Slow Cooker Chicken Posole

A Bowl of Comfort Straight From the Slow Cooker

There is something deeply comforting about coming home to the smell of posole bubbling away in the slow cooker. This Slow Cooker Chicken Posole takes the classic Mexican soup and makes it entirely hands off, letting tender chicken, hominy, and bright green chiles simmer together into a broth that tastes like it took all day, because it did, without you lifting a finger past the prep.

If you have been searching for an easy Chicken Pozole Recipe Crockpot style, this is the one to bookmark. It is essentially a Slow Cooker Posole Verde, built on tangy salsa verde and warm cumin, and it delivers big bold flavor with minimal effort.

Before we get cooking, the right tools and ingredients make a real difference here. A good quality slow cooker with a reliable low setting helps the chicken turn out fall apart tender, and a flavorful jarred salsa verde or fire roasted green chiles can make or break the final broth. These are the products that genuinely help this recipe shine:

What Makes This Crockpot Posole So Good

This is not your average soup. Posole, sometimes spelled pozole, is a traditional Mexican stew built around hominy, which are dried corn kernels that have been treated to puff up into chewy, slightly nutty bites. When you let chicken, hominy, and green chiles cook low and slow, the broth turns rich and layered without needing hours of babysitting on the stove.

This Green Posole Recipe Chicken Crock Pot version leans on salsa verde for its signature tang, plus poblano peppers for a gentle, smoky heat. It is warming, a little spicy, and endlessly comforting, especially on a cool evening.

Chef's Tip: For a deeper, smokier flavor, char the poblano peppers under the broiler for a few minutes before dicing them and adding them to the slow cooker.

Simple Ingredients, Big Flavor

One of the best things about this Chicken Posole Crockpot recipe is how few ingredients it actually needs. You likely have most of these staples on hand already:

• Chicken thighs for tender, juicy shredded meat that holds up beautifully to long cooking
• White hominy for that classic chewy bite posole is known for
• Salsa verde to build a tangy, herby broth in minutes
• Poblano peppers and onion for aromatic depth
• Cumin and oregano to round out the warm, earthy spice profile

Each ingredient plays a role, so try not to skip the fresh lime juice at the end. It brightens the whole pot and balances the richness of the broth beautifully.

How to Customize Your Posole

One of the reasons this Slow Cooker Chicken Posole recipe is so popular is how forgiving it is. Feel free to make it your own:

• Swap in shredded rotisserie chicken and stir it in during the last 30 minutes if you are short on time
• Add a diced jalapeno for extra heat
• Use white or red posole style broth instead of green if that is what you have on hand
• Top generously with shredded cabbage, radishes, and diced avocado for crunch and freshness

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 cozy, deeply flavorful bowl of comfort, perfect for busy weeknights and chilly evenings.

Prep:20 mins

Cook:300 mins

Total:320 mins

Yield:6 servings

Cuisine:Mexican

Yield: 6 servingsCalories: 320Protein: 28g

Carbs: 26gFat: 11gSat. Fat: 3gFiber: 5gSugar: 4gSodium: 780mg

Ingredients

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• 2 lb boneless skinless chicken thighs, trimmed
• 2 cans white hominy, 29 oz each, drained and rinsed
• 2 cups salsa verde, store-bought or homemade tomatillo salsa
• 4 cups chicken broth, low sodium
• 2 poblano peppers, seeded and diced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano, Mexican oregano preferred
• 2 lime, juiced, plus wedges for serving
• 1/2 cup fresh cilantro, chopped, for garnish
• 1 tsp salt, or to taste
• 1 cup shredded cabbage, for topping, optional
• 4 radishes, thinly sliced, for topping, optional

Instruction

1

Place the chicken thighs in the bottom of a 6-quart slow cooker.

2

Add the hominy, salsa verde, chicken broth, poblano peppers, onion, garlic, cumin, oregano, and salt on top of the chicken.

3

Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken shreds easily with a fork.

4

Remove the chicken thighs, shred with two forks, and return the shredded meat to the slow cooker.

5

Stir in the lime juice and taste, adjusting salt as needed.

6

Ladle the posole into bowls and top with cilantro, cabbage, radishes, and extra lime wedges before serving.

Equipment

• 6-quart slow cooker
• Cutting board
• Sharp knife
• Two forks for shredding
• Ladle

Notes

This posole tastes even better the next day, so do not hesitate to make it ahead. Store leftovers in an airtight container in the fridge and reheat gently on the stovetop, adding a splash of broth if it has thickened too much.

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Serving, Storing, and Reheating Tips

Serve this posole hot, straight from the slow cooker, with a generous pile of toppings on the side so everyone can build their own bowl. Warm corn tortillas or tortilla chips make a wonderful accompaniment.

Leftovers store beautifully in the fridge for several days, and the flavor only improves as it sits. This recipe also freezes well, making it an excellent option for meal prep or a make ahead dinner during busy weeks.

Chef's Tip: If freezing, leave the crunchy toppings off until serving day so your cabbage and radishes stay crisp and fresh.

However you serve it, this Crockpot Chicken Posole is bound to become a regular in your dinner rotation, especially when you need something cozy without much hands on effort.