A slow cooker is basically a robot that does all the work while you binge-watch shows about real estate. You don’t need to babysit a pot on the stove like it’s a moody toddler. Just toss in the bones, add water, and let the machine whisper “umami” at you for 12 to 24 hours.
I once made broth while camping with a slow cooker plugged into my car’s inverter. The car smelled like grandma’s kitchen for a week, but totally worth it. Also, surprising fact: bone broth contains collagen and gelatin that can make your joints feel like they’re on vacation. Some people claim it even makes your hair shinier. Mine just smells like beef—but that’s a vibe.
The Assembly: Like Building a Lego Castle, but Soupier
Start by roasting the bones if you want flavor that slaps you in the face. Pop them in a 400°F oven for 30 minutes until they’re brown and slightly arrogant. Then dump them into the slow cooker—don’t be shy, pile them like a bone mountain. Add a splash of apple cider vinegar (it’s the secret ingredient that pulls minerals out of the bones like a pickpocket).
Now, throw in some veggie scraps: onion skins, carrot ends, celery leaves—basically the stuff you’d normally compost. Add a bay leaf, a few peppercorns, and a garlic clove. Funny fact: garlic cloves in broth are basically vampires’ kryptonite. If you’re worried about vampires, double the garlic. If you’re not worried, you’re probably a vampire, so stop reading.
Fill the slow cooker with water until the bones are covered. Set it on low (high is for impatient people who also microwave fish in the break room). Then walk away. Go do something productive, like reorganizing your junk drawer or arguing with a stranger on the internet.
Slow Cooker Bone Broth - Caitlin Ball
