Mixed Bones Slow Cooker Stock – A Savory Melody To Try

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In a dance of flavors, Mixed Bones Slow Cooker recipe invites you to savor the richness of slow-cooked meats. With a symphony of spices and herbs, the tender bones release their essence, infusing the broth with deep, savory notes. Each bite is a journey through time, as the succulent meats fall off the bone, melting in your mouth, leaving you longing for another taste of this soul-warming dish.

In the culinary world, the value of a rich, aromatic stock can’t be overstated. It’s the secret foundation upon which countless dishes are built, imparting unrivaled layers of depth.

While many might shy away from making their own, the laborious perception of its creation is a misconception that needs debunking. Enter Mixed Bones Slow Cooker Stock—your kitchen’s unsung hero. 

This culinary gem seamlessly combines chicken, beef, and pork bones, utilizing the slow cooker’s gentle heat to extract every last nutrient and flavor. 

Ideal for soups, risottos, and gravies, it elevates your cooking to a restaurant-worthy level without demanding hours of your attention. With this simple guide, you’ll master the art of an unparalleled stock that does more than just supplement; it transforms.

What Is Mixed Bones Slow Cooker Stock?

Mixed Bones Slow Cooker Stock is a harmonious blend of chicken, beef, and pork bones, slow-cooked to culinary perfection. This versatile stock offers a complexity of flavors that one-type bone stocks can’t achieve. 

The slow cooker does the heavy lifting, allowing time and low heat to extract the collagen, nutrients, and rich flavors from the bones. Ideal as a base for soups, stews, and sauces, this stock introduces an unparalleled depth to your dishes, turning even simple meals into gourmet experiences.

Can You Vary The Recipe With Other Ingredients?

  • Keto & Paleo Stick to the original recipe but lean more on high-collagen bones like knuckles and feet. Omit starchy vegetables like turnips.
  • Gluten-Free The basic recipe is naturally gluten-free. Just ensure your vinegar and any added spices are certified gluten-free.
  • Whole30 Use organic, grass-fed bones and organic vegetables to align with Whole30 guidelines.
  • Vegetarian Replace bones with a medley of umami-rich mushrooms like shiitake and portobello, and add seaweed like kombu for mineral content.
  • Vegan Use the vegetarian base and add nutritional yeast for a flavor boost.

Recipe Directions

  1. Preparation: Place bones in a slow cooker, add vinegar, and toss. Add chopped vegetables on top.
  2. Cooking: Add cold filtered water to cover the ingredients. Cook on low for 12 to 24 hours, topping up water as needed.
  3. Straining: Remove bones and vegetables. Strain stock through a fine-mesh strainer.
  4. Cooling & Storing: If not using immediately, cool and refrigerate. Skim off fat before storing it in containers.
  5. Serving: Use in your favorite recipes or store in the freezer for future use.

Variations, Add-Ons, And Toppings

  • Spices: Introduce aromatic spices like cloves, star anise, or peppercorns during the cooking process for an exotic twist.
  • Herbs: Fresh rosemary, thyme, or basil can add layers of fragrance and flavor.
  • Mushrooms: For a more earthy profile, consider adding dried shiitake or porcini mushrooms.
  • Seafood: Shrimp shells or fish bones can offer a pescatarian variation, enriching the stock with oceanic flavors.
  • Citrus: A splash of lemon or orange juice can brighten the stock, making it great for spring soups.
  • Chilies: For a spicier edge, add whole or sliced chilies.

Can I Make Mixed Bones Slow Cooker Stock In A Slow Cooker Or Instant Pot?

  • Slow Cooker: This appliance is ideal for a long, gentle simmer, allowing flavors to develop over 12 to 24 hours. Just add all the ingredients, set it on low, and let it do the work.
  • Instant Pot: If you’re pressed for time, the Instant Pot’s pressure-cooking function can expedite the process. You can achieve a similar depth of flavor in a fraction of the time, often within 2 to 3 hours on the ‘Bone Broth‘ or ‘Soup’ setting.

Can I Use Store Bought Broth, Or Should I Make My Own?

  • Store-Bought: Convenient and quick, store-bought options are great when you’re short on time. However, they often contain added sodium and preservatives and may need more depth of flavor and nutrients found in homemade stock.
  • Homemade: Making your own stock offers complete control over ingredients, flavor, and nutritional content. It’s free from additives and can be customized to your dietary needs. The process is time-consuming but yields a richer, more flavorful result.

How To Serve ?

  • Temperature: Serve it piping hot. Reheat gently on the stovetop to preserve flavors.
  • Garnish: A sprinkle of fresh herbs like parsley or chives adds color and freshness.
  • Companions: Pair with crusty bread, whole grain crackers, or a side of steamed vegetables.
  • Bowl Selection: Use warm bowls to keep the stock hot for longer.
  • Variety: Offer accompaniments like noodles or diced vegetables for those who’d like a heartier soup.

