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picture of bone broth in mason jars

How to Make Bone Broth in a Crock Pot

Tara Klippert
This 24 hour bone broth recipe walks you through how to make rich and nourishing bone broth in a crock pot.
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Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes
Course Soup
Cuisine American
Servings 4 mason jars
Calories 42 kcal

Equipment

  • crock pot
  • Mason jars & lids
  • Mason jar funnel
  • Strainer
  • Large bowl

Ingredients
  

  • 2 lb bones (or enough to comfortably fill your crockpot with at least 3-4 inches of the room at the top)
  • 1/2 gallon water (or enough to cover the bones while leaving at least 2 inches of room at the top of your crockpot)
  • 1 tsp salt (optional – for flavour)

Instructions
 

  • Fill your crockpot with your bones, meat bits and skin.
  • Fill the crockpot with water until the bones are fully covered – making sure to leave at least 2 inches of room at the top.
    bone broth in slow cooker before being strained
  • Add salt (optional).
  • Plug in your slow cooker and set to low. This works best with slow cookers that won’t automatically turn off after a certain amount of time. If your slow cooker can only be set to a maximum of eight hours, time this out so that you can reset it before you go to bed as well as when you wake up again the next morning.
  • Let your broth simmer on low for up to 24 hours.
  • Once 24 hours have passed, unplug your crockpot and let it cool 30 to 60 minutes.
  • Cover a large bowl with a large fine mesh strainer and carefully (using oven mitts if necessary) pour the broth and bones over the strainer into the bowl.
    slow cooker with bones and broth ready to be strained into large bowl
  • Once all the broth has dripped through, you can throw out your bones. You can also save your bones if you want to make a second batch with them.
    bones in strainer on top of large bowl with bone broth
  • Get out roughly 4 small Mason jars (this will depend on the size of your crock pot and how much broth it will produce). Using a Mason jar funnel (often used for canning), pour your strained bone broth into each Mason jar, leaving at least 2 inches or so of room at the top. This is so that if/when you freeze your bone broth, the Mason jars will not crack as the broth expands while freezing.
    overhead shot of bone broth in large bowl ready to pour into mason jars
  • Leave your Mason jars on the counter until they are fully at room temperature. Screw on the Mason jar lids but don’t fully seal them. This will allow the broth to breath so that when you freeze them, the jars won’t crack as the liquid expands.
    overhead picture of bone broth in mason jars with funnel
  • Once your broth has frozen completely, you can seal the lids on the rest of the way. Another way to freeze your homemade stock is to put it in ice cube trays so that you can pull it out and use it as needed.
  • You may also choose to keep your homemade broth in the fridge, but if so I would suggest using it up within one week.

Nutrition

Serving: 500mlCalories: 42kcalCarbohydrates: 0.5gProtein: 1.9gFat: 3.2gSodium: 583.3mgPotassium: 279mgFiber: 0gSugar: 0g
Keyword AIP, dairy free, gluten free, grain free, Low FODMAP, paleo, soy free
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