Slow Cooker Chicken Posole
This Slow Cooker Chicken Posole simmers tender chicken, hominy, and green chiles into a deeply comforting Mexican soup, ready to ladle up with your favorite toppings.
A Cozy Bowl of Green Chile Comfort
There is something magical about coming home to a kitchen that smells like simmered chicken, roasted chiles, and bright cilantro. This Slow Cooker Chicken Posole takes the classic Mexican pozole verde and makes it entirely hands off, so all that rich, tangy flavor happens while you go about your day. If you have been searching for an easy Crockpot Posole that still tastes like it simmered on the stove for hours, this is the one to bookmark.
Unlike traditional red posole, this Green Posole Recipe Chicken Crock Pot version gets its signature color and zip from tomatillos, poblanos, and a hit of jalapeño, all blended into a silky sauce that coats every bite of tender chicken and chewy hominy. It is the kind of dinner that turns a chilly evening into something worth savoring.
Before we get cooking, the right tools and ingredients make a real difference here. A good blender is essential for getting that green sauce silky smooth, and a reliable slow cooker means the chicken turns out fall apart tender every single time. These are the products that genuinely help this recipe shine:
Why This Chicken Pozole Recipe Crockpot Works
Most pozole recipes ask you to babysit a simmering pot on the stove for hours. This Slow Cooker Posole Verde flips that script. By roasting the vegetables quickly and letting the slow cooker do the heavy lifting, you get:
- Deep, roasted flavor without standing over the stove
- Fall apart tender chicken that shreds effortlessly
- A hands off dinner that is ready when you are
- Big batch friendly results perfect for meal prep or feeding a crowd
Chef's Tip: Do not skip charring the tomatillos and poblanos, even briefly under the broiler. That light char is what separates a flat tasting green sauce from one with real depth and smokiness.
Tips for the Best Crockpot Chicken Posole
A few small details make a big difference in the final pot of soup.
Use chicken thighs, not breasts. Thighs stay juicy and shred beautifully after hours in the slow cooker, while breasts can turn dry and stringy.
Rinse your hominy well. Canned hominy can carry a slightly metallic taste straight from the can, so a good rinse under cold water brightens everything up.
Control the heat level. Leaving the seeds in your jalapeño will push this Chicken Posole Crockpot recipe into spicier territory, while removing them keeps things mellow and family friendly.
Chef's Tip: If you like your posole extra rich, stir in an extra half cup of blended sauce base near the end of cooking rather than adding more broth. It thickens the soup without watering down the flavor.
Toppings Make the Bowl
Part of the fun of serving posole is setting out a spread of garnishes so everyone can build their own bowl. Classic options include shredded cabbage, thinly sliced radishes, diced white onion, extra cilantro, crumbled queso fresco, and plenty of lime wedges. A drizzle of Mexican crema or a few slices of avocado are always welcome too.
Ready to make it? Here is the full step by step recipe:
Slow Cooker Chicken Posole
This Slow Cooker Chicken Posole simmers tender chicken, hominy, and green chiles into a deeply comforting Mexican soup, ready to ladle up with your favorite toppings.
Ingredients
- 2 lb boneless, skinless chicken thighs, trimmed
- 2 cans white hominy, 29 oz each, drained and rinsed
- 1 lb tomatillos, husked and rinsed
- 2 poblano peppers, seeded and roughly chopped
- 1 jalapeño, seeded for less heat if desired
- 1 white onion, quartered
- 4 garlic cloves, peeled
- 1 cup fresh cilantro, loosely packed, plus more for garnish
- 4 cups chicken broth, low sodium
- 1 tsp ground cumin
- 1 tsp dried oregano, Mexican oregano preferred
- 1 1/2 tsp kosher salt, plus more to taste
- 2 lime, cut into wedges, for serving
- 1 cup shredded cabbage, for garnish, optional
- 1/2 cup sliced radishes, for garnish, optional
Instruction
Place the tomatillos, poblano peppers, jalapeño, onion, and garlic on a baking sheet and broil for 5 to 7 minutes, or roast in a dry skillet, until charred in spots. This step is optional but adds deeper flavor.
Add the roasted vegetables, cilantro, and 1 cup of the chicken broth to a blender. Blend until smooth to create the green sauce base.
Place the chicken thighs in the bottom of the slow cooker. Pour the blended green sauce over the top.
Add the drained hominy, remaining chicken broth, cumin, oregano, and salt to the slow cooker. Stir gently to combine.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
Remove the chicken thighs, shred with two forks, and return the shredded meat to the slow cooker. Stir well.
Taste and adjust salt as needed. Ladle the posole into bowls and top with shredded cabbage, sliced radishes, cilantro, and a generous squeeze of lime.
Equipment
- 6-quart slow cooker
- Blender
- Baking sheet
- Sharp knife
- Ladle
Notes
Storing, Freezing, and Reheating
This Slow Cooker Chicken Posole is one of those soups that actually improves with a day in the fridge, making it an excellent make ahead dinner or lunch option throughout the week.
To store: Cool completely and refrigerate in an airtight container for up to 4 days.
To freeze: Portion the soup without the fresh garnishes into freezer safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened, until heated through.
However you serve it, this Crockpot Chicken Posole is guaranteed to become one of those recipes you return to all winter long, ladled steaming hot into bowls with a squeeze of lime and every topping you can fit on top.