Perfect Side Dishes

  • Crusty Bread: Absorbs the broth beautifully and provides a contrasting texture.
  • Salads: A light, citrus-based salad can refresh the palate after the dense stock.
  • Steamed Dumplings: Their soft texture pairs wonderfully with the liquid richness.
  • Roasted Vegetables: Their caramelized edges and earthy flavors work harmoniously with the stock.
  • Grilled Cheese Sandwich: A classic with soups and stocks.

Storage And Make Ahead

  • Prepare Ingredients: Gather mixed bones (chicken, beef, pork) along with aromatics (onions, carrots, celery), herbs, and spices.
  • Slow Cooker: Place all ingredients in a slow cooker with water and cook on low for 8-10 hours.
  • Strain and Cool: Once cooked, strain the stock to remove solids and allow it to cool to room temperature.
  • Portioning: Divide the stock into airtight containers or freezer bags for convenient storage.
  • Refrigerate or Freeze: Refrigerate for up to 3-4 days or freeze for longer storage.

What Can We Do With Leftovers?

  • Freeze for Later: Pour into ice cube trays for easy-to-use portions, perfect for sautéing vegetables or making sauces.
  • Rice & Pasta: Use as a cooking liquid to infuse flavor into grains and noodles.
  • Soups & Stews: A ready base that cuts down prep time for future meals.
  • Braises: Provides a flavorful liquid for slow-cooking meats or vegetables.
  • Gravy: Reduce the stock on the stovetop for a rich, dense gravy.
  • Steaming Liquid: Use instead of water to steam vegetables or seafood.


  • Variety of Bones: Use a mix of chicken, beef, and pork bones for depth of flavor.
  • Aromatics: Enhance the stock with onions, carrots, and celery for added richness.
  • Low and Slow: Simmer the stock on low heat for at least 8 hours to extract maximum flavor.
  • Skimming: Remove any foam or impurities that rise to the surface during cooking for a cleaner stock.
  • Cooling and Storage: Cool the stock completely before refrigerating or freezing in convenient portion sizes.
Mixed Bones Slow Cooker Stock - A Savory Melody To Try

Mixed Bones Slow Cooker Stock – A Savory Melody To Try

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Unlock the wholesome goodness of a classic kitchen staple with this Mixed Bones Slow Cooker Stock. Crafted with a medley of bones and fresh vegetables, this slow-simmered elixir is the secret ingredient to elevate your culinary creations from comforting soups to luxurious sauces.


  • 8 Cups 8 Bones (Chicken, Beef, Pork)

  • 1/4 Cup 1/4 Vinegar

  • 4 Cups 4 Chopped Vegetables (Onion, Leek ,Peeled Carrots, Celery, Peeled Turnip, Parsley)

  • 4 Quarts 4 Cold Filtered Water

STEP-BY-STEp Directions

  • Preparation Steps
    Bone and Vinegar Prep: Place your assortment of chicken, beef, and pork bones into your slow cooker. Pour ¼ cup of vinegar over the bones and give them a good toss to coat.
    Vegetable Layering: Strew your pre-chopped vegetables—onion, leek, carrots, celery, turnip, and parsley—over the bones in the slow cooker.
  • Cooking
    Water Addition: Add enough cold, filtered water to just cover all the ingredients in the slow cooker.
    Slow Cooking: Set your slow cooker on a low setting and let the ingredients simmer for 12 to 24 hours. If your slow cooker struggles to maintain a simmer, leave the lid slightly ajar. Keep an eye on the water level and add more as needed to keep the ingredients submerged.
  • Final Touches
    Straining: Once done cooking, use tongs and a slotted spoon to remove bones and vegetable pieces. Then strain the liquid through a fine-mesh strainer into 2-quart measuring containers or a large heatproof bowl.
  • Cooling and Storing
    Cooling: If not using the stock right away, allow it to cool to room temperature.
    Refrigerating: Place the stock in the refrigerator, uncovered, for several hours until the fat rises and congeals.
    Skimming and Transferring: Optionally, skim off the fat (which can be used in other recipes). Transfer the cooled stock to your choice of containers and cover
  • Serving and Additional Options
    Immediate Use: The stock is now ready to be used in your favorite recipes.
    Extended Storage: If you’re not planning to use it immediately, you can store it in the freezer for many months.
    Chilled Scooping: Alternatively, you could refrigerate the slow cooker insert with the broth until well chilled. Skim off the fat, and then scoop out stock as needed.
  • Slow Cooker
  • Fine-Mesh Strainer
  • Large Bowls
  • Tongs & Slotted Spoon
  • Ice Cube Trays
  • Large Ladle
  • Airtight Containers
  • Cheesecloth


  • Straining Tips: Double strain for clearer broth.
  • Vinegar Substitute: Apple cider vinegar can replace white vinegar for a different flavor profile
  • Herb Options: Feel free to add herbs like thyme or bay leaves for extra aroma.
  • Cooking Time: Aim for the longer end of the suggested cooking time range for a richer stock.
  • Fat Skimming: For a leaner broth, allow to cool and skim off the fat before storing.
  • Serving Suggestion: Tastes best when served hot; consider garnishing with a sprinkle of sea salt and a dash of lemon juice.

Nutrition Table

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