Homemade Slow Cooker Bone Broth

Trim ends off veggies but keep them large.

Add your bones to the bottom of a large crockpot, or stock pot.

Then add all of your veggies and herbs.

Cover everything fully with water then add vinegar.

Cook on low and slow for a minimum of 8 hours. You can go as long as 24 hours in the crockpot! If using a pot and you want to go 24 hours, let the pot cool and place in the fridge overnight, then return to the stove in the morning.

Once your broth is finished, let it cool. Place in fridge.

Skim the fat off the top for a clearer broth with less fat. For postpartum I am leaving it on!

Strain into a large bowl or container.

For freezing - pour into silicone trays and place in freezer until frozen.

Store in an airtight bag or container for up to 4 months.

If drinking right away, keep broth in containers or jars and heat as needed!

Enjoy!