My neighbor, a busy mom of three, started making bone broth during the winter. She told me it saved her sanity when the kids got sick—she just microwaved a mug of broth for each of them, and they felt better. She calls it “liquid TLC.” I call her a genius.
Slow Cooker Bone Broth - Caitlin Ball
Then there’s my friend Dave, a runner who always complained about his knees. He swapped his morning coffee for a cup of bone broth, and after two weeks he said, “I actually don’t sound like popcorn when I walk anymore.” His knees still pop a little, but he’s sold.
And honestly, sometimes you just need a hot, savory drink that isn’t coffee or tea. Bone broth is that friend—the calm one who doesn’t give you a caffeine jitter or make you run to the bathroom. It just sits with you. Warm. Patient. Good.
Final nudge: just start with what you have
Look in your fridge or freezer. Got any leftover bones? Even a sad, frozen drumstick? That’s all you need. Don’t overthink it. You don’t need special organic bones or fancy Himalayan salt. Use what you’ve got. The slow cooker will handle the rest.
You might make a batch that’s too salty, or a batch that’s too watery. That’s okay. You’re learning. And next time, you’ll toss in a bit more vinegar or a longer simmer. It’s not about perfection—it’s about the process, and about giving yourself something genuinely good.
So go ahead. Dig out that slow cooker. Give it a wash. Grab the bones you were about to throw away. Fill it with water and forget about it for a day. You’ll thank yourself later—probably on a chilly Tuesday evening when you need a warm mug of something that feels like a hug.
And if anyone asks, just say, “Oh, that? That’s my secret weapon.” Smile mysteriously. They’ll never know it took you five minutes of actual effort.
