Caldo de Pollo (Slow Cooker Mexican Chicken Soup), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Caldo de Pollo (Slow Cooker Mexican Chicken Soup)

Cuisine: Mexican
Prep Time: 15-20 minutes
Cook Time: 5 hours
Servings: 6 servings
Easy caldo de pollo, a simple and tasty Mexican chicken soup hot out of your slow cooker and ready to enjoy!

Caldo de pollo (chicken soup), is just one one those staple dishes that never goes out of style. Who doesn't enjoy a warm, home-cooked meal after a long day at work? This recipe for caldo de pollo is my slow cooker version. Prepared with all fresh ingredients, it is an easy and delicious recipe that you will want to prepare often. This Mexican version of chicken soup contains minimal ingredients, such as carrots, celery and fresh herbs. Fresh herbs are key when it comes to flavoring soups, sauces and stocks. And because this soup is prepared with chicken breast, it's food you can feel good about serving to your family.


  • 2 pounds 3 large boneless chicken breast
  • 1/2 white onion diced
  • 2-3 garlic cloves minced
  • 1 serrano pepper sliced open
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • handful of fresh cilantro with stems
  • 3 celery stalks sliced
  • 3 large carrots peeled and sliced
  • 2 tablespoons caldo de pollo, chicken bouillon
  • 1/2 teaspoon pepper
  • 7 cups water
  • 1 medium zucchinis sliced into half-moon shapes
  • Juice of 1 lime
  • salt to tatse

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  1. In the slow cooker layer the chicken, onion, garlic, serrano, bay leaves, thyme, cilantro, celery, carrots, bouillon, pepper and water. Do not stir.
  2. Cover slow cooker and cook on high for 4 hours. Skim off any foam or scum that comes to the top. Remove the chicken from slow cooker. You can either shred or slice into chunks, set aside. Remove the thyme and cilantro stems, discard.
  3. Add the zucchini and juice of 1 lime. to the slow cooker. Gently stir. Add the chicken back in. Taste for salt, cover and cook for 1 more hour.
  4. Garnish soup with fresh cilantro, avocado and serrano. Serve with warm corn tortillas. Garnish soup with fresh cilantro, avocado and serrano. Serve with warm corn tortillas.

Chef Notes

To prepare a more kid friendly version of this slow cooker caldo de pollo, add 1 cup of uncooked small pasta or noodles during the last hour of cooking time. Big kids love it too!

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