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. 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.
Ingredients
- 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
Start your caldo de pollo by dicing your onion and slicing your carrots.
To save time, a hack of mine is I like to use leftover chicken or a rotisserie chicken, and shred that beforehand.
Then add the chicken, onion, and carrot to the bowl of your slow cooker, and pour in the chicken broth and lime juice.
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.
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! Be sure to try my Mexican Chicken Pozole Soup if your looking for more recipes like this.
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?
Is caldo de pollo good for you?
Can I make this caldo de pollo on the stove?
More Slow Cooker Recipes
- Slow Cooker Chicken Curry
- Slow Cooker Vegetarian Chili
- Slow Cooker Pozole Rojo Stew
- Slow Cooker Tacos al Pastor
- Slow Cooker Lebanese Meatballs
Eat It, Like It, Share It!
Did you try this soup recipe and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
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.
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Slow Cooker Caldo de Pollo?
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Slow Cooker Caldo de Pollo
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.
Last Step:
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