Crock Pot Roast - Gluten, Grain, and Dairy Free

We have cooked roasts a lot of different ways over the years, but this is the current favorite.  It's super simple, basic and yummy.  Add some potatoes (cooked separately) and a salad on the side if you can tolerate them.  

A wonderful meal with very little effort! 

Crock Pot Roast - Gluten, Grain, and Dairy Free 

4-5 pound chuck roast

salt and pepper, to taste

garlic, to taste

1 tsp. thyme 

Carrots, as many as you can fit under and around the roast

2 cups of broth 

Peel and chop carrots into 2" chunks.  Layer in bottom of crockpot, as many as you can fit and still fit the roast.  Season the roast on both sides and lay across the carrots.  Add more carrots around the edges of the roast. Add broth.  Cook on low for 8-10 hours or high for 5-6 hours.  

Enjoy! 

(I like to use the leftovers, including the juices as a soup.  All those good meat juices, combined with the broth makes a nice, healthy soup. Hopefully there is some meat and carrots for it too!) 

White Chili - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! 

I have a firm belief that the person who invented crock pots has a secure spot in Heaven.  I mean, saving lives right and left with those crock pots has got to be a ticket right in.  I LOVE using my crock pot. 

All drama aside . . . 

This chili is so darn good that the Hubs was still raving about it the next day.  It's just that good people.  

White Chili - Gluten and Dairy Free 

2 frozen boneless chicken breasts 

2 cans of great northern beans 

1 1/2 tsp. garlic powder

2 tsp. cumin 

1/4 tsp. pepper 

1 1/2 tsp. salt 

2 C. chicken broth 

1 cup coconut milk 

1/4 c. arrowroot powder 

1/2 c. cold water 

Put all ingredients except arrowroot powder and water in the crock pot.  Cook on high for 5 - 6 hours until chicken is done.  Remove chicken and shred.  Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the chili until incorporated.  Add shredded chicken back in and replace lid.  Heat for a few minutes until thickened.  

Serve with some delicious corn bread and enjoy! 

***To make as a freezer meal add all ingredients (except arrowroot powder and water) to a gallon zip lock bag and freeze. Defrost over night in the fridge and cook for 7-8 hours on low in the crock pot.
*** 

Instant Pot White Chili - Gluten and Dairy Free 
*Add frozen chicken, beans, spices, broth and milk to instant pot.
*Seal the valve, then cook on High Pressure (manual) for 15 minutes, then Quick Release pressure. 
*When pressure has all released, remove chicken and shred. 
*Before returning to pot, turn on "sauté" function. 
*In small bowl whisk arrowroot powder and cold water till smooth.
*Add to broth/milk mixture and whisk.
*Return chicken to pot. 

Crock Pot Taco Soup - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

 Weather is sorta a big thing for me and sometimes I feel like I spend 9 months looking forward to summer and 3 months enjoying it.  I have got to learn to enjoy the cold weather more, but in the meantime there is always soup.  I must have soup to warm me up.  

Today it is cold and pouring rain, so taco soup is on the menu.

Crock Pot Taco Soup - Gluten and Dairy Free 

2 frozen boneless, skinless chicken breasts (can substitute 1 lb of cooked ground beef) 

1 15 oz. can of black beans, drained 

1 15 oz. can of corn, drained (or use fresh or frozen)

1 8 oz. can of tomato sauce 

1 15 oz. can of diced tomatoes 

2  c. of chicken broth 

1 tsp. of salt 

1 tsp. cumin 

1/2 tsp. garlic 

1/4 tsp. pepper

Add all ingredients to crock pot and cook on high for 5 hours.  Remove chicken and shred then return to soup.  Serve with tortilla chips and diced avocados, or other desired toppings.   

*This also makes a great freezer meal.  Add all ingredients to a gallon zip lock bag and freeze.  Defrost over night in the fridge and cook for 7-8 hours on low in crock pot. 

Instant Pot Taco Soup - Gluten and Dairy Free
*Add frozen chicken, beans, corn, tomato sauce, diced tomatoes, broth and spices to Instant Pot.
*Seal valve and cook on High Pressure (manual) for 15 minutes.
*Quick Release pressure
*Shred chicken and return to pot.
*If using ground beef cook on the sauté function first, then pressure cook for just 1 minute.  If your ground beef is already cooked just set to high pressure (manual) for 1 minute.

