• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
the healthy home economist text logo with green silhouette of a person jump cheering

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
Healthy Home Economist / Archives / Recipes / Special Diets / How to Make Broth (Safely) in a Slow Cooker

How to Make Broth (Safely) in a Slow Cooker

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

slow cooker bone broth

I’ve had a number of inquiries recently on how to make bone broth in a slow cooker like the Vita-Clay.

Since I’ve already posted about how to make meat stock, I thought I would post my recipe for making bone broth in a clay slow cooker too.

Why make broth in a clay slow cooker anyway? Why not a speedy Instant Pot, a crockpot or a stainless steel stockpot? The reason is because bone broth is slightly acidic due to the addition of vinegar (raw or homemade apple cider vinegar is ideal) to help draw out nutrients into the broth.

This acidic pH contributes to leaching of heavy metals most notably carcinogenic nickel and excessive amounts of chromium from cookware made with stainless steel. Compelling research on the subject caused me to switch to clay for making broth several years ago.

Slow Cooker Bone Broth

Note that the clay used to make a Vita-Clay slow cooker is tested for purity.

It is 100% lead-free, so don’t be swayed by the astroturfed online “reviews” that say otherwise just to sell a competitive product.

Below is my recipe for making chicken bone broth in a Vita-Clay. It is basically the same to make beef broth, you just extend the slow cooking time so it is roughly double the time to make chicken broth.

How to Make Broth (Safely) in a Slow Cooker
4.43 from 7 votes
Print

Slow Cooker Bone Broth Recipe

How to make broth in a clay based slow cooker like the Vita-Clay.

Cook Time 12 hours
Total Time 12 hours
Servings 16 cups
Calories 50 kcal
Author Sarah Pope

Ingredients

  • 2 chicken carcasses preferably pastured and organic
  • filtered water to cover
  • 3 carrots chopped, preferably organic
  • 3 celery sticks chopped, preferably organic
  • 2 onions medium, chopped, preferably organic
  • 1 Tbl apple cider vinegar homemade or packaged in glass
  • 4 chicken feet optional

Instructions

  1. Place the chicken carcasses and optional chicken feet in the clay pot. 

  2. Add the chopped vegetables and add enough filtered water to cover (about 4 quarts).

  3. Stir in apple cider vinegar and secure the cover.

  4. Cook on "low" or "soup" for 6 hours.

  5. Check pot and top up with additional filtered water if needed. Cook on "low" or "soup" for an additional 6 hours.

  6. Strain bones and vegetables.

  7. Cool on the counter and refrigerate for 8 hours or overnight. Skim off chicken fat and reserve in a small glass container for cooking.

  8. Freeze broth you will not use in a week. Use as a base for soups and sauces.

Nutrition Facts
Slow Cooker Bone Broth Recipe
Amount Per Serving (237 g)
Calories 50 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Sodium 340mg14%
Carbohydrates 1g0%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
FacebookPinEmailPrint
Category: Special Diets, Stock & Broth Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

You May Also Like

lobster stock

Traditional Lobster Stock Recipe

homemade marshmallow krispies squares on granite counter

Homemade Marshmallow Krispies Bars

lemon pepper chicken cutlets in baking pan

Baked Lemon Pepper Chicken

homemade gluten-free sprouted flour in bowl

Sprouted Gluten-free Flour Recipe (no gums)

meat stock

Meat Stock: Make This if You Can’t Tolerate Bone Broth

homemade honey roasted peanuts in a ramekin

Homemade Honey Roasted Peanuts

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (65)

  1. Melissa

    Jan 4, 2018 at 1:04 am

    Did Claudia get an answer as to why a regular crockpot isn’t ok?

    Reply
    • Sarah

      Jan 4, 2018 at 7:30 am

      I answered that question below. Regular crockpots are made with toxic materials. Either nonstick or stainless steel which leaches heavy metals when making broth. Scientific references in the article above.

  2. Claudia

    Jan 2, 2018 at 10:57 pm

    Sarah, Can you please explain why using a standard inexpensive over the counter ceramic crock pot is not a good idea for bone broth. What toxins are released from these versions? Sorry if I missed this somewhere in your blogs. This is the first I’ve heard of the VitaClay pots. Thanks in advance for the information!

    Reply
  3. Bridgette

    Dec 18, 2017 at 12:58 pm

    How long would you cook beef bones in the VitaClay?

