Slow cooker bone broth (beef, chicken, or fish) is liquid gold for a keto kitchen. Bones, aromatics, and a splash of vinegar simmer for a day or three into a rich, collagen-packed broth that supports gut health, joints, and skin. It is the most hands-off recipe you will ever make, and the aroma alone is worth the wait.
There’s something deeply comforting and restorative about a warm cup of homemade bone broth. It’s a liquid gold, packed with collagen, minerals, and amino acids that support gut health, joint mobility, and glowing skin. This slow cooker recipe is my go-to for a truly hands-off approach to creating the most flavorful and nutrient-dense broth. Whether you’re following a keto lifestyle or simply want to add a powerhouse of nutrition to your diet, this recipe is your perfect starting point. Let it simmer away for a few days, and your kitchen will be filled with the most incredible, savory aroma!
Ingredients
• 4 quarts / 3.8 liters cold water (filtered or reverse-osmosis is best)
• 4 pounds / 1.8 kg (3.97 lb) large beef bones, leftover bones from 1 pastured chicken (with feet), or fish bones and heads
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 2 tablespoons / 30 ml (1 fl oz) coconut vinegar or apple cider vinegar
• 2 tablespoons / 8 g (0.28 oz) fresh rosemary leaves
• 2 teaspoons / 6 g (0.21 oz) minced garlic
• 2 teaspoons / 12 g (0.42 oz) fine sea salt
• 1 teaspoon / 1 g (0.04 oz) fresh thyme leaves (or ¼ heaping teaspoon dried)
Instructions
1. Combine all in a 6-quart or larger slow cooker. Secure the lid and set the heat to high for 1 hour.
2. After the first hour, reduce the heat to low. Allow the broth to simmer for a minimum of 24 hours (1 day) and up to 72 hours (3 days). The longer it simmers, the more rich and nutrient-dense it will become.
3. Once the simmering is complete, carefully pour the broth through a fine-mesh strainer into a large bowl or pot. Discard the bones and vegetable solids.
4. Do not skim the fat from the surface; this healthy fat is key for a keto-friendly broth and adds incredible flavor and satiety.
5. Let the broth cool before transferring it to airtight containers. Store in the refrigerator for up to 5 days or freeze in portions for up to 6 months.
Nutritional Information
• Nutrition
• Yield: 4 quarts
• Serving Size: 1 cup (240 ml)
• Calories: Varies based on bones used
• is an estimate and can vary widely depending on the type and quality of bones and the total cooking time.
Pro Tips
• For a deeper, richer flavor, roast beef or chicken bones in the oven at 400°F / 200°C for 30-45 minutes until golden brown before adding them to the slow cooker.
• A high-quality broth will become gelatinous and jiggly when chilled. This is a sign of a high collagen content! If yours doesn’t gel, try adding more joint-rich bones like chicken feet or beef knuckles next time.
• Freeze your finished broth in ice cube trays or silicone muffin molds. Once frozen, transfer the pucks to a freezer bag for perfectly portioned broth ready for sipping or adding to sauces and recipes.
• Check the water level every 24 hours. If it has reduced significantly, top it off with a bit of hot filtered water to ensure the bones remain submerged.
FAQ
Q: Why didn’t my bone broth gel
A: A gelatinous, jiggly texture when chilled is a great sign of high collagen content. If your broth doesn’t gel, try adding more joint-rich bones like chicken feet or beef knuckles to your next batch to increase the collagen.
Q: How long should I cook bone broth in a slow cooker
A: This recipe calls for simmering the broth on low for a minimum of 24 hours and up to 72 hours (3 days). The longer it simmers, the more flavor and nutrients will be extracted from the bones.
Q: How can I make my bone broth more flavorful
A: For a deeper, richer flavor, roast your beef or chicken bones on a baking sheet at 400°F / 200°C for 30-45 minutes until they are golden brown. Then, add the roasted bones to your slow cooker as instructed.
Q: How should I store homemade bone broth
A: Once cooled, you can store the broth in airtight containers in the refrigerator for up to 5 days. For longer-term storage, freeze it in portions for up to 6 months. Using ice cube trays or silicone muffin molds is a great way to freeze convenient, single-serving portions.
Pro Tips
- For a deeper, richer flavor, roast the beef or chicken bones in the oven at 400°F / 200°C for 30-45 minutes until golden brown before they go into the slow cooker.
- Do not skim the fat from the finished broth. That healthy fat is key for a keto-friendly broth and adds flavor and satiety to every cup.
- A high-quality broth turns gelatinous and jiggly when chilled, which is the sign of high collagen content. If yours does not gel, add more joint-rich bones like chicken feet or beef knuckles to the next batch.
- Check the water level every 24 hours and top it off with a bit of hot filtered water if it has reduced significantly. The bones need to stay submerged the whole cook.
- Freeze the finished broth in ice cube trays or silicone muffin molds, then pop the frozen pucks into a freezer bag. It is perfectly portioned broth ready for sipping, sauces, and recipes.
Frequently Asked Questions
How long should I cook bone broth in a slow cooker?
Start on high for 1 hour, then reduce to low and simmer for a minimum of 24 hours and up to 72 hours. The longer it simmers, the richer and more nutrient-dense the broth becomes.
Why did my bone broth not gel?
A gelatinous, jiggly texture when chilled signals high collagen content. If your broth does not gel, add more joint-rich bones such as chicken feet or beef knuckles next time.
How can I make my bone broth more flavorful?
Roast the bones on a baking sheet at 400°F / 200°C for 30-45 minutes until golden brown before adding them to the slow cooker. That browning step deepens the whole pot.
How should I store homemade bone broth?
Once cooled, keep it in airtight containers in the refrigerator for up to 5 days, or freeze it in portions for up to 6 months. Ice cube trays or silicone muffin molds make handy single-serving pucks.
Recipe card below.
More Recipes You’ll Love
Slow Cooker Bone Broth (Beef, Chicken, or Fish)
Ingredients
Method
- Combine all in a 6-quart or larger slow cooker. Secure the lid and set the heat to high for 1 hour.
- After the first hour, reduce the heat to low. Allow the broth to simmer for a minimum of 24 hours (1 day) and up to 72 hours (3 days). The longer it simmers, the more rich and nutrient-dense it will become.
- Once the simmering is complete, carefully pour the broth through a fine-mesh strainer into a large bowl or pot.
- Discard the bones and vegetable solids.
- Do not skim the fat from the surface; this healthy fat is key for a keto-friendly broth and adds incredible flavor and satiety.
- Let the broth cool before transferring it to airtight containers. Store in the refrigerator for up to 5 days or freeze in portions for up to 6 months.
- Freeze your finished broth in ice cube trays or silicone muffin molds.
- Once frozen, transfer the pucks to a freezer bag for perfectly portioned broth ready for sipping or adding to sauces and recipes.
- Check the water level every 24 hours. If it has reduced significantly, top it off with a bit of hot filtered water to ensure the bones remain submerged.