Enjoy!

Yum yum! 

Crockpot Fajitas - Gluten and Dairy Free

My hubby bought me a second crock pot and it is pretty much my favorite possession ever.  I mean, come on . . . I can have broth going for days and make all kinds of breakfasts and dinners at the same time!  HEAVEN.  

#kitchennerd 

Anywho, this is a real favorite.  Have I mentioned my long standing and undying love of Mexican food?  I LOVE IT.  

This is a quick and easy way to make super delicious fajitas.  

Crockpot Fajitas - Gluten and Dairy Free 

2 -3 lb chuck roast 

2 bell peppers, any color, sliced 

2 cloves garlic, minced 

3 Tbsp. lime juice

2 tsp. cumin

1 tsp. paprika 

salt 

pepper 

Add all ingredients to crock pot and cook on low for 8 hours.  Shred beef.

Serve on warm corn tortillas with spanish rice, guacamole, or other toppings.

This meal works fantastically as a freezer meal.  Add all ingredients to a gallon ziploc bag and freeze.  When ready to use, defrost in fridge overnight, then add to crockpot and cook on low for 8 hours.   

Asian Chicken Lettuce Wraps - Gluten and Dairy Free

Better get back on my recipes, right? 

SO MUCH has been going on here.  It's been . . . difficult.  But now things are calming down, and I have a ton of recipes ready to post. Let's get back to it.  

This is a yummy, easy, and delicious meal for a busy night - just the kind I like.

  

And most importantly . . . the kids loved it! 

 

Asian Chicken Lettuce Wraps 

4 boneless, skinless frozen chicken breasts 

1 medium red bell pepper, diced

3 large carrots, grated 

4 cloves garlic, minced 

1/2 c. soy sauce (gluten and yeast free)

1/4  heaping cup ketchup 

1 1/2 tbsp. honey 

1/4 teaspoon crushed red pepper flakes 

Add all ingredients to your slow cooker and cook on high for 5 hours.  Remove chicken and shred, then stir back in.  Serve on top of a piece of Romaine lettuce.

  

This makes a great freezer meal.  Add all ingredients to a gallon ziploc and freeze.  When ready to use, defrost over night and add to crock pot.  Cook on low for 4-6 hours.  

We like to serve with a pile of rice on top of the chicken.  Yum! 

Adapted from http://newleafwellness.biz/2015/06/16/slow-cooker-asian-chicken-lettuce-wraps/

Yum! 

Purple Steel Cut Oats - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

I never knew how difficult it is to make purple food look good in a picture!  

So, take my word for it, this is super yummy and better than it looks!  What kid is not excited to eat purple oatmeal? 

Purple Steel Cut Oats - Gluten and Dairy Free

1 1/2 c. steel cut oats 

6 c. water or milk of choice (canned coconut milk makes it nice and creamy)

1 1/2 tsp. cinnamon 

2 c. blueberries (frozen or fresh are fine) 

1/2 tsp. of salt 

Add all ingredients to crockpot and stir.  Cook on low for 5 hours then keep warm till morning. (Or cook for 7-8 on low, it will just be a little less chewy, but still good.) 

Serve with milk of choice and a scoop of brown sugar, if desired.  Yum! 

Crockpot Teriyaki Chicken and Rice - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! Also you can cook rice in the instant pot at the same time! 

Crockpot's are the perfect answer to hot summer evenings, amiright? 

I can't stand turning on the oven when it is so hot, but the crockpot provides the perfect meal without heating up the kitchen. 

Win, win. 

 Crockpot Teriyaki Chicken and Rice - Gluten and Dairy Free

4 frozen chicken breasts

1/2 c. gluten free soy sauce (low sodium is good)

1/2 c. chicken broth 

1, 20 oz. can of pineapples, reserve juice

3 Tbsp. honey

2 Tbsp. olive oil

1 tsp. garlic powder

1 tsp. ground ginger 

1/4 c. arrowroot powder (corn starch can substitute)
1/2 c. cold water 

Place frozen chicken in crockpot.  After opening can of pineapples, drain juice into a bowl, then pour pineapples on top of chicken. (This is not shown in the picture, but just trust me. Do it! Yum.) Add the rest of the ingredients, except the arrowroot powder, to the pineapple juice and whisk until sugar is dissolved.  Pour over chicken and cook for 5 hours on high in crockpot.   

