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:
Is Caldo de Pollo freezer friendly?
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.
Slow Cooker Caldo de Pollo
- 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)
- 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.
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.
Thank you SO much Anita!!!! I appreciate that! I made it this week too!!
2 cups! Sorry about that! Enjoy!
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!
haha I saw that!!! :) I hope you love it!!
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! ????
Oh I’m so glad you enjoyed it!!! This makes me so happy!
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!
Oh how perfect! I hope you enjoy!
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!!!!
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!