Slow-Cooker Bone Broth
By Sara Lindgren · Nordic Approaches · Updated 2026-05-07
Rich, gelatinous bone broth packed with collagen and minerals. 24-hour slow simmer. 10g protein and 40 calories per cup. Sets to soft gel when cold.
Slow-cooker bone broth is 3 to 4 pounds of beef marrow and knuckle bones simmered in 12 cups of water with 2 tablespoons of apple cider vinegar for 24 hours on low heat. The vinegar acidifies the water enough to extract collagen, calcium, and trace minerals from the bones. After straining, a properly made batch jiggles like jello when refrigerated — that's the visual proof of high collagen content. One cup of finished broth delivers about 10g of protein and 40 calories, and the recipe yields roughly 10 servings. Beef bones produce richer flavor than chicken bones and a deeper amber color. The broth keeps 5 days in the fridge or 3 months frozen in glass jars. Each 1-cup serving costs about $0.30 if you save bones from steak nights and roasted cuts; market-price marrow bones run $3 to $5 per pound. The classic test for proper extraction is the jiggle test — a chilled cup should hold its shape for 5 to 10 seconds before flowing.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| Beef bones (marrow + knuckle, simmered 24h) | 10g | 1g | 40 |
| 12 cups cold water | 0g | 0g | 0 |
| 2 tbsp apple cider vinegar (extracts minerals) | 0g | 0g | 0 |
| 1 tsp salt | 0g | 0g | 0 |
| Per serving | 10g | 1g | 40 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Optional: Roast bones at 400°F for 30 minutes for deeper flavor.
- 2
Place bones in a large slow cooker. Add apple cider vinegar and salt.
- 3
Cover with cold water. The vinegar helps extract minerals from the bones.
- 4
Set slow cooker to LOW and cook for 24 hours. Do not open the lid for the first 12 hours.
- 5
When done, the broth should be golden and aromatic. Strain through a fine mesh strainer.
- 6
Let cool, then refrigerate. A thick layer of fat will solidify on top — this is normal and can be used for cooking.
- 7
The broth should jiggle like jello when cold. This means it is rich in collagen.
- 8
Store in the fridge for up to 5 days, or freeze in portions for months.
Nutrition per Serving
Frequently Asked Questions
Beef bones or chicken bones — which is better?
Beef bones produce a richer, deeper, more amber-colored broth with higher gelatin content because beef has more collagen-dense connective tissue. Chicken bones make a lighter, more delicate broth that finishes in 6 to 8 hours instead of 24. For sipping or freezing portions, beef wins. For light cooking liquid, chicken is fine. You can also combine the two.
Why add apple cider vinegar?
The 2 tablespoons of vinegar acidify the water just enough to break down minerals (calcium, magnesium, phosphorus) and collagen out of the bones over the long cook. Without vinegar the broth still works, but yields less gelatin and fewer minerals. The finished broth doesn't taste vinegary at all — the acid burns off and reacts with the bones.
How long does bone broth last in the fridge?
5 days refrigerated in a sealed glass jar, or up to 3 months in the freezer. The fat layer that solidifies on top while cooling acts as a natural seal — leave it in place until you're ready to use the broth. When the layer is broken or removed, the 5-day clock starts.
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