Slow Cooker Bone Broth


  • 3-4 pounds bones (chicken, beef, pork)
  • 2 carrots, washed and rough chopped
  • 2 medium onion, rough chopped
  • 2 celery stalks, rough chopped
  • 2 bay leaves
  • 5 peppercorns
  • dash dried thyme
  • 2 tablespoons apple cider vinegar
  1. Put all ingredients in slow cooker.
  2. Add cold filtered water to cover. Turn on high for 24-36 hours.
  3. Turn off slow cooker. Pour liquid through fine-mesh strainer. Using a ladle, skim off excess fat. 
  4. Portion into serving sizes and freezer or refrigerate for up to 1 week.