Remove chicken and shred.  Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the teriyaki sauce until incorporated. Add chicken back in and stir till combined.

Serve over rice.

**This makes a really great freezer meal.  Just add all ingredients except the arrowroot powder and water to a gallon ziploc bag.  Freeze.  Defrost in fridge overnight then cook on low for 8 hours. Proceed as normal. Yum!

Instant Pot Teriyaki Chicken and Rice - Gluten and Dairy Free

*Add frozen chicken and pineapples to instant pot. 

*Mix your reserved pineapple juice with the soy sauce, broth, honey and spices. 

*Pour over chicken and pineapples, in the instant pot.
(**If you want to cook your rice in the IP also, see below for directions.) 
*Seal vent and cook on High Pressure (manual) for 15 minutes, then Quick Release pressure.
*When pressure has all released, remove chicken and shred.
*Before returning to pot, turn on "sauté" function.
*In small bowl whisk arrowroot powder and cold water till smooth.
*Add to soy sauce/broth mixture and whisk.
*Return chicken to pot.

If you want to cook your rice in the Instant Pot at the same time:
* After adding chicken, pineapples, sauce and spices to the Instant Pot, place your trivet on top of the frozen chicken.
*Place an oven safe bowl on top of trivet.
*Add 3 cups of rice and 4 1/2 cups of water to bowl.
*Continue with IP directions above.
PEASE NOTE:  This will cook your rice perfectly for this meal, but you will get some sauce/broth in the rice, so it will be slightly flavored.  (In case you wanted rice leftover for another meal and didn't want it flavored with sauce/broth.)

Yum! 

Peaches and Cream Rice Porridge - Gluten and Dairy Free

 I am sure I have bored you all with my raving on about having a warm breakfast ready first thing in the morning.  Alas  . . . I adore it so much, I can't help myself. 

Another recipe that takes 3 minutes to throw together before bed so you can wake up happy in the morning!

Peaches and Cream Rice Porridge - Gluten and Dairy Free

1 1/2 c. brown rice 

8 cups of water 

1 can (15 oz) peaches, drained and chopped up - or two fresh peaches, chopped

1 heaping tsp. of ground cinnamon

1/2 tsp. salt   

Add all ingredients to your crock pot.  Stir and cover.  Cook on low for 8 hours. 

Serve with milk of choice and a scoop of brown sugar, if desired. Thank your sleepy head that you have a warm, healthy, nourishing breakfast ready for you first thing in the morning. 

Yum! 

Spiced Apple Rice Porridge - Gluten and Dairy Free

 Making breakfast before bed and then having something warm and ready in the morning pretty much guarantees a perfect day from then on out. 

Doncha agree? 

Try this recipe and see if you don't agree.  'Cause I'm sure you will. 

Spiced Apple Rice Porridge - Gluten and Dairy Free 

1 1/2 c. brown rice 

8 c. water

2 apples, cored and cubed

1/2 c. raisins

1/2 tsp. cinnamon

1 tsp. pumpkin pie spice 

1/2 tsp. salt 

Combine all ingredients in crockpot and stir.  Set to low and cook for 8 hours. 

Serve with milk of choice and a scoop of brown sugar, if desired. 

Yum! 

Adapted from http://www.glutenfreeschool.com/recipe/easy-apple-porridge/

Simple Hamburger Veggie Soup - Gluten and Dairy Free

 It has been the winter to end all winters around here.  

And now it's Spring, but Mother Nature obviously didn't get the memo, cause it's still winter outside. Not gonna lie . . . it makes me a little grumpy. 

Alas, never fear .  . . there is always soup to warm your heart and soul. 

Simple Hamburger Veggie Soup - Gluten and Dairy Free 

4 -5 potatoes, thinly sliced 

3 celery stalks, diced 

4-5 carrots, diced 

2 c. corn 

1/2 green pepper, diced 

~1 lb. cooked ground beef 

5 c. broth (beef is best, but chicken will do)

2 cans of stewed tomatoes (chop the tomatoes up a bit, if desired)

1 1/2 tsp. salt 

1/2 tsp. pepper 

kale, chopped very small 

Add all ingredients, but kale, to crock pot.  Cook for 6-8 hours on low.  When done cooking, add kale and stir. 

Yummy and warm! 

(I forgot to add the kale when I took these pics. Oh brother!) 

