Exploring Your Path To Mixed Bones Slow Cooker Stock And Its Deliciousness

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.

Contents show

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.

History Of Mixed Bones Slow Cooker Stock

The concept of Mixed Bones Slow Cooker Stock traces its roots back to traditional kitchens where waste was frowned upon. Chefs and home cooks alike would collect various bones—chicken, beef, and pork—to make a rich, complex stock. 

The advent of slow cookers modernized this age-old practice, making it accessible for today’s busy lifestyle. This multi-bone elixir bridges the gap between culinary traditions and contemporary convenience, offering a versatile base that infuses dishes with a rich tapestry of flavors and nutrients that single-bone stocks can’t match.

Interesting Facts About The Mixed Bones Slow Cooker Stock

  • Nutrient-Rich: Combining different types of bones enhances the nutritional profile, providing a more complete array of amino acids and minerals.
  • Flavor Complexity: The fusion of chicken, beef, and pork bones yields a stock with unparalleled depth and complexity, elevating even simple dishes.
  • Zero Waste: This stock is an excellent way to utilize kitchen scraps, turning what might be waste into culinary gold.
  • Eco-Friendly: Reusing bones and vegetable scraps for stock helps minimize food waste, aligning with sustainable cooking practices.
  • Versatility: Its adaptable nature makes it a perfect base for various international cuisines, from Italian risottos to Asian broths.

What Makes The Mixed Bones Slow Cooker Stock Special? 

  • Flavor Depth: The amalgamation of chicken, beef, and pork bones creates a flavor profile that is multidimensional and unmatched in richness.
  • Nutrient Spectrum: Combining various bones ensures a more complete range of amino acids, minerals, and collagen, contributing to both health and taste.
  • Convenience: Utilizing a slow cooker means minimal active cooking time and monitoring, making it perfect for busy schedules.
  • Versatility: This stock is the chameleon of the culinary world, effortlessly adapting to elevate any dish it accompanies.
  • Zero Waste: Maximizes the use of kitchen scraps, aligning with eco-conscious cooking practices.

Ingredient List

Bones (chicken, beef, pork)About 8 cups
Vinegar¼ cup
Chopped VegetablesAbout 4 cups
– Onion
– Leek
– Peeled Carrots
– Celery
– Peeled Turnip
– Parsley
Cold Filtered WaterAbout 4 quarts

Ingredient Tips

  • Bone Selection: Use a mix of bones like marrow, knuckles, and feet for a gelatin-rich stock.
  • Vinegar Choice: Apple cider vinegar is popular, as it aids in mineral extraction without altering flavor.
  • Vegetable Freshness: Opt for fresh, organic vegetables for a cleaner taste and higher nutrient content.
  • Water Quality: To avoid contaminants and off-flavors, cold, filtered water is essential.
  • Aromatics: Consider adding garlic, bay leaves, or thyme to enhance the stock’s flavor profile.

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

  • Preparation: Place bones in a slow cooker, add vinegar, and toss. Add chopped vegetables on top.
  • Cooking: Add cold filtered water to cover the ingredients. Cook on low for 12 to 24 hours, topping up water as needed.
  • Straining: Remove bones and vegetables. Strain stock through a fine-mesh strainer.
  • Cooling & Storing: If not using immediately, cool and refrigerate. Skim off fat before storing it in containers.
  • 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.

Scaling The Recipe

  • Proportions: Maintain the ratios of bones to vegetables to water. For instance, if the original recipe calls for 8 cups of bones and 4 cups of vegetables, a halved recipe should use 4 cups of bones and 2 cups of vegetables.
  • Cooking Time: The cooking time generally remains the same regardless of the batch size, as the goal is to extract flavors and nutrients.
  • Equipment: Ensure your slow cooker is appropriately sized for the quantity you’re making. Overcrowding may result in uneven cooking.
  • Storage: If scaling up, be prepared with sufficient storage containers. For smaller batches, smaller containers or even ice cube trays work well for freezing.

What Is Used For Garnishing? 

