slow-cooker ChartsDATASHEET // CT-SC-071
slow-cookerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone Broth (Beef or Chicken) in the slow cooker
Specification: 3.5 lb roasted bones (marrow, knuckles, or poultry carcasses) with 2 tbsp vinegar
Target Temp
LOW (6–8 hrs) or HIGH (3–4 hrs)
Low & Slow
Total Time
18–24 hrs
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
195°F (91°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add bone broth (beef or chicken) (3.5 lb roasted bones (marrow, knuckles, or poultry carcasses) with 2 tbsp vinegar) to the slow cooker. Set to LOW (6–8 hrs) or HIGH (3–4 hrs).
2
Slow Cook
Cook for 18–24 hrs. Keep lid on; do not stir unless specified.
3
Check & Rest
Bones are stripped of collagen, broth is deep amber, and liquid gels firmly when chilled Confirm internal temperature reaches 195°F (91°C). Rest for 30 minutes before serving.
Verification Basis & Testing Rig
USDA Meat and Poultry Broth Standards & Hamilton Beach Stock Guide
Pro Tip: Run on Low for 18 to 24 hours; the gentle, enclosed slow cooker heat prevents liquid evaporation while steadily leaching collagen and minerals.
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