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Slow Cooker Caldo de Pollo

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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

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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. 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!!

  2. 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!

  3. 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.

  4. 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. :)

  5. 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! :)

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