    Reply
    • Sarah

      Dec 19, 2017 at 11:29 am

      I cook them about 36 hours. Then, I reuse them and make a second batch! Beef bones are very hard and can be used more than once. 🙂
      By the way, reusing broth bones is called “remouillage”. Here’s more about it if you are interested. https://www.thehealthyhomeeconomist.com/remouillage-getting-the-most-out-of-your-broth-bones/

  4. Bridgette

    Dec 18, 2017 at 12:52 pm

    I just got my VitaClay stoneware and made this recipe – turned out great! How long would you cook beef bones in the VitaClay for bone broth?

    Reply
    • Sarah

      Dec 18, 2017 at 2:51 pm

      Beef bones can simmer much longer as they are harder than chicken bones. Up to 72 hours is fine if you wish to go that long! You will most likely have to add water during that process though.

  5. Karin

    Dec 13, 2017 at 10:41 am

    What amount of time and setting would be best for a meat stock, cooked in a ceramic slow cooker? I didn’t seem to see specifics for the slower cooking meat stock. Thank you!

    Reply
    • Sarah

      Dec 13, 2017 at 10:49 am

      If you click through to my recipe for meat stock (linked above), the full recipe with instructions is provided 🙂

  6. Elsha

    Dec 9, 2017 at 12:46 am

    Hi Sarah, After reading the last comments I’m now considering the stone ware stock pot but first is it ok for acidic foods or vinegar? I’ve had to use the “stew” mode to “simmer” bones in my recently purchased “2 in 1 rice N’ Slow Cooker” as temp is lower than “soup” mode and also runs way longer than the “soup” mode. However, still not getting that crucial low simmer I want or they talk about! My stock is gelling amazingly though so does the simmer temp matter that much?? Will call the company again and ask for a simmer temp for the stone ware pot. What simmer temp (approx) would you recommend for bones? Sorry, just hung up on this simmering thing. Thank-you for all your help!

    Reply
    • Sarah

      Dec 10, 2017 at 1:19 pm

      Yes, the stoneware pot is fine for acidic foods or bone broth simmered with a bit of vinegar.

  7. Bridgette

    Nov 26, 2017 at 7:34 am

    Do you think the stoneware slow cooker is as safe as the clay?

    Reply
    • Sarah

      Nov 26, 2017 at 8:41 pm

      Yes, it’s safe. It is also more durable than the clay. I haven’t had any issues with the clay pots in several years of use … but others have apparently. The food tastes better with the clay slow cooker but the stoneware model is more durable. Both are equally safe.

  8. Karen

    Nov 14, 2017 at 2:32 pm

    Sarah, would you be willing to cite your references with regard to the “compelling research” that precipitated your switch to clay pots?

    Reply
    • Sarah

      Nov 15, 2017 at 8:49 am

      The references are linked in the post. Here is the main one that was outlined in another article: https://www.thehealthyhomeeconomist.com/stainless-steel-cookware/

  9. Elsha

    Nov 3, 2017 at 3:08 pm

    Hi Sarah,
    Purchased and just received my “Vita Clay 2 in 1 Rice N’ Slow Cooker” after very carefully reading/studying various posts you and others have been sharing. I called the company today with some questions and the Vita Clay rep said that selecting the soup option brings the liquid gradually to a boil and keeps it at a boil for a few hours. (This is also the case for the 6 quart cooker which I’m also hoping to purchase eventually.) It doesn’t sound as if the long simmering you have always recommended is happening. You posted that you run your 6 quart cooker for 9.5 hours 2 times in a row. I’m very concerned abt all this boiling! I would really appreciate getting your thoughts on this.
    The rep also said you no longer need to season using the rice method although that info did come along with the instruction booklet and recommended just cleaning the unit thoroughly as the instructions state.

    Reply
    • Sarah

      Nov 4, 2017 at 9:16 pm

      Mine simmers perfectly. I don’t have an overboiling problem.

  10. DianaWalker

    Nov 2, 2017 at 7:35 pm

    Would copper pots be safe

    Reply
    • Sarah

      Nov 3, 2017 at 9:12 am

      The cooper pots I am aware of are copper on the exterior but still stainless steel on the interior (such as cop-r-chef or mauviel). Best to avoid those.

« Older Comments
Newer Comments »
4.43 from 7 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2025 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.