Loaded with plenty of flavor and very easy to make, my Slow Cooker Caldo de Pollo is a quick, weekday version of the Mexican comfort food classic.
One of my favorite Mexican dishes of all time is Caldo de Pollo which literally translates to “chicken broth.” Filled with hearty vegetables, cubes of chicken and a light lime-scented chicken broth, it’s the ideal soup to warm up on a cold winters day.
Traditionally made with whole chicken pieces, I decided to take another busy-mom short cut and use shredded rotisserie chicken.
Can you use roasted chicken in Caldo De Pollo?
Absolutely – feel free to roast any chicken you have on hand such as bone-in chicken breasts, thighs, wings or drumsticks.
Since I was born in Tucson, Arizona just minutes from the Mexican border, I’ve been eating this soup since I was a baby. My father, fluent in Spanish, would often order our entire meal without using a single word of English. In fact, we would take frequent day trips to Mexico for lunch growing up. Unlike Tex-Mex food, traditional Mexican food is quite light and healthy.
What sets this soup apart from others is the bright pop of flavor from the garnishes: bright lime juice, fresh cilantro, minced onion and a hint of heat from spicy jalapeños. It will cure any cold, comfort any soul and warm any heart.
Frequently asked questions:
This soup can last up to three months stored in the freezer in an air-tight container.
Naturally gluten-free, it is commonly prepared with potato cubes or white rice so feel free to add either. If you can get your hand on homemade corn tortillas and a couple of ripe avocados, I urge you to eat this soup with both.
Your spoon is waiting.
📖 Recipe
Slow Cooker Caldo de Pollo
Ingredients
- 8 cups chicken broth low sodium
- 12 ounces shredded chicken rotisserie works well
- 2 carrots diced
- 1 large onion diced
- 3 cloves garlic minced
- 1 juice of lime
- ½ teaspoon salt
- ¼ teaspoon pepper
- slices additional lime wedges minced cilantro and jalapeño – to serve
Instructions
- Place all ingredients (chicken broth through pepper) in a slow cooker and stir to combine.
- Heat on Low for 8 Hours or High for 4 Hours.
- Serve with lime wedges and garnish with plenty of minced cilantro and jalapeño slices.
Liz DellaCroce
2 cups! Sorry about that! Enjoy!
Caitlin
Gah I just sent a question but accidentally clicked only one star! I haven’t tried it yet but can’t imagine it’s 1 star! It’s I. My crockpot now and smells amazing!
Liz DellaCroce
haha I saw that!!! :) I hope you love it!!
VillegasN
Great recipe! I’m full blown Mexican and while I know how to make it by memory and with my eyes closed lol, I don’t make it a often because making from scratch is a little time consuming. Your version is fantastic! I would add maybe more veggies like corn and zucchini, cabbage…
Setting up my slow cooker right now!!
Thank you for this! 💖
Liz DellaCroce
Oh I’m so glad you enjoyed it!!! This makes me so happy!
Mircela Galindo
Liz, I’m so glad I found this recipe. I am also a Tucson native and just bought my first crockpot and was dying for some sopa! It’s delish and my house smelled amazing, can’t wait to try more!
Liz DellaCroce
Oh how perfect! I hope you enjoy!
Rae
I’ve been trying to find an authentic almost like the restaurant chicken and rice soup for ever!! I am making this tomorrow and I’m so excited!! If you’ve ever made this is with raw chicken did you use breasts or thighs and if so how many lbs!? Also, I wanted to add rice, do you know how many cups of the dry rice I should add and if so how much extra liquid!? Thanks so much!!!!
Liz DellaCroce
I would just cook white rice separately on the side and then dish the soup on top of it. Otherwise the soup can get too mushy. :) For chicken, I would do 1 pound raw. Enjoy!
AB
Would this work with raw chicken or is that a terrible idea?
Liz DellaCroce
Yes of course!!
Jennie
This soup is soooo amazing!!! I have made it a bunch of times and each time I change it up a little but is BY FAR one of my FAVORITES and not to mention so easy. Thanks so very much for this amazing recipe!! I switch it up by adding some celery and potatoes and also a packet of sazon for some extra spice but the recipe is great the way it is too!! Thanks again!!
Liz DellaCroce
Oh I am so so so glad to hear it!! Thank you so much!
Fabiana
This sounds amazing! It is also a lot simpler to prepare than I thought.
Liz DellaCroce
Embarrassingly easy to make!
Laura Waarvick
Thanks so much for the recipe! Your pictures of the recipe are so colorful and enticing. I have this in the crockpot right now. So glad I found your site. Cheers!
Liz DellaCroce
Thank you so much Laura – enjoy!
jordan
as far as the chicken goes, if you are using rotisserie are you putting the cooked chicken in crock pot?
Liz DellaCroce
Yes exactly!
Marla Meridith
LOVE this healthy soup Liz!!
Liz DellaCroce
Thank you Marla!! Hope you’re doing well!
Amanda
I would love a bowl of this gorgeous soup right now!
Liz DellaCroce
Thank you my friend – I wish I could send you a bowl!
Susan
Wow! What a great recipe! Since I live directly on the border with Mexico (El Paso) I’ve been getting acquainted with Mexican food and cooking a lot of it. This is definitely going on my list. And I’m going to have to break down and buy a slow cooker. Especially since I’m having to try to revive the brisket I did in the oven rather than in a slow cooker… This soup would make a great lunch with grilled queso sandwiches.
Liz DellaCroce
Oh how wonderful for you that you live so close!! I love real Mexican food!!