Crockpot Secret Pumpkin Pie Steel Cut Oats - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Pumpkin combined with steel cut oats? 

Can't. Get. Better.

(Since my son was diagnosed as anaphylactic to pumpkin we now use "secret pumpkin".)

Crockpot Secret Pumpkin Pie Steel Cut Oats - Gluten and Dairy Free 

2 c. steel cut oats

4  c. water

1 c. canned, full fat coconut milk

2 cups of sweet potato puree (or 1 can of pumpkin -15 oz. - if tolerated) 

1/4 c. pure maple syrup 

1 Tbsp. cinnamon

1/2 tsp. ginger

1/4 tsp. nutmeg 

1 Tbsp. vanilla 

1/2 tsp. salt 

Add all ingredients to crockpot and stir.  Cook on low for 8 hours. Serve with your choice of milk and a small scoop of brown sugar, if desired. 

Yum! 

Creamy Crockpot Chicken Potato Soup - Dairy and Gluten Free

When I first started eating dairy free I missed eating "creamy" things.  It's a feeling, I think, more than anything else.  You know:  that feel in your mouth of eating creamy things.  Odd, right?

So, when I started making soups dairy free and I wanted a creamy soup, I found I could blend up the potatoes and it would make a nice creamy base.  No cream, milk, butter, or anything!

It was a miracle! A dairy free diet miracle! 

It looks orange because I can't help but add all the veggies (carrots) I can find to any soup I make.  But it tastes just like normal potato soup. 

Creamy Crockpot Chicken Potato Soup - Dairy and Gluten Free

10 medium sized potatoes, unpeeled and diced 

4 c. chicken broth 

1 c. water

2 frozen boneless skinless chicken breasts

small, diced onion (optional)

4-5 carrots, finely diced 

2-3 stalks of celery, finely diced 

2 c. cabbage, finely diced 

1 tsp. salt

1/2 tsp. pepper 

kale, finely diced

Add, all ingredients, except kale, to crockpot and cook on high for 4 1/2 -5 hours.  Remove the chicken and shred.  Before returning use an immersion blender in the soup and blend to desired creaminess.  (Alternately you can put the soup in your blender and blend it.)  I like to keep a few chunks, but make it pretty creamy.  Add the chicken back in.  Add the kale.  

Enjoy! 

Lemon Garlic Chicken - Gluten and Dairy Free- Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! Also you can cook rice in the instant pot at the same time!

You can make this awesome recipe 3 4 different ways!
Just pick what ever suits you best and enjoy the delicious food that follows.
Lemon Garlic Chicken 

1 tsp. garlic

1 tsp. salt 

1/4 tsp. pepper 

1/4 c. olive oil

1 Tbsp. parsley 

2 Tbsp. lemon juice 

4-6 chicken breast
1 cup chicken broth (Instant Pot recipe only) 

option 1) Thaw chicken. Combine all ingredients.  Place in 9 x 13 dish and bake for 45 mins at 350*. 

option 2) Place frozen chicken breast and ingredients in crockpot and cook on low for 6-8 hours or high for 4-6 hours.  Shred chicken and serve over rice or potatoes. 

option 3) You can also combine all ingredients in a gallon ziplock bag and freeze.  Later put it all in the crockpot and cook on low for 6-8 hours or high for 4-6 hours.  This is an excellent freezer meal to prepare ahead of time and have on hand for a busy day.

option 4) Instant Pot Lemon Garlic Chicken - Gluten and Dairy Free

*Add frozen chicken, broth, and spices to instant pot.
(**If you want to cook your rice in the IP also, see below for directions.) 
*Cook on High Pressure (manual) for 15 minutes, then Quick Release pressure.
*When pressure has all released, remove chicken and shred.
*Return chicken to pot.

If you want to cook your rice in the Instant Pot at the same time:
* After adding chicken, broth, and spices to the Instant Pot, place your trivet on top of the frozen chicken.
*Place an oven safe bowl on top of trivet.
*Add 3 cups of rice and 4 1/2 cups of water to bowl.
*Continue with IP directions above.
PEASE NOTE:  This will cook your rice perfectly for this meal, but you will get some broth in the rice, so it will be slightly flavored.  (In case you wanted rice leftover for another meal and didn't want it flavored with broth.)

