Slow Cooker sopa de pollo is one of those “everything’s going to be okay” meals—the kind that makes the whole kitchen smell like garlic, oregano, and cariño. In a Dominican home, a pot of soup isn’t just dinner… It’s comfort, it’s care, it’s the thing you make when you want everybody to slow down for a minute.
This version has a little twist that feels so us: yuca. It softens into the broth and turns this into a heartier, stick-to-your-ribs bowl. It’s perfect when you want something cozy but still simple. And if you love other warm Dominican classics like my Asopao de Camarones (Dominican Shrimp and Rice Soup) or a big weekend pot of Sancocho Dominicano, this one deserves a spot in your rotation too.
Also, I’m obsessed with how “set it and forget it” this is. While the slow cooker does its thing, you can get on with life… and still end up with soup that tastes like someone’s been home cooking all day (because you have).
For another chicken comfort favorite, check out my Pollo Guisado (Dominican Stewed Chicken) next.
Step-by-Step Instructions
Start by adding the chicken breast to your slow cooker along with the chopped carrot, celery, and cubed yuca. Toss in the cilantro, garlic, oregano, chicken bouillon, adobo, and whole allspice. At this point, it already smells like the beginning of something good.
Now add the fideos, chicken broth, water, and a squeeze of fresh lime juice. Cover and cook until the chicken is tender and the yuca is soft (about 4 1/2 hours on high or 8 hours on low). You’ll know it’s ready when the yuca pierces easily with a fork and the broth tastes deep and savory.
Carefully lift out the chicken, shred it with two forks, and stir it right back into the soup. Give it a taste and adjust with a pinch of salt or a little more adobo if needed. Serve it hot, with plenty of broth in every bowl—because that’s the best part.
Kitchen tip: if you’re building your Dominican pantry, my post Adobo: The Art of Seasoning is a good one to keep bookmarked.
Make it on the Stovetop
Add everything except the fideos and lime to a pot. Simmer until yuca is tender and chicken shreds easily (about 25–35 minutes, depending on yuca size). Shred chicken, return to pot, then add fideos for the last 8–10 minutes. Finish with lime.
Serving Suggestions
- Dominican-style, simple and perfect: a bowl of sopa de pollo with a few lime wedges on the side for extra brightness.
- Make it a full comfort plate with White Rice (Arroz Blanco) on the side (yes, rice with soup is a whole thing in many Dominican homes).
- Want something crunchy to balance the cozy? Serve with Tostones or Air Fryer Tostones for dipping and scooping.
Storage Tips
Fridge: Store cooled soup in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop over medium-low heat until steaming, adding a splash of water or broth if it thickened.
Freezer (best results): Freeze without the noodles when possible (noodles can get extra soft). Freeze up to 2 months, then add fresh fideos when reheating.
Recipe Tips
- Chicken: Breasts work great, but boneless skinless thighs stay extra juicy and are very forgiving.
- Yuca tips: Cut into small, even cubes so it cooks at the same pace as the chicken. If you notice a woody core piece, just remove it when serving.
- Potato swap: Totally fine. The soup is traditionally made with potatoes, but I like to add yuca for its heartiness.
Slow Cooker Sopa de Pollo (Chicken Noodle Soup) with Yuca
Author:Equipment
Ingredients
- 1 pound 454 g boneless, skinless chicken breast
- 1 carrot chopped (about 60 g)
- 2 celery sticks chopped (about 100 g)
- 1 pound 454 g yuca, peeled and cubed
- 2 tablespoons 8 g chopped cilantro
- 3 garlic cloves crushed or minced (about 9 g)
- 1 teaspoon 1 g dried oregano
- 1 chicken bouillon cube about 10 g
- 1 teaspoon 4 g adobo seasoning
- 6 whole allspice berries about 2 g
- 1/2 cup 40 g fideos
- 3 cups 720 ml chicken broth
- 2 cups 480 ml water
- 1 tablespoon 15 ml freshly squeezed lime juice
Instructions
- Add the chicken, carrot, celery, yuca, cilantro, garlic, oregano, bouillon, adobo, and allspice to a 6-quart slow cooker.
- Pour in the fideos, chicken broth, water, and lime juice. Cover and cook 4 1/2 hours on High or 8 hours on Low.
- Remove the chicken, shred with two forks, and stir it back into the soup.
- Taste and season with salt or a little extra adobo as needed. Serve warm.
Notes
- Chicken breasts work best here, but boneless, skinless thighs are a great swap.
- Potatoes can replace yuca, but yuca gives the soup that extra Dominican comfort.
- Cool completely before storing and reheat gently so the broth stays clear and cozy.
- Stovetop option (same flavors, faster): Add everything except the fideos and lime to a pot. Simmer until yuca is tender and chicken shreds easily (about 25–35 minutes, depending on yuca size). Shred chicken, return to pot, then add fideos for the last 8–10 minutes. Finish with lime.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Arpita Patel says
This soup was loaded with flavor. I made the 6 serving recipie and my family was begging for more. I would definitely at least double it! Very quick and easy. Will definitely make this again.
Vanessa says
Thank you! Glad you enjoyed the recipe 🙂