Slow Cooker Caldo de Pollo

4.60 stars average

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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.

Garnishing slow cooker caldo de pollo with lime juice.

One of my favorite Mexican dishes of all time is Caldo de Pollo. Filled with hearty vegetables, cubes of chicken, and a light lime-scented chicken broth, it’s a soup I’ll eat all the time, rain or shine! 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 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.


  • Chicken broth: The perfect base to this Mexican chicken soup, it’s rich and flavorful.
  • Chicken: Traditionally made with whole chicken pieces, I decided to take another busy-mom short cut and use shredded rotisserie chicken.
  • Carrots: Adds some color and slightly sweet flavor.
  • Onion: I like to use a white or yellow onion to cook low and slow in the soup, and a fresh red onion for garnish.
  • Garlic: Aromatic, pungent, somewhat nutty flavor.
  • Lime: Bright, acidic, and fresh flavor added to the broth.
  • Toppings: Lime wedges, fresh cilantro, and sliced jalapeño all add wonderful flavor to the final dish.

How to Make Slow Cooker Caldo de Pollo

person cutting an onion

Start your caldo de pollo by dicing your onion and slicing your carrots.

Liz shredding chicken

To save time, a hack of mine is I like to use leftover chicken or a rotisserie chicken, and shred that beforehand.

Adding broth to slow cooker

Then add the chicken, onion, and carrot to the bowl of your slow cooker, and pour in the chicken broth and lime juice.

Seasoning soup in slow cooker

Add your minced garlic, and season with some salt and black pepper. Stir to combine, then put on the lid and cook on low for 8 hours, or high for 4.

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 red onion, and a hint of heat from spicy jalapeños. Serve and enjoy your Slow Cooker Caldo de Pollo!

Change It Up

  • Add more veggies. You could treat this chicken soup a bit more like an American chicken soup by adding celery, or use up any other extra veggies in your fridge!

Frequently asked questions

What does caldo de pollo mean in English?

It’s chicken soup, or more literally translated, chicken broth.

Is caldo de pollo good for you?

Obviously it changes depending on what toppings you include or if you change out the ingredients, but yes! Caldo de pollo is a relatively healthy soup as it is fairly low in calories and carbs.

Can I make this caldo de pollo on the stove?

Yes! You’ll want to use a large stock pot, and bring all of the ingredients to a boil before covering and reducing to a simmer. Simmer until veggies are tender, then serve and enjoy!

Caldo de pollo.

More Slow Cooker Recipes

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Liz eating slow cooker caldo de pollo.

It’s 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 Slow Cooker Caldo de Pollo 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 minutes
COOK: 4 hours
TOTAL: 4 hours 10 minutes



  • 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.

Last Step:

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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.


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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50 responses to “Slow Cooker Caldo de Pollo”

  1. Anita Avatar

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you SO much Anita!!!! I appreciate that! I made it this week too!!

  2. Liz DellaCroce Avatar
    Liz DellaCroce

    2 cups! Sorry about that! Enjoy!

  3. Caitlin Avatar

    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. Liz DellaCroce Avatar
      Liz DellaCroce

      haha I saw that!!! :) I hope you love it!!

      1. VillegasN Avatar

        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! ????

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Oh I’m so glad you enjoyed it!!! This makes me so happy!

      2. Mircela Galindo Avatar
        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!

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Oh how perfect! I hope you enjoy!

  4. Rae Avatar

    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!!!!

    1. Liz DellaCroce Avatar
      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!