Chicken Crock-Pot Bone Broth (Keto)
Making a homemade crock-pot bone broth is easier than you think especially if you have a crock-pot or instant pot handy.
Recipe type: Bone Broth Soup
Serves: 10
  • 1.5kg or 3.3lbs of chicken bones or chicken parts including feet or any bones you like such as beef bones etc.
  • 1 litre of warm water to cover (depending on the size of the pot)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons of avocado oil or extra-virgin olive oil
  • 3 cloves of garlic mashed
  • 1 tablespoon chopped ginger with peel
  • 1 medium yellow with peel for a nice golden broth chopped
  • 3 stalks of celery chopped
  • 2 bay leafs
  • 1 tablespoon black peppercorns
  • 1 tablespoon pink Himalayan salt
  • optional: I use all of these
  • 2 tablespoons Turmeric
  • 1 tablespoon of dry mustard
  • 3 whole cloves
  • ⅓ cup of cherry tomatoes
  • 2 medium carrots chopped with peels
  1. If you are roasting the chicken first do so in your oven then peel off all the chicken meat.
  2. Use the chicken bones for your bone broth.
  3. Add all of the ingredients into a large 6qt crock-pot or whatever kitchen vessel you will be using.
  4. Cover with warm water then mix.
  5. Program your crock-pot for as long as you can on slow.
  6. Ours goes 10 hours so I program it 3 times as I like it to cook for 24 hours.
  7. When finished strain the cooled bone broth to get all of the vegetables and spices out.
  8. If you used raw chicken remove the pieces from the crockpot so you can remove any meat.
  9. We store our bone broth in either plastic containers or plastic bags and lay them flat in a roasting pan in the freezer. Once frozen we store them in the freezer on top of each other to save space.
  10. If you are using your bone broth within a week you can keep it in the refrigerator.
Recipe by Canadian Budget Binder at