This Slow Cooker "Better Than Botox" Bone Broth is full of natural collagen! Make chicken, pork or beef stock using kitchen scraps and this simple crockpot method.
Place the bones your slow cooker. The bones should fill up about 3/4 of the slow-cooker.
Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You'll be straining these out before consuming the broth.
Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
Add 2 tablespoons of apple cider vinegar (you won't notice the taste).
Cook on low and cook for 18-72 hours.
Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.