Slow Cooker Chicken Bone Broth


This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.

Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins
8 servings


  • 3 pounds assorted chicken bones

  • 6 cloves garlic, unpeeled

  • 2 unpeeled carrots, cut into chunks

  • 2 stalks celery with leaves, cut into chunks

  • 1 onion, unpeeled and quartered

  • 2 tablespoons olive oil

  • 2 tablespoons apple cider vinegar

  • 2 bay leaves

  • 1 teaspoon sea salt

  • ½ teaspoon black peppercorns

  • 12 cups water, or as needed


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.

  3. Roast in the preheated oven for 30 minutes, stirring halfway through.

  4. Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.

  5. Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

Cook's Notes:

I like to save leftover chicken carcasses, bones, and vegetable trimmings in the freezer, and when I have enough I make a batch of broth.

The bone broth should gel upon refrigeration, however if it does not, it is still very nutritious! Just use less water and/or more collagen-rich bones.

To easily remove fat from the broth, refrigerate and remove the hardened layer on top using a spoon. Leaving the layer of fat on top helps seal and preserve the broth.

Nutrition Facts (per serving)

414 Calories
29g Fat
6g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 414
% Daily Value *
Total Fat 29g 38%
Saturated Fat 8g 40%
Cholesterol 143mg 48%
Sodium 376mg 16%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 30g
Vitamin C 8mg 41%
Calcium 44mg 3%
Iron 5mg 25%
Potassium 469mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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