Slow cooker bone broth


  • Prep Time30 mins
  • Total Time11 hrs
  • Makes8 cups
Slow cooker bone broth

Photo: Erik Putz

Sip it straight-up or use it as a base for soup. This nutrient-packed broth is your best line of defence against cold and flu season.


  • 1.5 kg mixed bones, (such as knuckle, neck, back, shank, etc.)

  • 1 tbsp canola oil

  • 2 carrots, coarsely chopped

  • 2 celery stalks, coarsely chopped

  • 1 large sweet onion, coarsely chopped

  • 1/4 cup coarsely chopped parsley stems

  • 2 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 2 bay leaves

  • 2 garlic cloves, crushed

  • 1 tsp salt


  • Preheat oven to 475F. Place bones in a roasting pan. Drizzle with oil, then toss to coat. Roast, turning bones occasionally, until they smell like roast beef and are dark brown, 30 to 40 min.

  • Using tongs, transfer bones, to a 4-quart slow cooker. Carefully drain and discard fat from roasting pan. Pour 1 cup water into roasting pan. Using a wooden spoon, scrape up any brown bits from the bottom of the pan, then pour into the slow cooker. Add remaining ingredients, then pour in enough water to cover bones.

  • Cover and cook on low for 10 to 12 hours.

  • Using tongs, remove bones to a large bowl. Remove any meat from bones (for another use), then discard bones. Skim off any remaining fat. Strain broth through a fine-mesh sieve into Mason jars. Seal and refrigerate for up to 5 days.

Nutrition (per serving)

Calories 9, Protein 1g, Fat 1g, Fibre 1g, Sodium 149mg.

Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.

This article was originally published on Dec 10, 2018

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