Slow Cooker Chicken Posole
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Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.
Chicken posole is a traditional Mexican stew, typically made with hominy, stewed meat and all the toppings (shredded cabbage, sliced radishes, avocado, and/or lime wedges).
This crockpot version is our take on this lovely classic, made so easily right in the slow cooker for an all-day simmer.
Not to mention the bone-in chicken thighs yielding the most flavorful chicken stock. If needed, boneless chicken thighs (or breasts) can work as an appropriate sub (but I highly recommend bone-in for extra flavor).
When ready to serve, sprinkle on some of your favorite desired toppings for a complete hearty meal.
Slow Cooker Chicken Posole
Ingredients
- 4 bone-in skinless chicken thighs
- 4 cups chicken stock
- 1 25-ounce can white hominy, drained
- 2 4-ounce cans diced green chiles
- 1 sweet onion, diced
- 1 poblano pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 2 medium tomatillos, diced
- ½ cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
For serving
- Shredded cabbage
- Sliced radish
- Crumbled queso fresco
- Tortilla chips
- Lime wedges
Instructions
- Place chicken into a 6-qt slow cooker. Stir in chicken stock, hominy, green chiles, onion, pepper, garlic, cumin and oregano; season with salt and pepper, to taste.
- Cover and cook on low heat for 6-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
- Stir in tomatillos, cilantro, lime juice and chicken into the slow cooker; season with salt and pepper, to taste.
- Serve immediately with desired toppings.
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