  • Fresh Herbs: A sprinkle of freshly chopped parsley, chives, or cilantro offers color and a burst of herbal freshness.
  • Citrus Zest: Grated lemon or lime zest can add brightness and a citrusy aroma.
  • Olive Oil: A swirl of high-quality olive oil on top adds richness and a silky texture.
  • Toasted Seeds: Pumpkin or sesame seeds provide a crunchy contrast.
  • Microgreens: For an upscale touch, a scattering of microgreens like arugula or basil can be visually stunning.

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.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The  Broth?

  • Meat: Beyond the standard mix of beef, chicken, and pork bones, you could use lamb or game meats for unique flavors.
  • Fish: Fish bones and shrimp shells can make for a lighter, ocean-inspired stock.
  • Pasta: While traditional stock recipes don’t often include pasta, small amounts of gluten-free noodles can add body if you’re planning to use the stock in a soup directly.
  • Vegetables: Feel free to experiment with different veggies like mushrooms, bell peppers, or even exotic roots like ginger or turmeric for added health benefits and flavors.

Success Tips-Tips And Tricks For Making The Recipe 

Prepping Tips

  • Bone Roasting: For a richer flavor, consider roasting bones at 400°F for 30-40 minutes before adding them to the slow cooker.
  • Vegetable Size: Chop vegetables uniformly to ensure even extraction of flavors.
  • Vinegar: Don’t skip it; it helps extract minerals from the bones.

Cooking Time Tips

  • Low and Slow: Cooking on a low setting for an extended period (12-24 hours) ensures maximum flavor and nutrient extraction.
  • Check Water Levels: Periodically check and top up the water to keep ingredients submerged.
  • Skimming: For a clearer broth, skim off any foam or impurities that float to the top during the initial stages of cooking.

Nutritional Values

Step into a world of healthful living with our Mixed Bones Slow Cooker Stock. Packed with minerals, collagen, and essential amino acids, this nourishing broth not only enhances your recipes but also fortifies your well-being. It’s comfort food with a wellness twist!

What Are Total Calories In The  Broth?

A common estimation is around 30-40 calories per cup, mainly from the trace amounts of fat and protein leached from the bones. The calorie count could be slightly higher if you’re using meaty bones. The vegetables and any oil or fat used for roasting bones can also contribute to the total calorie count.

Dietary Restrictions For The Mixed Bones Slow Cooker Stock

  • Meat-Based: Unsuitable for vegetarians and vegans unless modified with plant-based ingredients.
  • Gluten-Free: Inherently free from gluten, making it safe for those with celiac disease or gluten sensitivity.
  • Low-Carb & Keto: The stock is low in carbohydrates, making it keto-friendly.
  • Paleo: Compatible with a paleo diet, it is made from organic, grass-fed bones.
  • Allergens: Ensure to check for potential allergens like shellfish if you’re using seafood bones.

Health Benefits Of The Mixed Bones Slow Cooker Stock

  • Nutrient-rich: Packed with essential nutrients like calcium, phosphorus, and magnesium extracted from bones.
  • Gut Health: The gelatin and collagen content can improve gut integrity and digestion.
  • Joint Support: Contains glucosamine and chondroitin, compounds beneficial for joint health.
  • Immune Boosting: Rich in amino acids like arginine, which may bolster the immune system.
  • Anti-Inflammatory: Contains amino acids such as glycine, which have anti-inflammatory properties.

Nutrition Table

How Can I Make Mixed Bones Slow Cooker Stock Lower In Sodium? 

  • Skip Added Salt: Do not add any salt during the cooking process. Natural flavors from the bones and vegetables will still impart depth.
  • Fresh Ingredients: Use fresh vegetables instead of pre-packaged or canned, which might contain added sodium.
  • Water Quality: Use filtered water to avoid any sodium in tap water.
  • Homemade Over Store-Bought: Commercial broths often have high sodium. Making your stock ensures control over sodium content.
  • Herbs & Spices: Enhance flavor with herbs like rosemary, thyme, or bay leaves and aromatic vegetables, minimizing the need for salt.

How Can I Make Mixed Bones Slow Cooker Stock Lower In Sugar?

