Crock-Pot Bone Broth

Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes
Author Meme


  • 3-5 pounds bones
  • filtered water
  • 2 TBSP vinegar {white vinegar or cider vinegar work well}
  • vegetable scraps {onion peels chopped onion, garlic peels, chopped garlic, carrots, celery}
  • peppercorns
  • herbs


  • Add bones & vinegar to a crock-pot and fill with water and vegetable scraps, chopped vegetables, peppercorns, herbs, etc.
  • Cook on low/medium-low for 12-24 hours, refilling with filtered water as needed.
  • Remove from heat and skim off any white foam. Strain and transfer to containers. Refrigerate for up to 5 days or freeze for up to 6 months.


*All you really must have is bones, vinegar, and filtered water.
*The vegetable scraps/chopped vegetables, peppercorns, herbs, etc. are completely optional. I usually just save vegetable peels and scraps, freeze them and keep them for the next time I make broth.