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.
50 thoughts on “Slow Cooker Caldo de Pollo”
Would this work with raw chicken or is that a terrible idea?
Yes of course!!
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!!
Oh I am so so so glad to hear it!! Thank you so much!
This sounds amazing! It is also a lot simpler to prepare than I thought.
Embarrassingly easy to make!
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!
Thank you so much Laura – enjoy!
as far as the chicken goes, if you are using rotisserie are you putting the cooked chicken in crock pot?
LOVE this healthy soup Liz!!
Thank you Marla!! Hope you’re doing well!
I would love a bowl of this gorgeous soup right now!
Thank you my friend – I wish I could send you a bowl!
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.
Oh how wonderful for you that you live so close!! I love real Mexican food!!
Did I know you are basically Mexican? ;) No wonder you love the tacos at DTMarketGR!! wink-wink
Love the sound of this soup!
hahah Exactly!!!! xoxo
I would love a mug of this for lunch!!
I wish I could give you one mama!
Wow, that looks *insanely* easy and delicious — and can I just comment on what a fantastic food background you come from?
Awww thank you so much. And yes, INSANELY easy!!!
I’ve got my slow cooker out for another recipe but now it looks like I’ll keep it out a little longer…This looks awesome!
Let me know if you try it Annie!
Love all the fresh garnishes on the top, so yummy, your right it totally does set it apart from other from others in the same category.
Totally didn’t realize that your dad speaks spanish and your were born on the Mexican border, crazy cool! My husband grew up in Venezuela and Ecuador so he is fluent too, comes in handy. :)
Oh that’s so awesome Krista!!
Yes – I love the bright pop of flavor and color from the garnishes here! Such a pretty soup!
I am obsessed with fresh herb garnishes!
Can wait to try this!! Quick question though,, do you think this would work the same by using frozen chicken instead of rotisserie in the crockpot?? Thx in advance! :)
Yes absolutely!! You just may need to add a bit more salt and pepper. :)
The perfect soup for the increasingly cooler days! Love all the Mexican garnishes!
It really has been so cold hasn’t it!!
Great fall dinner idea!
I want this for dinner tonight! It is rainy and cool and this would be amazing!
It’s cold and rainy here too!! Warm up friend!
Looks fabulous Liz. I’m going to whip up some crock pot meals this week, can’t wait.
It’s the best time of year for the slow cooker!!
This sounds like such a delicious soup! I’m all about Mexican flavors and soup, so naturally I’m loving this (as I do all your amazing recipes :) )
You’re so sweet Phi!