Discover the ultimate comfort food with this incredibly easy and flavorful Slow Cooker Chicken Posole Verde recipe. This set-it-and-forget-it meal uses tender chicken, hearty hominy, and a vibrant salsa verde to create a deeply satisfying soup with minimal effort. If you’re craving an authentic Mexican dish that fills your home with incredible aromas, this crockpot posole is the perfect solution for a busy weeknight dinner or a festive weekend gathering. It’s a game-changer for anyone who loves rich, complex flavors without spending hours in the kitchen.
We’ll walk you through everything, from choosing your ingredients to layering flavors in the slow cooker for that perfect, simmered-all-day taste. Get ready to make your new favorite soup!
What is Chicken Posole Verde?
Posole (or pozole) is a traditional Mexican soup or stew that is rich in history and flavor. Its defining ingredient is hominy—corn that has been treated with an alkali solution in a process called nixtamalization. This process softens the corn and gives it a unique, slightly chewy texture and a distinctive flavor. The “Verde” in the name refers to the green color, which comes from a base of tomatillos, cilantro, jalapeños, and other green chiles. This version, Chicken Posole Verde, uses chicken as the primary protein, making it a lighter but equally delicious alternative to the traditional pork-based versions.
Why You’ll Love This Slow Cooker Recipe
Making this classic dish in a slow cooker isn’t just about convenience; it’s about flavor. The low-and-slow cooking method allows the chicken to become incredibly tender, practically melting into the broth. It also gives the flavors of the chiles, tomatillos, and spices ample time to meld and deepen, creating a broth that is both vibrant and complex. This method transforms simple ingredients into a truly spectacular meal. Plus, the prep is incredibly simple. Just a few minutes of chopping and blending, and the crockpot does all the heavy lifting.
- Minimal Effort, Maximum Flavor: Just 20 minutes of prep time for a soup that tastes like it simmered for hours.
- Perfectly Tender Chicken: The slow cooker guarantees juicy, fall-apart chicken every single time.
- Versatile and Customizable: The toppings are half the fun! Set up a toppings bar and let everyone customize their own bowl.
- Meal-Prep Friendly: This soup tastes even better the next day, making it perfect for leftovers and make-ahead meals. If you love easy chicken recipes, you should also try our popular creamy Boursin Chicken.
Key Ingredients for The Best Posole
The magic of this Slow Cooker Chicken Posole Verde lies in its fresh, vibrant ingredients. Here’s what you’ll need to create that authentic green broth and hearty texture.
For the Salsa Verde Base:
- Tomatillos: These provide the tangy, citrusy backbone of the verde sauce. Look for firm tomatillos with their papery husks intact.
- Poblano Peppers: They add a mild, earthy heat and deep flavor. Roasting them first enhances their smoky character.
- Jalapeño: For a touch of spice. You can remove the seeds and membranes for less heat or leave them in for a bigger kick.
- Onion and Garlic: Essential aromatics that build the foundation of the soup’s flavor.
- Cilantro: Fresh cilantro adds a bright, herbaceous note that is crucial for any salsa verde.
For the Soup:
- Chicken: Boneless, skinless chicken breasts or thighs work perfectly. Thighs will yield a richer flavor and more tender meat.
- Hominy: Canned hominy is the key to authentic posole and is readily available in most supermarkets. Be sure to rinse it well before using.
- Chicken Broth: Use a quality low-sodium chicken broth to control the saltiness of the final dish.
- Spices: Cumin and oregano provide warmth and depth that complement the tangy salsa verde.
How to Make Slow Cooker Chicken Posole Verde Step-by-Step
This recipe is designed to be as simple as possible. We’ll first create the salsa verde base and then let the slow cooker work its magic.
Step 1: Prepare the Salsa Verde
First, you’ll want to broil your vegetables. Place the tomatillos, poblano peppers, jalapeño, and onion on a baking sheet. Broil for 5-7 minutes, turning once, until they are lightly charred. This charring step is crucial as it adds a wonderful smoky depth to the soup. Once charred, let them cool slightly. Remove the stems from the peppers.
Step 2: Blend the Sauce
Transfer the broiled vegetables to a blender. Add the garlic, a large handful of fresh cilantro, and a splash of chicken broth. Blend until smooth. This vibrant green sauce is the heart of your posole.
Step 3: Combine in the Slow Cooker
Place the chicken breasts at the bottom of your slow cooker. Pour the blended salsa verde over the chicken. Add the remaining chicken broth, the rinsed hominy, cumin, and oregano. Stir everything gently to combine.
Step 4: Cook Low and Slow
Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours. You’ll know it’s ready when the chicken is cooked through and so tender that it shreds easily with a fork.
Step 5: Shred the Chicken and Serve
Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir it into the soup. Squeeze in the juice of one lime to brighten up all the flavors. Serve hot with your favorite toppings.
Tips for Success
To ensure your posole is perfect every time, keep these simple tips in mind.
- Don’t Skip the Charring: Broiling the vegetables is a key step for developing a deep, smoky flavor. It makes a huge difference.
- Use Chicken Thighs for More Flavor: While chicken breasts work well, chicken thighs will result in a richer broth and more succulent meat.
- Taste and Adjust: Before serving, always taste the broth. It might need an extra pinch of salt or another squeeze of lime juice to make the flavors pop.
