How to Make Slow Cooker Chicken Bone Broth

Bone broth has quickly become one of the most popular health foods these days. It is a simple recipe to make and it is great for homemade soups and stews.  One of the best ways to make bone broth is by slow cooking. 

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What are the benefits of slow cooked bone broth? 

Slow cooking bone broth allows you to preserve all the essential nutrients found in bones and connective tissues. It also enhances the flavor. Bone broth is an excellent source of collagen and many other nutrients that which support joint health and help reduce inflammation. 

Do you add water when making bone broth? 

Water is essential when making bone broth. A good rule of thumb is to use one pound of bones per gallon of water. You can add vegetables and herbs for flavor, but the water is what extracts the nutrients from the bones. 

What makes bone broth taste better? 

Bone broth is great on its own with just the bones and water, however, you can add more flavor by adding vegetables like onion, carrots and celery or spices like oregano, thyme, and bay leaves.  In addition, add a little salt and pepper for some extra flavor.

Why do you brown bones before making broth? 

Browning the bones before making bone broth can give the broth a richer flavor. It does this by breaking down the sugars in the bones, resulting in a darker color and more flavorful broth. You can brown the bones by adding them to a skillet and cooking them for several minutes on the stovetop.

You aren't required to brown the bones.  You'll still end up with a yummy broth if you choose not to brown the bones.

VIDEO: How to Make Bone Broth in the Slow Cooker

Slow Cooker Bone Broth

To start your bone broth, you'll need animal bones.  They don't need to be clean.  They can still have meat and fat on them.  Whether you use chicken, beef or pork bones, it doesn't matter.  If you don't feel like you have enough bones, you can also place your bones in a bag and freeze them over time until you have enough to work with.

Place all your bones into slow cooker, also known as a Crockpot.  I'd suggest a nice 7 quart crockpot or larger for bone broth so you get a lot.

Optional:  You can add vegetables like carrots, onion, celery and garlic to your bones.  You can also add seasonings like basil, thyme, oregano etc.  This isn't required but can give it a richer flavor.

Fill a pitcher full of water and pour the water over the top of the bones and vegetables.  You'll want it filled to the brim of the slow cooker.  Over time the water will boil out and your broth will be a bit more condensed.  

Turn the slow cooker onto low and cover with lid.  You'll let this simmer for 10-12 hours.  I usually leave it overnight.

Now, pour use tongs to pull out the large bones.  Use a strainer to pour the broth into a separate bowl and strain out the bones, fat, meat, vegetables, etc.  All you want left in the bowl is the broth.

At this point, you have a couple of options.  You can allow the broth to cool and then pour the broth into freezer safe containers or freezer safe plastic bags.  Make sure to label your containers.  Place into the freezer for up to 6 months.

How to Pressure Can Chicken Broth

You can also take your broth and pressure can it for later use.  This is a nice way to preserve if you don't have freezer space.  But there are a few extra steps.

After the broth has cold, skim off any extra fat or "floaties".  Place broth in a stockpot and bring to a boil.  

Prepare pressure cooker by bring water to boil.

Place broth into hot canning jars with a 1" headspace.  Add lids and rings.  

Process pints for 20 minutes at 10lbs pressure, quarts for 25 minutes at 10lbs pressure.  Adjust based on your elevation level.  Once processing time is complete, remove the jars and allow them to sit for 24 hours before labeling and storing for long term.

Bone broth is very good for the body and super delicious to eat.  You can drink it on its own or add it to soups and stews for a rich, lower sodium option than what you might find in the store.  Plus, it is straight from the bones of the animal and super tasty.

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