Slow Cooker Caldo de Pollo (Mexican Chicken Soup) Recipe

5 from 7 reviews

A delicious slow cooker chicken soup recipe that comes together in 15 minutes, flavored with chiles, cilantro, mint, and marjoram.



  • 7 cups water
  • 5 carrots, cut in large pieces
  • 4 cloves garlic, chopped
  • 3 celery stalks, leaves removed and cut in large pieces
  • 1 1/2 tablespoons kosher salt
  • 2 bay leaves
  • 1 jalapeño, stemmed and sliced
  • 1 large onion, coarsely chopped
  • 1 bunch cilantro. stems removed and reserved
  • 1 teaspoon dried mint
  • 1/2 teaspoon dried marjoram
  • 1 whole chicken (about 3 pounds), giblets removed
  • 1 lime, quartered


  1. Combine water, carrots, garlic, celery, salt, bay leaves, jalapeño, onion, the stems of the cilantro, mint, and marjoram in the slow cooker. Stir to dissolve the salt.
  2. Add chicken, cover and cook on high for 4 hours or low for 8 hours.
  3. Remove chicken, let cool slightly and shred meat into large pieces, discarding all skin and bones. Taste broth and add more salt if necessary.
  4. Return chicken to slow cooker and ladle soup into bowls. Garnish with reserved cilantro leaves and pass lime wedges for squeezing over the soup.