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Slow Cooker Bone Broth Recipe - Asian Style

I prefer using pork or chicken for Chinese or Japanese style bone broth. If you'd like to use beef bones (great for Vietnamese bone broth), I suggest roasting the bones (350F for 30 minutes) first before adding them to your slow cooker. Not necessary, but it will give a richer bone broth. I don't normally roast pork or chicken bones - I just add them to the pot. Grassfed, organic is best.
PORK: spareribs, neck, hock, really anything.
CHICKEN: whole, raw chicken, or just the frame of a rotisserie chicken you've already enjoyed. You can also use chicken wings or chicken feet. Turkey works great too.
BEEF: oxtail, knuckle, neck, short ribs. I also use beef bone marrow as well - but after roasting, I"ll spoon out the marrow, spread it on bread and sprinkle with sea salt for a little treat. Basically, too much marrow in the bone broth will make the broth greasy tasting. Short ribs have amazing flavor - I like to add them to any beef bone broth that I make.
FISH: Fish bones and head. I like to do this traditional Chinese style with garlic, lots of ginger and green onion. Remove the fish skin and the thin, silvery lining in the gut area (very fishy taste). If the fish is raw, I prefer to roast the fish bones (350F for 20 minutes) - as this tames the fishiness smell and flavor of the bone broth. Most fish will work except for oily fish like mackerel.
5 from 1 vote
Prep Time 5 mins


  • 4 pounds spareribs
  • 1 head garlic, halved
  • 1 big knob of fresh ginger (about the size of 2 fingers), halved
  • 3-4 stalks green onions, cut in half


  • Reserve half of the garlic, ginger and green onion for later in the week. Tie the green onion bundles with twine.
  • In a slow-cooker, add green onion, garlic and ginger. Fill slow cooker with water, up to 1-inch below rim. Set to cook on high heat at first. When the bone broth comes to a simmer after an hour or so, you'll see lots of scum. Skim and discard. Set slow cooker on low and let the bone broth cook for at least 6 hours.
  • Use a skimmer to skim the surface of any particles and oil. Season with salt, to taste.
  • After drinking some of the bone broth, top off the slow cooker with additional fresh water. After 2 days, discard the spent meat and bones, herbs and vegetables. Cooking the bones beyond 2 days may make the soup taste sour, as the bones break down. Add the reserved garlic, onion and green onion (and additional meat/bone if desired). Continue to add additional vegetables, aromatics, dried ingredients (see post above for details) as you wish. Keep the setting on low.
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