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.
