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–+ servings
slow cooker bone broth in a glass container

Slow Cooker Bone Broth

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This slow cooker shredded chicken recipe is perfect for making easy shredded chicken that’s tender and moist and can be used in a wide variety of recipes from salads to soups and tacos. It comes together with just two ingredients, almost no prep, and a little bit of patience.
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Prep Time 40 minutes
Cook Time 2 days
Servings : 8 cups

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Equipment

Ingredients

  • 4 lbs mixed beef bones and chicken wings (we like oxtail, marrow bones, and beef knuckle bones)
  • 4-5 quarts water
  • 1 onion (peeled and quartered)
  • 2 carrots (cut into large chunks)
  • 2 ribs of celery (cut into large chunks)
  • 1/4 cup apple cider vinegar
Start Cooking

Instructions
 

  1. Preheat your oven to 400°F (200°C). Place all your bones in a bowl and rinse them under cold water. Then arrange them on a foil or parchment lined baking sheet and lightly sprinkle with salt. (It’s okay if your bones are still frozen, just roast them for an extra 10 to 15 minutes.)
  2. Roast the bones for 30 to 45 minutes until they are a rich roasted brown color.
  3. Add the bones along with the water, carrots, onion, celery, and apple cider vinegar to your slow cooker.
  4. Add enough water to just cover the bones. The amount will vary depending on your slow cooker but it should be roughly 4 to 5 quarts.
  5. Turn your slow cooker to the high setting and cook for a minimum of 12 hours but we recommend 48 hours to fully extract all the nutrients.
  6. Strain your broth through a fine strainer and add salt to taste. Then distribute into storage containers (preferably glass.)
  7. Allow to fully cool so you easily remove the hardened layer of fat on the surface. We recommend purifying the tallow and using to to cook later on.

Nutrition

Calories: 50kcalCarbohydrates: 0.5gProtein: 9gFat: 0.5g

Notes

The Best Bones for Bone Broth: For the best flavor try a mix of beef and chicken bones and if you’re looking for a jelly texture when cool we recommend marrow bones, oxtails, and chicken feet.
Storing & Reheating: The broth can be kept in the refrigerator for up to 5 days or frozen for up to 3 months. 
If you want to save freezer space, simmer your broth over low heat until it’s reduced by half and the flavors (and nutrients) have concentrated. Freeze them in souper cubes and then store them in freezer bags.