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Bowl of Caldo de Pollo Crockpot topped with fresh cilantro, showcasing tender chicken and vibrant vegetables.

Caldo de Pollo Crockpot

This Caldo de Pollo Crockpot is a time-saving, easy chicken soup recipe that delivers comforting flavors in just a few minutes of prep. Enjoy a homemade caldo de pollo loaded with healthy vegetables, perfect for busy weeknights!
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 lbs. chicken leg quarters
  • 2 Tbsp. minced garlic
  • 2 Tbsp. salt
  • 1 Tbsp. black pepper
  • 2 bay leaves
  • 1 tsp. dried oregano
  • 8 cups chicken broth
  • 8 oz. can tomato sauce
  • 4 large carrots, peeled and cut into large chunks
  • 2 celery sticks sliced
  • 1 lb. small gold potatoes, halved
  • 1 large white onion, cut into chunks
  • 2-3 ears of corn cut into 2-3 inch pieces
  • 2 zucchini (or yellow squash), cut into chunks
  • 1/8 cup chopped cilantro

Method
 

  1. Rinse the chicken leg quarters under cold water and pat dry.
  2. Place the chicken in the bottom of your slow cooker in a single layer.
  3. Sprinkle the garlic, salt, pepper, bay leaves, and oregano over the chicken.
  4. Pour in the chicken broth and tomato sauce, stirring gently to combine.
  5. Add the carrots, celery, potatoes, onion, and corn on top of the chicken.
  6. Cover the slow cooker and set it on Low for 6-8 hours or High for 4-5 hours.
  7. One hour before the end of cooking, add the zucchini. Stir gently.
  8. When the chicken is fully cooked and tender, remove it using tongs. Let it cool slightly, then discard the skin and bones. Shred the meat and return it to the slow cooker.
  9. Stir in the cilantro just before serving. Taste and adjust seasonings if needed. Serve and enjoy!

Notes

Use bone-in chicken for the richest flavor—it really makes a difference in the broth! Pre-cut veggies save even more time. Grab a bag of pre-chopped carrots and celery if you’re in a rush. For a spicier kick, add a diced jalapeño or serrano pepper when you add the garlic and herbs. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. Freeze leftovers for up to 3 months—perfect for last-minute dinners.