Slow Cooker Chicken Posole is a vibrant and comforting Mexican stew that’s full of rich flavors, perfect for slow cooking. With tender chicken, hearty hominy, and green chiles simmered in a flavorful broth, this dish brings a bit of warmth to any table. Topped with crunchy cabbage, radish slices, and tangy lime wedges, every bite offers a delicious combination of textures and tastes.
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The Inspiration Behind Slow Cooker Chicken Posole
Posole is a traditional Mexican dish that has been enjoyed for centuries. This slow-cooker version takes inspiration from the classic, incorporating chicken thighs, hominy, and tomatillos for a flavorful, hearty soup. The slow cooking process allows the ingredients to meld together, creating a broth that is richly seasoned with cumin, oregano, and green chiles. The addition of fresh cilantro, lime, and toppings like shredded cabbage and queso fresco gives it an extra layer of freshness and texture that makes each bowl irresistible.
Why Slow Cooker Chicken Posole Will Be Your New Favorite Stew
This posole is incredibly easy to make—all you have to do is toss the ingredients in your slow cooker and let it work its magic! The chicken becomes so tender that it falls off the bone, while the hominy adds a wonderful chewiness. It’s perfect for meal prepping, reheats beautifully, and can be customized with a variety of toppings. Serve it with some crispy tortilla chips, and you've got yourself a well-rounded, satisfying meal.
Nutritional Information (Per Serving, Based on 6 Servings):
Calories: 380 kcal
Fat: 12g
Carbohydrates: 35g
Protein: 33g
Sodium: 860mg
Fiber: 6g
This posole is packed with protein and fiber, thanks to the chicken and hominy, making it a nutritious and filling option for lunch or dinner.
Serving Suggestions and Pairings
Chicken Posole is best served with a variety of fresh toppings that add brightness and crunch to the dish. Set up a topping bar with shredded cabbage, sliced radishes, crumbled queso fresco, fresh cilantro, and lime wedges so that everyone can customize their own bowl. Pair it with warm tortilla chips or soft tortillas on the side, and maybe even a margarita or cold cerveza to complement the flavors!
Storage and Reheating Tips
Chicken Posole stores beautifully and tastes even better the next day as the flavors continue to develop. Simply store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally. You can also freeze this posole for up to 3 months—just thaw overnight in the fridge and reheat as desired.
Fun Fact: The History of Posole
Posole (also spelled pozole) has its roots in ancient Mesoamerican cuisine, where it was traditionally prepared with corn (hominy) and meat. It has been an important dish in Mexican celebrations and festivities, often prepared with pork, but chicken versions like this one have become popular for a lighter alternative. The use of hominy, which is made from dried maize kernels, gives posole its distinctive texture and flavor.
Cooking Tips
Choose Bone-In Chicken Thighs: Using bone-in chicken adds more depth to the broth as it cooks, making it richer and more flavorful. You can discard the bones once the chicken is cooked and shredded.
Fresh Lime Juice: Don’t skip the lime juice at the end—it brightens up the entire dish and adds a zesty contrast to the rich broth.
Add Toppings to Taste: The beauty of posole is in the toppings. Don’t be shy with the cabbage, radishes, or queso fresco—they add texture and balance to the soup.
Optional Variations
Make It Spicier: Add a chopped jalapeño or a dash of cayenne pepper to the broth if you like a bit more heat.
Vegetarian Version: Swap out the chicken for a can of pinto beans or black beans and use vegetable broth instead of chicken stock.
Garnish with Avocado: For a creamy twist, add diced avocado to your bowl just before serving.
Slow Cooker Chicken Posole Recipe
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 tsp ground cumin
1 tsp dried oregano
Kosher salt and freshly ground black pepper, to taste
2 medium tomatillos, diced
½ cup chopped fresh cilantro leaves
1 tbsp freshly squeezed lime juice
For serving:
Shredded cabbage
Sliced radish
Crumbled queso fresco
Tortilla chips
Lime wedges
Optional Ingredients:
Avocado slices for garnish
Hot sauce for extra spice
Instructions:
Set up the slow cooker: Place the chicken thighs in a 6-quart slow cooker. Add the chicken stock, hominy, green chiles, diced onion, poblano pepper, minced garlic, cumin, and oregano. Season with salt and pepper to taste.
Cook the posole: Cover the slow cooker and cook on low heat for 6-8 hours, or until the chicken is fully cooked and tender. The longer it cooks, the more flavorful the broth becomes.
Shred the chicken: Remove the chicken thighs from the slow cooker and let them cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones. Return the shredded chicken to the slow cooker.
Add fresh ingredients: Stir in the diced tomatillos, chopped cilantro, and lime juice. Taste the broth and adjust the seasoning with more salt and pepper if needed.
Serve: Ladle the posole into bowls and serve with your favorite toppings. Pile on shredded cabbage, sliced radishes, crumbled queso fresco, and tortilla chips. Don’t forget the lime wedges for squeezing over the top!
Final Thoughts
Slow Cooker Chicken Posole is a flavorful, nutritious dish that’s perfect for busy weeknights or slow weekends. The rich, savory broth filled with tender chicken and hominy pairs beautifully with fresh toppings like crunchy cabbage, tangy radishes, and queso fresco. Whether you’re looking for a new go-to stew recipe or a fun meal to serve at gatherings, this posole will deliver on taste and satisfaction every time!
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Rachel Peacock Waters
8h ago
I swore to my niece, I wouldn’t eat hominy, and then she made posole, and I love it! Hers is similar to this, but it’s different because there’s different whole spices she ties up in a cheesecloth and boils with the chicken and hominy. She also lived in Mexico for eight years, so I know hers is accurate. I need to get the recipe from her again.
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