal attention, while pressure cooking is faster but less “hands-off”.

Reheating Leftovers In Slow Cooker

Reheating in a slow cooker is ideal, especially for large batches:

1. Transfer broth to the slow cooker.
2. Cover and set to low to prevent scorching or evaporation.
3. Heat for 1-2 hours, stirring occasionally.
4. Once steaming, taste and adjust seasoning.

Avoid reheating multiple times in the slow cooker to prevent loss of flavor and nutrients.

FAQs

What Types Of Bones Are Best For Making Bone Broth In A Slow Cooker?

For a rich and flavorful bone broth, use a combination of marrow bones, knuckle bones, and joints from beef, chicken, or pork. Marrow bones provide deep flavor and gelatin, while joints and knuckles add collagen, which contributes to a thicker, more nutritious broth.

Do I Need To Roast The Bones Before Adding Them To The Slow Cooker?

Roasting bones is optional but recommended, especially for beef or lamb, as it enhances the flavor and color of the broth. Roast bones at 400°F (200°C) for 30-45 minutes until they are browned before transferring them to the slow cooker.

How Much Water Should I Add To The Slow Cooker For Bone Broth?

Fill the slow cooker with enough water to cover the bones completely, usually about 8-12 cups depending on the size of your slow cooker and the amount of bones. Avoid overfilling to prevent spillage during long cooking.

Should I Add Vegetables And Herbs To Bone Broth?

Yes, adding aromatics such as onions, carrots, celery, garlic, and herbs like parsley, thyme, and bay leaves enhances the flavor. Add these ingredients in the last few hours of cooking to preserve their freshness and prevent bitterness.

What Temperature Setting Should I Use On The Slow Cooker?

Use the ’Low’ setting for slow cooking, as it allows collagen and nutrients to extract gradually without boiling, which can make the broth cloudy or bitter. Cooking on ’High’ is acceptable if you need to shorten the cooking time but may reduce clarity.

How Long Should I Cook Bone Broth In A Slow Cooker?

Cook chicken bones for 12-24 hours and beef or pork bones for 24-48 hours. Longer cooking times extract more minerals and collagen, resulting in a richer, more gelatinous broth. Check occasionally to ensure water levels remain sufficient.

Do I Need To Skim The Fat Or Impurities During Cooking?

Yes, it’s recommended to skim off foam or impurities that rise to the surface during the first few hours of cooking. After cooking, you can refrigerate the broth and remove the solidified fat on top for a leaner broth.

Can I Freeze Bone Broth Made In A Slow Cooker?

Absolutely. Let the broth cool completely, then transfer it to airtight containers or freezer-safe bags. It can be stored in the freezer for up to 6 months. Portioning it into ice cube trays is a convenient way to use small amounts for recipes.

How Do I Know When Bone Broth Is Ready?

Bone broth is ready when the liquid is rich in flavor, slightly golden or amber in color, and has a gelatinous texture when cooled. Taste the broth; it should have a deep, savory flavor. Chicken broth typically thickens slightly when refrigerated, while beef broth becomes more gelatinous.

Can I Reuse The Bones For A Second Batch Of Broth?

Yes, you can reuse bones for a second, lighter batch. The second batch will be less gelatinous and flavorful but still nutritious. Simmer the bones for 12-24 hours again, and consider adding fresh vegetables and herbs to enhance flavor.