Crock Pot Bone Broth

Nothing compares to homemade bone broth. The stuff you buy in the stores, no matter how “real”  or “organic” the ingredients, cannot come close to the taste and healing benefits of the homemade version. I make this bone broth after making my crock pot whole chicken, so nothing goes to waste. After I debone the chicken I put the bones back in the crock pot with a few other ingredients and the next day we have a rich, healing broth. The only ingredients you really need are water, bones, himalayan pink salt and apple cider vinegar (the apple cider vinegar helps to draw the minerals out of the bones). I like to add the carrots, celery and other ingredients listed in my recipe for a little extra flavor.

Simmering bones over low heat for an entire day will create one of the most nutritious and healing foods there is. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. (Source)

You can use this broth for any recipe that calls for chicken broth, soups, stews, or drink it straight. I love drinking a glass of it immediately after it is done. The broth can also be frozen for future use in mason jars. The “skin” that forms on the top is the best part. It contains valuable nutrients, such as sulfur, along with healthful fats, so just stir it back into the broth.

Healing Benefits of Bone Broth

Helps heal and seal your gut, and promotes healthy digestion: The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion.

Inhibits infection caused by cold and flu viruses, etc.: A study published over a decade ago found that chicken soup indeed has medicinal qualities, significantly mitigating infection.

Reduces joint pain and inflammation, courtesy of chondroitin sulphates, glucosamine, and other compounds extracted from the boiled down cartilage.

Fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory effects. Arginine, for example, has been found to be particularly beneficial for the treatment of sepsis (whole-body inflammation). Glycine also has calming effects, which may help you sleep better.

Promotes strong, healthy bones: As mentioned above, bone broth contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation.

Promotes healthy hair and nail growth, due to the gelatin in the broth. (Source)

“Good broth will resurrect the dead.” ~South American proverb

Crock Pot Bone Broth

Prep Time: 10 minutes

Cook Time: 24 hours

See Detailed Nutrition Info on

Crock Pot Bone Broth

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Ingredients

  • 4 pounds chicken bones
  • 12 cups water (or enough water to cover bones)
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 onion, quartered
  • 2 tsp dried thyme or 1 sprig fresh thyme
  • 1 bay leaf
  • 1 tbsp apple cider vinegar
  • 1 tbsp Himalayan pink salt

Instructions

  1. Place the chicken bones, water, celery, carrots, onion, thyme, bay leaf, vinegar and salt in a slow cooker.
  2. Cook on Low setting for 16-24 hours.
  3. Strain before using, and discard vegetables.

Crock Pot Chicken Broth

  1. Place the chicken bones, water, celery, carrots, onion, thyme, bay leaf, vinegar and salt in a slow cooker.
  2. Cook on Low setting for 16-24 hours.
  3. Strain before using, and discard vegetables.

Bone Broth Final

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6 thoughts on “Crock Pot Bone Broth

    • Hi Amanda! I use the leftover bones from the chicken we make in the crock pot. But you can use any leftover chicken bones, you can use feet too… I think Wegmans sells the feet. If you live near the Wineing Butcher in Ashburn, they sell beef marrow bones that I have used for beef broth.

    • Hi Megan! I keep it for up to 3 days in the refrigerator. According to Mark Bitmann’s book, “How to Cook Everything”, you can re-boil the broth every third day and keep it in the fridge for a long time — up to a month. I freeze mine in mason jars.

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