  • Vegetable Choice: Limit or avoid high-sugar vegetables like carrots and onions. Opt for greens or low-sugar veggies like zucchini.
  • No Additives: Ensure you’re not using any pre-packaged ingredients with added sugars.
  • Herbs for Flavor: Infuse flavors using herbs like thyme, rosemary, and bay leaves, reducing the need for sweet vegetables.
  • Monitor Cooking Time: Prolonged cooking can break down vegetables, releasing natural sugars. Stick to the recommended times.
  • Select Bones Wisely: Some roasted bones might have residual marinades containing sugars. Use plain, unseasoned bones.

How To Serve Mixed Bones Slow Cooker Stock In The Best Way?

  • 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 To Complement The Mixed Bones Slow Cooker Stock

  • 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.

How Long Can We Store The Broth?

  • Refrigeration: Once cooled to room temperature, the broth can be refrigerated in airtight containers for up to 5 days.
  • Freezing: For longer storage, pour the cooled broth into freezer-safe containers or ice cube trays, leaving some space for expansion. Once frozen, ice cubes can be transferred to freezer bags. The broth can last in the freezer for 4-6 months.
  • Skimming Fat: Allow the fat to rise and congeal before storing, then skim it off. This can extend shelf life and reduce spoilage.
  • Reheating: Always reheat to a boil before consumption if stored for extended periods.

Can I Make Broth In Advance?

  • Flavor Enhancement: Allowing the broth to sit for a day can deepen the flavors, making it even more robust.
  • Convenience: Preparing in advance ensures you have a ready base for soups, stews, or sauces.
  • Storage: Once made, it can be cooled, divided into portions, and stored in the refrigerator or freezer.
  • Quick Meals: Having pre-made broth on hand facilitates quicker meal preparations.
  • Skimming: Allowing the broth to chill makes it easier to remove excess fat before use.

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.

Special Tools And Equipment Needed

  • Slow Cooker: Central to the recipe, it maintains a low, consistent heat for extended periods, ensuring a rich extraction of flavors.
  • Fine-Mesh Strainer: Essential for filtering out small particles, leaving a clear broth.
  • Large Bowls: For collecting the strained stock and allowing it to cool.
  • Tongs & Slotted Spoon: Useful for removing large bones and vegetable remnants.
  • Ice Cube Trays: Great for freezing individual portions of stock for future use.
  • Large Ladle: For skimming off fat and transferring broth to containers.
  • Airtight Containers: Vital for storing in the refrigerator or freezer.
  • Cheesecloth: For an extra layer of filtration, ensuring utmost clarity.

Frequently Asked Questions

Can I Mix Different Types Of Bones (Chicken, Beef, Pork) In The Same Stock?

Absolutely! Mixing various bones can result in a richer, more complex flavor profile. However, be mindful of the primary flavor you wish to achieve, as some bones might dominate in taste.

My Broth Is Gelatinous After Cooling. Is This Normal?

Yes, this is a good sign! The gelatinous texture indicates the successful extraction of collagen from the bones, which offers numerous health benefits. Once reheated, it will return to a liquid state.

How Can I Intensify The Flavor If My Stock Tastes Too Mild?

You can simmer the strained broth on the stovetop to reduce it, which will concentrate the flavors. Alternatively, consider adding more aromatic vegetables or herbs during the initial cooking process

Can I Reuse The Bones For Another Batch?

Yes, but each subsequent batch may be lighter in flavor and gelatin. If reusing, it’s advisable to mix in some fresh bones to ensure a flavorful and nutrient-dense stock.

Is There A Difference Between Broth And Stock?

Yes. While both are similar, their preparation and intended use are the primary differences. Stocks usually involve bones, sometimes roasted, and simmer for longer to extract collagen, resulting in a gelatinous consistency. Broths usually involve meat (and can include bones) and are seasoned, often consumed directly or used in soups.

Exploring Your Path To Mixed Bones Slow Cooker Stock and Its Deliciousness

Exploring Your Path To Mixed Bones Slow Cooker Stock and Its Deliciousness

0 from 0 votes
Recipe by Hanna Barnes Course: Soup Recipes


Prep time


Cooking time





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.


  • Bones (chicken, beef, pork)

  • Vinegar

  • Chopped Vegetables

  • Onion

  • Leek

  • Peeled Carrots

  • Celery

  • Peeled Turnip

  • Parsley

  • 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.


  • 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.
Hanna Barnes
Scroll to Top