How to Make Broth (Safely) in a Slow Cooker| Updated: Apr 02, 2019
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 is tested for purity. Don’t worry that you’re just trading one set of toxins for another! Also, if you prefer, an attractive stoneware slow cooker used for making bone broth is available from Vita-Clay as well. I intend to try one of those in the near future to compare with my beloved Vita-Clay slow cooker! I’ll keep you posted as this adventure continues!
In the meantime, 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.
Slow Cooker Bone Broth Recipe
How to make broth in a clay based slow cooker like the Vita-Clay.
Place the chicken carcasses and optional chicken feet in the clay pot.
Add the chopped vegetables and add enough filtered water to cover (about 4 quarts).
Stir in apple cider vinegar and secure the cover.
Cook on "low" or "soup" for 6 hours.
Check pot and top up with additional filtered water if needed. Cook on "low" or "soup" for an additional 6 hours.
Strain bones and vegetables.
Cool on the counter and refrigerate for 8 hours or overnight. Skim off chicken fat and reserve in a small glass container for cooking.
Freeze broth you will not use in a week. Use as a base for soups and sauces.
Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah received a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, her work has been covered by USA Today, The New York Times, National Review, ABC, NBC, and many others.