Crockpot Bone Broth Recipe

I finally caved and got a slow cooker! It was a long time coming, and probably the best decision ever. A slow cooker is a must for every kitchen. It’s very easy to use, you don’t need to stand by the stove and stir… you just put the food in the pot, set the time to 4 hours, 6 hours, 10 hours or 12 hours, and it cooks!

I am now on a mission to make as many crockpot recipes as I can. Maybe later, have my own crockpot cookbook!

FYI - this is my first time making bone broth in a slow cooker and certainly not the last! I usually make bone broth on the stove top, and its ready in 2 hours. It doesn’t taste nearly as good as making it in the slow cooker. I highly recommend buying one - they are not expensive, under $30 USD on Amazon and you are on your merry way to sipping your collagen friendly beverage.

Here’s the recipe for the bone broth. You will need the following ingredients:

  • 4 quart crockpot or slow cooker

  • chicken bones (kosher or halal, preferred)

  • 1/2 white onion

  • 1/2 fennel bulb

  • 2 carrots

  • 1 bunch of celery

  • garlic powder, salt, tumeric, peppercorn, bay leaves

  • rosemary ( 3 strands)

  • Parsley and dill

Here’s how to make it:

  • Wash the chicken bones, pat dry (make sure that they are not moist) and season with salt and pepper. Lay them out on a cutting board or a plate. Since this is a 4 quart cooker, I could only fit 2 pieces out of 3 in the package.

  • Prep all your vegetables - peel the carrots, cut up the celery, fennel and onion.

  • Place the chicken on the bottom of the slow cooker

  • Place the vegetables on top and on the side of the cooker

  • Season with salt, tumeric, garlic powder; add bay 4 bayleaves, 5 peppercorns, rosemary and parsley

  • Fill it up with water up to the rim - just make sure there is about an inch of space leading up to the rim. If your cooker has a max line, follow it.

  • Press the on button, select the setting to 8 hours or 12 hours. I only set it to 8 because I ran out of time.

  • Plug in the cooker into the electrical outlet and let it cook for the next 8-12 hours.

  • Avoid lifting the lid, because heat will evaporate. Don’t worry, it’s cooking

  • After 8 hours, unplug the cooker and let the soup cool down with the lid on for the next 4-6 hours.

  • Transfer the soup to a jar (make sure you sterilize it first) and put it in the fridge or freezer.

Bon Appetit!

Liza Benkovitch