- Don’t Overcook: While slow cooking is forgiving, chicken breasts can become dry if cooked for too long. Stick to the recommended cooking times.
For another great comfort food idea, check out this delicious White Chicken Chili Tacos recipe.
Essential Toppings for Posole
Toppings aren’t just a garnish for posole; they’re an essential part of the experience! They add texture, freshness, and a cool contrast to the warm, savory soup. Set up a toppings bar so everyone can customize their bowl.
- Shredded Cabbage or Lettuce: For a refreshing crunch.
- Sliced Radishes: Adds a peppery bite.
- Diced Avocado: For a creamy texture.
- Fresh Cilantro and Diced Onions: A classic combination for freshness.
- Lime Wedges: A final squeeze of lime brightens everything up.
- Tortilla Strips or Crushed Tortilla Chips: For extra crunch.
- Queso Fresco or Cotija Cheese: Adds a salty, creamy element.
- Sour Cream or Mexican Crema: To add a cooling richness.
Storage and Reheating Instructions
This Slow Cooker Chicken Posole Verde is fantastic for leftovers. The flavors continue to meld and deepen overnight, making it even more delicious the next day.
- To Store: Let the posole cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
- To Freeze: This soup freezes beautifully. Store it in a freezer-safe container or zip-top bag for up to 3 months. Thaw it in the refrigerator overnight before reheating.
- To Reheat: Gently reheat the posole in a saucepan over medium-low heat until warmed through. You can also reheat individual portions in the microwave. Prepare your toppings fresh for the best experience.
If you’re looking for another easy weeknight meal, this Crockpot Chicken and Potatoes is always a family favorite.
What to Serve with Chicken Posole
While posole is a hearty, complete meal on its own, you might want to serve it with a few accompaniments to round out the meal, especially if you’re hosting guests.
- Warm Corn Tortillas or Crusty Bread: Perfect for dipping into the flavorful broth.
- A Simple Green Salad: A salad with a light vinaigrette can be a refreshing contrast.
- Mexican Rice: A side of seasoned rice is always a welcome addition.
Absolutely! To adapt this for the stovetop, combine all ingredients in a large pot or Dutch oven. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 1.5-2 hours, or until the chicken is tender enough to shred.
Yes. Traditionally, posole is often made with pork shoulder. You can easily substitute cubed pork shoulder for the chicken in this recipe. Cook time in the slow cooker will be similar.
Store leftover posole in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. The flavors are often even better the next day! You can also freeze it for up to 3 months.
The spice level is easily adjustable. The heat comes from the poblano and jalapeño peppers. Poblanos are quite mild. For less heat, make sure to remove all seeds and membranes from the jalapeño before blending the salsa verde. For more heat, leave them in or add an extra jalapeño.
Hominy is corn that has been soaked in an alkaline solution, which gives it a unique, puffy texture and flavor. It’s the traditional star of posole, and there isn’t a perfect substitute. You can find canned hominy in most grocery stores, usually in the international or canned vegetable aisle.
Absolutely! To adapt this for the stovetop, combine all ingredients in a large pot or Dutch oven. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 1.5-2 hours, or until the chicken is tender enough to shred.
Yes. Traditionally, posole is often made with pork shoulder. You can easily substitute cubed pork shoulder for the chicken in this recipe. Cook time in the slow cooker will be similar.
Store leftover posole in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. The flavors are often even better the next day! You can also freeze it for up to 3 months.
The spice level is easily adjustable. The heat comes from the poblano and jalapeño peppers. Poblanos are quite mild. For less heat, make sure to remove all seeds and membranes from the jalapeño before blending the salsa verde. For more heat, leave them in or add an extra jalapeño.
Hominy is corn that has been soaked in an alkaline solution, which gives it a unique, puffy texture and flavor. It’s the traditional star of posole, and there isn’t a perfect substitute. You can find canned hominy in most grocery stores, usually in the international or canned vegetable aisle.
Your New Favorite Mexican Soup!
This Slow Cooker Chicken Posole Verde is more than just a recipe; it’s a celebration of flavor and tradition, made easy for the modern home cook. It’s comforting, healthy, and packed with authentic taste. We know you’ll love how simple and delicious this dish is. Give it a try and let us know what you think in the comments below. Don’t forget to save this recipe to your favorite board on Pinterest!
Slow Cooker Chicken Posole Verde
Slow Cooker Chicken Posole Verde: The Easiest Authentic Mexican Soup
Ingredients
Equipment
Instructions
- Set your oven's broiler to high. Place the tomatillos, poblano peppers, jalapeño, and quartered onion on a baking sheet. Broil for 5-7 minutes, turning once, until the vegetables are softened and lightly charred in spots.
- Transfer the charred vegetables to a blender. Add the garlic cloves, fresh cilantro, and 1/2 cup of the chicken broth. Blend until the mixture is smooth.
- Place the chicken at the bottom of a 6-quart slow cooker. Pour the salsa verde over the chicken. Add the rinsed hominy, the remaining chicken broth, ground cumin, and dried oregano. Stir to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker. Stir in the fresh lime juice and season with salt and pepper to taste.
- Ladle the posole into bowls and serve immediately with desired toppings like shredded cabbage, sliced radishes, avocado, and lime wedges.
Notes
The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Adjust the spice level by adding or removing jalapeño seeds.