*Adapted from http://www.onegoodthingbyjillee.com/2014/10/lemon-garlic-dump-chicken-whats-dinner.html

Peaches and Cream Crockpot Steel Cut Oatmeal - Gluten Free Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

When I know the next morning is going to be rushed, busy, and early I love to put breakfast in the crockpot the night before.  There's nothing better than having a warm, home cooked breakfast ready to go for you first thing in the morning. 

This recipe can be thrown together in just minutes before you head to bed. It is a favorite in this house! 

Peaches and Cream Crockpot Steel Cut Oatmeal - Gluten Free Dairy Free 

1 1/2 c. steel cut oats 

6 c. water

1 can (15 oz) peaches, drained 

1 tsp. cinnamon 

1/2 tsp. salt 

After draining peaches, stick knife in can and chop the peaches up. Add all ingredients to crockpot and stir. Cook on low for 7-8 hours.  Serve with brown sugar (if desired) and milk of choice. 

Crockpot Chicken and Rice Soup - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

This picture drives me crazy. All dark-ish and kinda gloomy looking.  It reminds me of the days we've been having.

Also, I am absolutely frozen to the core.  I feel like I may never thaw out. 

While I am suffering through trying to survive this horrible winter blessed amount of snow we are having, I can think of eating nothing but soup. 

Just try to imagine that this picture looks as good as I promise this soup tastes.  It is FANTASTIC and warms you to the core.

Crockpot Chicken and Rice Soup

2 boneless, skinless frozen chicken breasts

1/4 small onion, chopped (if desired)

garlic, to taste

4 large carrots, chopped

3 celery, chopped 

1 1/2 tsp. salt

1/2 tsp. pepper 

1/4 tsp. sage 

1/2 tsp. thyme

3 bay leaves 

6 cups of chicken broth 

3/4 c. brown rice (Quinoa works just as well for a little change) 

Put all ingredients, except the rice, in the crockpot and cook for 1 hour on high.  Add the 3/4 c. of brown rice and lower heat to low and continue to cook for 4 more hours.  

After the 5 hours total cooking time, remove chicken breasts, shred, and return to soup.  Remove the bay leaves. 

Serve with either some delicious corn bread or some wonderful breadsticks, and you'll be doing just fine! 

Instant Pot Chicken and Rice Soup - Gluten and Dairy Free

-Add all ingredients to the instant pot and cook on High Pressure for 20 mins.  

-Allow the pressure to release naturally for 10 mins, then quick release the remaining pressure.  

-Shred the chicken and stir back in. 

Enjoy! 

Crock Pot Dairy Free Rice Pudding -Two Ways!

Rice pudding is a major favorite around here. 

The hubby's sweet and perfect Grandma made it for us regularly and in her honor we try to eat it as often as possible. In fact, in this house rice pudding is a breakfast food! 

I was thrilled when I was finally able to replicate Grandma's version in a crockpot, allergy safe way. 

If you only have 4 hours use this method:

Crock Pot Dairy Free Rice Pudding

6 cups of milk of choice (I use rice and/or coconut milk or some water)

2 cups rice 

1/4 cup sugar

1/4 tsp. salt

1  cup raisins 

1 tsp. cinnamon

1 tsp. vanilla 

1 cup of milk of choice (I use rice milk) 

Add all ingredients to crock pot, except the last 1 cup of milk. Stir to combine. Cook on high for 4 hours.  Stir in remaining cup of milk before serving. Add additional milk as needed and top with spoonful of brown sugar, if desired.

If you have more time, or want to cook it overnight, use this method:

Crock Pot Dairy Free Rice Pudding

4 cups of milk of choice (I use rice and/or coconut milk)
4 cups of water
1 1/2 cups of brown rice
1/4 c. sugar
1/4 tsp. salt
1 c. raisins
1 tsp. cinnamon
1 tsp. vanilla
1 c. of milk of choice (I use rice milk)

Add all ingredients to crock pot, except the last 1 cup of milk. Stir to combine.  Cook on low for 8 hours.  Stir in remaining cup of milk before serving.  Add additional milk as needed and top with a spoonful of brown sugar, if desired. 

Healing Soup

It's that time of year again . . . germs everywhere, everyone getting sick. 

You need this soup. 

Garlic has antibacterial, antiviral, and anti-cancer benefits. It is also has fantastic cardiovascular benefits. 

Celery is known for its anti-inflammatory benefits and its ability to protect the digestive tract against inflammation. Of course it also has plenty of antioxidants in it as well. 

