Amy's Slow Cooker Bone Broth

Traditional foods like bone broth are an incredible resource for those healing from chronic digestive and hormonal issues as well as those trying to promote health and vitality. Bone broth has soooo many healing properties including supporting healthy hair, skin and joints, boosting immunity and building digestive health. In addition, it is a wonderful way to absorb beneficial amino acids not available elsewhere in our modern diets as well as to support those whose health systems have been compromised by illness. 

Broth can be used as a basis for soups and stews, as the "water" when cooking grains or legumes or sipped warm in a mug with a bit of sea salt or seasoning.  

Makes: 2-4 quarts 


  • 1 chicken carcass, preferably organic or pastured, with some meat left on the bones
  • Any nasty bits that you would like to add, including organs (liver, heart), neck - or for the advanced bone broth maker - heads, feet, back, etc.
  • 1 tablespoon apple cider vinegar
  • 1 onion, unpeeled, quartered
  • 2 cloves garlic, unpeeled, chopped
  • 2 carrots, chopped into 2-inch pieces
  • 2 celery stalks, chopped into 2-inch pieces, leaves welcome
  • 1/2 bunch parsley
  • 3 peppercorns
  • Optional: 1 slice of kelp or 1 tablespoon of dulse (amazing source of iodine for thyroid support)


  1. Place carcass and nasty bits into a crock pot (6-8 quart-size works perfectly). Add apple cider vinegar along with onions, garlic, carrots, celery, parsley and peppercorns. 
  2. Add filtered water to just about 1 inch above the ingredients. 
  3. Simmer on low for 12-24 hours until bones are easily snapped. 
  4. Strain the broth through a metal strainer into a large pot or bowl. Discard bones and veggies.
  5. Use broth in soup immediately or store in wide-shouldered mason jars for one week in the fridge or a few months in the refrigerator. If storing in the freezer, only pour broth up to 2 inches below shoulder of mason jar and make sure to use wide-shouldered jars so they do not crack. 

 A couple of notes (because broth is easy... but not always simple):

  • If when your broth cools, it's jiggly like jello... give yourself a big high five in the mirror! This indicates that it is chock full of gelatin and collagen which are key beneficial nutrients in broth. For broth that gels, make sure you add enough jointy and meaty bones... not just clean bones. This is also where heads and feet come in. Give one big ewww then get over yourself, channel your beloved grandmother and get on with it. Also, make sure that you didn't add too much water or boil too forcefully.... you are looking for a long simmer here. 
  • If you are looking to use an Instant Pot, go for it...I use Michelle Tam's method from Nom Nom Paleo which is to place all ingredients in and cover up to 2/3 in water. Then set the cooker on High, then when it reaches that temperature, bring it down to Low and set the timer for 30-50 minutes depending on how meaty the bones are in the pot.
  • If you just cannot, you can purchase delicious shelf-stable broth online from Kettle & Fire or if you are a local Table Minder, you can stop by and support our fabulous local nourishers at The Squirrel & the Bee or Fettle & Fare

Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.