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Healthy Home Economist / Archives / Recipes / Special Diets / How to Make Broth (Safely) in a Slow Cooker

How to Make Broth (Safely) in a Slow Cooker

by Sarah Pope / Affiliate Links ✔

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  • Slow Cooker Bone Broth
  • Slow Cooker Bone Broth Recipe

slow cooker bone broth

I’ve had a number of inquiries recently on how to make bone broth in a slow cooker like the Vita-Clay.

Since I’ve already posted about how to make meat stock, I thought I would post my recipe for making bone broth in a clay slow cooker too.

Why make broth in a clay slow cooker anyway? Why not a speedy Instant Pot, a crockpot or a stainless steel stockpot? The reason is because bone broth is slightly acidic due to the addition of vinegar (raw or homemade apple cider vinegar is ideal) to help draw out nutrients into the broth.

This acidic pH contributes to leaching of heavy metals most notably carcinogenic nickel and excessive amounts of chromium from cookware made with stainless steel. Compelling research on the subject caused me to switch to clay for making broth several years ago.

Slow Cooker Bone Broth

Note that the clay used to make a Vita-Clay slow cooker is tested for purity.

It is 100% lead-free, so don’t be swayed by the astroturfed online “reviews” that say otherwise just to sell a competitive product.

Below is my recipe for making chicken bone broth in a Vita-Clay. It is basically the same to make beef broth, you just extend the slow cooking time so it is roughly double the time to make chicken broth.

How to Make Broth (Safely) in a Slow Cooker
4.41 from 5 votes
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Slow Cooker Bone Broth Recipe

How to make broth in a clay based slow cooker like the Vita-Clay.

Cook Time 12 hours
Total Time 12 hours
Servings 16 cups
Calories 50 kcal
Author Sarah Pope

Ingredients

  • 2 chicken carcasses preferably pastured and organic
  • filtered water to cover
  • 3 carrots chopped, preferably organic
  • 3 celery sticks chopped, preferably organic
  • 2 onions medium, chopped, preferably organic
  • 1 Tbl apple cider vinegar homemade or packaged in glass
  • 4 chicken feet optional

Instructions

  1. Place the chicken carcasses and optional chicken feet in the clay pot. 

  2. Add the chopped vegetables and add enough filtered water to cover (about 4 quarts).

  3. Stir in apple cider vinegar and secure the cover.

  4. Cook on "low" or "soup" for 6 hours.

  5. Check pot and top up with additional filtered water if needed. Cook on "low" or "soup" for an additional 6 hours.

  6. Strain bones and vegetables.

  7. Cool on the counter and refrigerate for 8 hours or overnight. Skim off chicken fat and reserve in a small glass container for cooking.

  8. Freeze broth you will not use in a week. Use as a base for soups and sauces.

Nutrition Facts
Slow Cooker Bone Broth Recipe
Amount Per Serving (237 g)
Calories 50 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Sodium 340mg14%
Carbohydrates 1g0%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Special Diets, Stock & Broth Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (65)

  1. Leslie

    May 2, 2022 at 9:33 am

    5 stars
    Hi Sarah, if I use uncooked carcass and feet, should I cook it longer?
    Thank you!

    Reply
  2. Monica Orosco

    Feb 17, 2021 at 5:09 pm

    Hi Sarah,
    In this recipe you call for only 1 tablespoon of ACV however in your other bone broth recipe using a full chicken You call four 1/4 cup of ACV. Why do you call for less here? Thank you

    Reply
    • Sarah Pope MGA

      Feb 18, 2021 at 8:48 am

      I used to use more ACV and if you want to use that much you can, but I’ve learned over time that less is just as good and the flavor of the broth is actually better as a result. Both work … do what you prefer.

  3. Ann

    Jan 22, 2019 at 2:01 pm

    Hi. I read on another web site (eat beautiful) that according to Dr. Natasha Campbell-McBride, we should skim & remove the fat scum after the 1st 3 hours because it will become rancid & make the broth taste bitter. What are your thoughts on this? Thanks!

    Reply
    • Sarah Pope MGA

      Jan 22, 2019 at 7:48 pm

      Yes, that is fine to skim off the fat.

  4. Ann

    Jan 15, 2019 at 12:57 pm

    Do you add the chicken’s neck, liver, gizzard, etc., as well? Thanks!

    Reply
    • Sarah Pope MGA

      Jan 15, 2019 at 6:23 pm

      Cook those separately. https://www.thehealthyhomeeconomist.com/video-dont-toss-those-turkey-giblets/

  5. Ann

    Jan 14, 2019 at 10:12 pm

    Is it ok to only use 1 chicken carcass? If yes, would I just 1/2 all the other ingredients? Thanks!

    Reply
    • Sarah Pope MGA

      Jan 15, 2019 at 10:20 am

      Yes, that works fine.

  6. Lola

    Jun 28, 2018 at 2:24 pm

    Hi! Thanks for this recipe! The chicken carcasses have to be cooked or should I use a raw chicken carcasse?

    Reply
    • Sarah

      Jun 28, 2018 at 4:37 pm

      Yes, the chicken carcass should be cooked.

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