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Challenge: Slow Cooker to the Rescue

Cold and Flu Busting Bone Broth

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Bone broth is magic potion during cold and flu season! Packed with immune-boosting vitamins and minerals, this fool-proof slow cooker bone broth is easy, delicious, and essential to stock your freezer this winter!

Cold and Flu Busting Bone Broth

  • Servings: 6-8 cups


  • 1 cooked whole chicken carcass plus any additional bones
  • water (just enough to cover the bones, about 11 cups)
  • 1-2 tablespoons apple cider vinegar
  • 1 onion, cut in large pieces
  • 3-4 large carrots
  • 2 stalks of celery
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon salt
  • 2 bay leaves
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon


  1. Gather cooked or roasted bones and place them in a large slow cooker
  2. Pour cold water into the slow cooker, just enough to cover the top of the bones
  3. Add 1-2 tablespoons apple cider vinegar (one tablespoon if using one chicken carcass, two if using multiple carcasses or additional bones)
  4. Let sit for 30 minutes
  5. After 30 minutes has passed, add dried herbs and cook on low for 6-8 hours
  6. After 6-8 hours, chop vegetables and add to slow cooker. Cook another 6-8 hours
  7. Pour the mixture into a mesh strainer with a bowl underneath. Be careful - this will be hot
  8. Discard the bones and vegetables
  9. If serving immediately, let cool slightly and scrape off the sediment from the top
  10. If saving for later, let cool to room temperature then refrigerate overnight
  11. After broth has cooled, scrape the top sediment off and place into mason jars, seal tightly, and freeze up to six months

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