Carrots are rich in antioxidant nutrients, unique phytonutrients, and are full of digestive tract-supporting fiber which means they have great anti-cancer benefits for colon cancer. 

Tomatoes are absolutely loaded with antioxidants.  They are also firmly linked to a reduction in heart disease, lowering cholesterol, LDL cholesterol and triglycerides.  

Cabbage is pretty much a health superstar.  It is well known in the use of cancer prevention, and sometimes in cancer treatment. It is rich in antioxidants, is anti-inflammatory, and is rich in glucosinolates (anti-cancer nutrients). 

Potatoes are rich in potassium, calcium, iron, magnesium, phosphorus, sulphur, and copper.  They are also good sources of Vit B6 which is important for your brain cells, nervous system activity, and cardiovascular health. 

Homemade broth is known for supporting healthy digestion, reducing joint pain and inflammation, promoting strong, healthy bones and healthy hair and nails, inhibiting infection, and fighting inflammation. 

Kale is known for lowering your risk for cancer, and specifically for bladder, breast, colon, ovary, and prostate cancer. Kale is full of antioxidants, anti-inflammatory nutrients, and glucosinolates (anti-cancer nutrients). 

Still reading? To sum it up . . . YOU NEED THIS SOUP! 

Healing Soup

3 frozen chicken breasts

3 cloves of fresh garlic, chopped

1-2 celery sticks, finely chopped

3-4 carrots, finely chopped 

3-4 medium tomatoes chopped (or a can of diced tomatoes) 

4-5 cups of thinly sliced and chopped cabbage 

4-5 potatoes, cut up 

1 tsp sage

1 tsp basil

1 tsp oregano

1 tsp parsley
Salt and pepper to taste

6 (or more) cups of broth 

2 large kale leaves, chopped until tiny(or 1-2 cups of chopped spinach) 

Add all ingredients to crock pot, except kale, and cook on low for 8-10 hours or high for 5-6 hours, until chicken is done. Shred chicken when done. Before eating stir chopped up kale into soup and cook for a few mins. 

*Alternately you can boil the chicken then chop it up. Cook celery and carrots in some oil in bottom of large soup pan, for 3-5 mins. Add the rest of the ingredients, except kale and bring to boil. Reduce heat so it's still boiling, but not as high. Cook until potatoes are done, 30-45 mins. Add kale just before eating, cooking for a few mins.

Broth - Instant Pot and Crock Pot

EDIT: Instant Pot version below

Broth. The darling of the foodie world.  

But the fact remains:  it is a real food, that has been cooked for hundreds of years.  It has real food benefits. It is supremely more healthy than anything you can buy in the store and it's extremely easy to make. 

Plus, my kids hate broth from powders, cans and cubes. But they LOVE this broth. 

I make it regularly and use it in many, many recipes. 

Broth: 

1.  Place your bones (any kind, though I normally use chicken or turkey bones) in the crock pot 

2.  Add 2-3 celery stalks, washed and roughly chopped

3.  Add 3-4 carrots, washed and roughly chopped

4. Cover bones and veggies with water, until about 1 inch from the top of crock pot

5.  Add two tablespoons of apple cider vinegar 

6.  Cover the pot and set on low

7. Let cook at least 12 hours before using 

8.  Strain and use as needed 

9. Replace water after using it. Keep doing this until you are tired of it. 

*I often will keep this broth going for a week or so. I use it for dinners at night or just strain it all out and refill it and keep it going.  

*I divide it up into containers that I freeze and use as needed.  Just remember to keep space at the top of your containers for expanding in the freezer. 

*I use this broth for cooking soups, chili, or stews. I also use it for cooking rice or for sauces. 

EDIT: 

I have started making this broth in my instant pot.  I love it much more! It is simpler and produces a great broth.  I can get so much done in much less time.  It is the best! 

Instant Pot Broth 

1.  Place your bones (any kind, though I normally use chicken or turkey bones) in the Instant Pot

2.  Add 2-3 celery stalks, washed and roughly chopped

3.  Add 3-4 carrots, washed and roughly chopped

4. Cover bones and veggies with water to the maximum fill line

5.  Add two tablespoons of apple cider vinegar 

6.  Cook on "manual" for 120 mins.
7. I do two batches with this method, using the same bones, twice.
8. Use a natural release on the IP, letting the pressure come down naturally.