Capsaicin Free Slow Cooker Bone Broth
Rich, deeply savory, and built for the long game, this slow cooker bone broth is the kind of kitchen project that rewards patience with something genuinely nourishing. The bones get a hard roast in the oven first, which coaxes out that gorgeous, caramelized depth before they ever hit the slow cooker — a step that makes a real difference in the final flavor. Tomato paste, fresh thyme, bay leaves, and a splash of apple cider vinegar round out the aromatics, while the low-and-slow cook time of up to 24 hours pulls every bit of collagen and gelatin from the bones, giving you a broth that sets firmly in the fridge like a good stock should. For anyone avoiding capsaicin, bone broth can be a surprisingly tricky staple to source — many store-bought versions sneak in chili extract, cayenne, or "spices" that are anything but safe. This recipe keeps things clean and straightforward, relying on black pepper, thyme, and garlic for warmth and complexity without any heat-producing ingredients. The result is a deeply comforting, versatile base you can sip straight from a mug, use as a foundation for soups, or stir into sauces without a second thought. Once you see that satisfying wobble when it comes out of the fridge, you'll understand why homemade is always worth it.
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Learn more →Ingredients
8 servings
- 3 lb mixed beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider vinegar
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp whole black peppercorns
- 4 sprigs fresh thyme
- 1 tsp salt
- 10–12 cups cold water (enough to cover bones by 1 inch)
Instructions
- 1
Heat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25–30 minutes, until deeply browned on the surface.
- 2
Transfer the roasted bones to a 6-quart or larger slow cooker. Add the carrots, celery, onion, garlic, tomato paste, bay leaves, peppercorns, thyme, salt, and apple cider vinegar.
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