5 best slow cookers for bone broth in the UK
Making bone broth is a slow process, and that’s exactly the point. You want long, gentle cooking to draw out the flavour and nutrients from the bones. A good slow cooker takes the hassle out of it, keeping things ticking over nicely without needing to stand over the stove all day. The right one will hold a steady temperature, be easy to clean, and have enough room for a proper batch. Below, we’ve picked out five of the best slow cookers for the job, focusing on reliability, ease of use, and overall cooking performance.
1
Exceptional
Tefal All-in-One Multi Cooker 6L
What We Like
2
Exceptional
Russell Hobbs Good-to-Go 6.5L Electric Multicooker
What We Like
3
Exceptional
Morphy Richards Sear and Stew Slow Cooker 6.5L
What We Like
4
Exceptional
Andrew James Large Slow Cooker 8L
What We Like
5
Excellent
Cooks Professional Digital Slow Cooker 6.5L
What We Like
What to Look for in a Slow Cooker for Bone Broth
Consistent Low Heat
Bone broth needs long, steady simmering. A good slow cooker should be able to maintain a low temperature for hours without boiling too hard. If the heat’s too high, it can ruin the texture and taste.
Size Matters
Bones take up space. If you’re making large batches or using big beef or lamb bones, aim for a slow cooker with a capacity of at least 6 litres. Smaller ones work fine for chicken bones or smaller quantities, but they’ll limit how much you can make at once.
Manual vs Digital Controls
Some people prefer manual dials because they’re simple and less likely to break. Others like digital settings with timers and “keep warm” functions. It’s down to preference, but digital models can be handy if you’re not going to be home all day.
Ceramic or Metal Insert?
Most slow cookers come with ceramic inserts, which are great for even heat distribution. Some newer models offer metal inserts that can go straight on the hob. That’s useful if you want to sear bones before slow cooking, but ceramic still holds heat well and is perfectly fine for broth.
How Long Should You Cook Bone Broth in a Slow Cooker?
It depends on the bones. Chicken bones take around 12–18 hours. Beef or pork bones usually need 24 hours or more to really break down and release their goodness.
You can cook it longer if you like, but at some point, the flavour plateaus. If the bones start crumbling or the broth turns cloudy and thin, you’ve gone a bit far.
How Do You Know It’s Done?
Good bone broth should be rich, slightly gelatinous when cooled, and packed with flavour. It should have a slight wobble to it in the fridge. If it’s thin like tea, it might not have cooked long enough or had enough bones in it.
Taste is the best guide. If it’s bland, cook it longer or reduce it a bit on the hob afterwards.
Can You Leave a Slow Cooker on Overnight?
Yes, that’s one of the best things about using a slow cooker. As long as your appliance is in good condition, on a heatproof surface, and not covered with anything flammable, it’s perfectly safe to leave on while you sleep.
Still, it’s a good idea to check the cord and plug now and then. And make sure it’s not near the edge of the counter if you’ve got pets.
Tips for Making Bone Broth in a Slow Cooker
Blanch or Roast First
For beef or pork bones, blanching them in boiling water first helps remove impurities. Roasting them can add more depth of flavour. You don’t have to do either, but both make a noticeable difference.
Add a Splash of Vinegar
A small amount of apple cider vinegar or lemon juice helps extract minerals and collagen from the bones. You only need a tablespoon or two.
Don’t Overdo the Veg
Too many vegetables, especially strong ones like cabbage or broccoli, can overpower the broth. A couple of carrots, some celery, and an onion is usually enough.
Strain Twice
Once your broth’s done, strain it through a sieve or cheesecloth to remove bits and grit. Straining it again through a finer mesh gives it a clearer finish.
Let It Cool Before Storing
Hot broth straight into the fridge isn’t a good idea. Let it cool to room temperature first, then store in airtight containers. Glass jars or freezer-safe bags work well.
