Dive into a bowl of pure comfort with this incredibly easy Slow Cooker Chicken Posole Verde. This recipe delivers all the authentic, vibrant flavors of a classic Mexican stew without spending hours over a hot stove. We let the slow cooker do all the work, simmering chicken, hominy, and a homemade salsa verde to tender perfection. It’s the perfect set-it-and-forget-it meal for a busy weeknight that tastes like a weekend feast.
If you’re craving a soup that’s both hearty and bright, this is the one for you. The chicken becomes fall-apart tender, and the hominy provides a satisfying, slightly chewy texture that makes this dish so unique.
What Makes This Slow Cooker Chicken Posole Verde So Good?
This isn’t just another chicken recipe; it’s a soul-warming experience. The magic lies in the salsa verde base, made from tangy tomatillos, earthy poblano peppers, and fresh cilantro. By simmering these ingredients together slowly, their flavors meld into a rich, complex broth that’s simply irresistible. Plus, the hands-off cooking method means you can come home to a delicious, aromatic meal that’s ready to serve.
The Heart of Posole Verde: Key Ingredients
The beauty of this posole is its reliance on simple, fresh ingredients to create a spectacular depth of flavor. Here’s what you’ll need to bring this dish to life.
For the Chicken
We use boneless, skinless chicken breasts for this recipe. They cook beautifully in the slow cooker, becoming incredibly moist and easy to shred. You can also use chicken thighs if you prefer dark meat.
For the Salsa Verde Base
This is where the vibrant flavor comes from. A blend of tomatillos, poblano peppers, jalapeño, onion, garlic, and cilantro creates a sauce that’s tangy, slightly spicy, and wonderfully fresh. Don’t be intimidated; it’s surprisingly easy to put together.
Essential Add-ins
Canned hominy is the star of any posole. These large, tender corn kernels add a distinctive texture and flavor. We also use chicken broth as our liquid base and a squeeze of fresh lime juice at the end to brighten everything up.
Don't forget the toppings! They're the best part.
How to Make Chicken Posole Verde in the Slow Cooker (Step-by-Step)
Making this dish is a simple two-part process: preparing the salsa verde and letting the slow cooker handle the rest. Follow these simple steps for perfect posole every time.
Roast the Vegetables: Start by broiling the tomatillos, onion, poblano, and jalapeño until they are lightly charred. This step is crucial as it adds a smoky depth of flavor that you can’t get otherwise.
Blend the Salsa: Once charred, add the vegetables to a blender along with garlic, cilantro, and a little water. Blend until you have a smooth, vibrant green salsa.
Combine in Slow Cooker: Place the chicken breasts at the bottom of your slow cooker. Pour the salsa verde over the chicken. Add the chicken broth, hominy, and oregano.
Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 4 hours. The chicken should be completely cooked through and tender.
Shred and Serve: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot, stir in fresh lime juice, and season with salt and pepper to taste. For another amazing slow cooker meal, check out this Slow Cooker Mediterranean Beef Stew.
Tips for the Best-Ever Posole
Want to elevate your posole from great to unforgettable? Here are a few expert tips.
Don’t Skip the Broil: Charring the vegetables is a non-negotiable step for developing a deep, smoky flavor foundation.
Toast the Oregano: For an extra layer of aroma, toast the dried oregano in a dry skillet for 30 seconds before adding it to the slow cooker.
Adjust the Spice: You control the heat. For a milder posole, remove the seeds and membranes from the jalapeño. For more heat, leave them in or add an extra pepper.
Look at that incredible texture! The chicken is so tender it melts in your mouth.
Delicious Toppings and Serving Suggestions
Toppings are not just a garnish; they are an essential part of the posole experience! Set up a toppings bar so everyone can customize their own bowl. Some of our favorites include:
Sliced Radishes
Diced Avocado
Chopped Fresh Cilantro
Crumbled Cotija Cheese or Queso Fresco
Shredded Cabbage
A Squeeze of Fresh Lime Juice
Tortilla Strips or Crushed Tortilla Chips
This dish is a complete meal on its own, but it also pairs wonderfully with warm corn tortillas. If you’re looking for another easy weeknight dinner idea, try this fantastic Dump-and-Bake Chicken Tzatziki Rice.
Storing and Reheating Your Posole
This Slow Cooker Chicken Posole Verde is just as delicious, if not more so, the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen overnight.
To reheat, simply warm it gently on the stovetop over medium-low heat until heated through. You can also microwave individual portions. If the stew has thickened, you can add a splash of chicken broth to reach your desired consistency. For a different flavor profile, this Korean BBQ Meatballs recipe is also a crowd-pleaser.
The primary difference is the sauce base. Green posole (posole verde) is made with tomatillos, cilantro, and green chiles like poblanos and jalapeños. Red posole (posole rojo) gets its color and flavor from a base of dried red chiles, like guajillo and ancho.
Hominy is made from whole corn kernels that have been soaked in an alkaline solution, which makes them larger and gives them a unique, slightly chewy texture. You can find canned hominy in most major supermarkets, usually in the international aisle or near the canned vegetables.
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They contain more fat, which can result in even more tender and flavorful meat. The cooking time remains the same.
The spice level is easily adjustable. This recipe uses poblano peppers (mild) and one jalapeño. For a milder stew, be sure to remove all seeds and membranes from the jalapeño. For more heat, you can leave the seeds in or add another jalapeño.
This recipe creates a broth-style stew. If you prefer a thicker consistency, you can remove a cup of the broth towards the end of cooking, whisk in a tablespoon of cornstarch to create a slurry, and then stir it back into the slow cooker. Let it cook for another 15-20 minutes on high to thicken.
Share Your Creations!
We are so excited for you to try this Slow Cooker Chicken Posole Verde recipe. It’s a true comfort food champion that we’re sure you’ll love. If you make it, please leave a comment below and let us know how it turned out! We’d love to see your creations, so don’t forget to share a photo on Pinterest!
Get ready to fall in love with the easiest, most flavorful Slow Cooker Chicken Posole Verde!
Slow Cooker Chicken Posole Verde Recipe
FL Recipes
Slow Cooker Chicken Posole Verde: The Easiest, Most Flavorful Recipe!
This Slow Cooker Chicken Posole Verde is an incredibly easy and flavorful Mexican stew. Tender chicken, hominy, and a vibrant homemade salsa verde meld together beautifully in your crockpot for a perfect set-it-and-forget-it meal.
Position an oven rack about 6 inches from the broiler and turn the broiler on high. Place the tomatillos, quartered onion, poblano peppers, and jalapeño on a baking sheet. Broil for 5-7 minutes, until the tops are blackened and blistered. Flip the vegetables and broil for another 4-5 minutes until charred on the other side.
Carefully transfer the charred vegetables to a blender. Add the garlic cloves, fresh cilantro, and 1/2 cup of chicken broth. Blend until smooth.
Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the blended salsa verde over the top. Add the remaining chicken broth, the drained and rinsed hominy, and the dried oregano. Stir gently to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender and cooked through.
Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the slow cooker. Squeeze in the fresh lime juice and stir to combine. Season with salt and pepper to taste.
Ladle the posole into bowls and serve hot with your favorite toppings like sliced radishes, avocado, cilantro, and cotija cheese.
Nutrition
Calories: 385kcalProtein: 41gFat: 12gFiber: 7g
Notes
For a smokier flavor, you can add one canned chipotle pepper in adobo sauce to the blender along with the other vegetables. The posole will thicken slightly as it cools. If it becomes too thick upon reheating, add a splash of chicken broth to thin it out.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
