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Slow Cooker Caldo de Pollo

    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.

    Easy Slow Cooker Caldo de Pollo Recipe 1

    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.

    Liz Chopping Chicken

    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.

    Slow Cooker Caldo de Pollo

    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.

    Slow Cooker Caldo de Pollo in a bowl

    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:

    Is Caldo de Pollo freezer friendly?

    This soup can last up to three months stored in the freezer in an air-tight container.

    Liz Eating Caldo de Pollo

    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.

    Slow Cooker Caldo de Pollo in a bowl

    Slow Cooker Caldo de Pollo

    4.60 stars average
    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.
    PREP: 10 mins
    COOK: 4 hrs
    TOTAL: 4 hrs 10 mins
    Save
    Servings: 6

    Equipment

    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.

    Notes

    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.

    Is Caldo de Pollo Freezer Friendly?

    Absolutely! This soup can last up to three months stored in the freezer in an air-tight container.

    Nutrition

    Serving: 2cupsCalories: 133kcalCarbohydrates: 7.4gProtein: 19.5gFat: 2.2gSaturated Fat: 0.7gPolyunsaturated Fat: 1.5gTrans Fat: 0gCholesterol: 45mgSodium: 490mgFiber: 1.1gSugar: 3.2g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    50 Comments

    1. I’m not Mexican and I’m not a fan of Mexican food either, but I looooove this recipe from Liz! Thank you! Tried it out yesterday and hmmm, hmmm, hmmm, it’s delicious, yummy, hmmm…you name it! Put it to cook overnight and the aroma around the house when I woke up got my appetite juices watering first thing in the morning. I like spicy so I upped the pepper to half teaspoon; that hit the spot of spicy for me. Shared some with my sister-in-law and she says next time I’m sharing, I should bring a GALLON of it :) Thanks so much for this recipe Liz.

    2. 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!

        1. 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! ????

        2. 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!

    3. 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!!!!

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