Slow Cooker Chicken Posole Verde Recipe

If you’re like me and love a hearty, comforting meal that almost makes itself, then you have to try this Slow Cooker Chicken Posole Verde Recipe. It’s bursting with fresh, vibrant flavors and a touch of smoky goodness that only slow cooking can bring out. I absolutely love how this stew comes together—we’re talking tender chicken, tangy tomatillos, and that classic hominy texture that makes posole just so satisfying. Plus, it’s perfect for busy days when you want dinner ready without standing over the stove. Trust me, your family will go crazy for this one!

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Ingredients You’ll Need

Each ingredient in this Slow Cooker Chicken Posole Verde Recipe plays its part in creating that perfect balance of flavors. I like to pick fresh peppers and tomatillos for the best brightness, and choosing good-quality chicken makes all the difference in tenderness.

• Poblano peppers: These add a mild smoky heat—make sure to char and peel them for deep flavor.
• Anaheim peppers: A bit milder than poblanos, they balance the spice level nicely.
• Tomatillos: Their tartness is key, so peel them well to avoid any bitterness.
• Yellow onion: Thinly sliced for sweet, mellow undertones.
• Garlic cloves: Keep the skin on during roasting to prevent burning and soften the flavor.
• Vegetable oil: Just enough to help the veggies char without drying out.
• Chicken broth: Use a good-quality or homemade broth for richer taste.
• Boneless skinless chicken breasts: They cook perfectly in the slow cooker without drying.
• Cumin, oregano, chili powder, kosher salt: These spices build that classic posole flavor profile.
• Hominy: Adds that signature chewy texture—drain and rinse to remove excess salt.
• Lime: Fresh lime juice brightens the whole dish at serving.
• Cilantro: For a fresh, herbal pop on top.
• Avocado: Cubed, creamy goodness is the perfect contrast to the tangy stew.
• Radishes: Thinly sliced for crunch and a slight peppery bite.

Variations

I love how flexible this Slow Cooker Chicken Posole Verde Recipe is—you can easily tweak it to fit what you have on hand or your favorite flavors. I often switch things up depending on the season or who’s coming over.

• Add heat: I add chopped jalapeños or a pinch of cayenne if I want more spice—my spice-loving friends thank me every time.
• Use shredded chicken: For a different texture, you can substitute the chicken breasts with thighs and shred them after cooking.
• Vegetarian twist: Swap chicken broth for vegetable broth and add extra hominy and beans for protein.
• Extra veggies: I’ve tossed in diced zucchini or corn for a little more color and variety.

How to Make Slow Cooker Chicken Posole Verde Recipe

Step 1: Roast the Peppers and Tomatillos for Smoky Flavor

First things first—I preheat my broiler to high and lay out the poblanos, Anaheim peppers, tomatillos, onion slices, and garlic cloves on a baking sheet. I drizzle a little vegetable oil over everything, which helps them char nicely without drying out. Keep a close eye and turn the veggies every few minutes until the peppers are really charred on all sides and the tomatillos have softened. This step might seem simple, but it’s where the magic starts. When you transfer the peppers to a bowl and cover them, the steam loosens their skins—making peeling a breeze.

Step 2: Peel, Prep, and Puree the Roasted Veggies

Once the peppers have cooled enough to handle, I peel off the skins—careful to remove seeds and stems for a smooth sauce. I also squeeze the roasted garlic out of its skin. Then, I pulse the roasted peppers, tomatillos, onions, and garlic in my food processor just until finely chopped—not a puree. This texture gives the posole that wonderful body and character.

Step 3: Layer Your Slow Cooker and Let It Work Its Magic

Next, I dump this vibrant pepper mixture into the slow cooker along with the chicken broth, chicken breasts, and the dry spices—cumin, oregano, chili powder, and salt. I like to keep the hominy separate until the last part of cooking because I want it to retain its texture and not get too mushy. Set your slow cooker on high and let it go for 4 to 6 hours—during that time, the chicken becomes incredibly tender and soaks up all those delicious flavors.

Step 4: Shred Chicken and Add Hominy for the Finishing Touch

Once the chicken is tender, I use tongs to break it up right in the pot—it’s a little easier than shredding on a board—and then stir the drained hominy in. Let it cook another 30 minutes so the hominy heats through but still gives you that perfect bite. At this point, I always taste and tweak the seasoning with extra salt, more chili powder, or a squeeze of lime to brighten it up before serving.

How to Serve Slow Cooker Chicken Posole Verde Recipe

Garnishes

I never serve posole without plenty of fresh garnishes! I love piling on sliced radishes for crunch, bright cilantro leaves to freshen every bite, a good squeeze of lime right before eating, and cubed avocado—the creamy texture contrasts beautifully with the stew’s tang and spice. Sometimes, I throw in a handful of crispy tortilla strips for extra texture. Honestly, this part is where you can really get creative and make it your own.

Side Dishes

Posole verde is often hearty enough to stand on its own, but when I’m feeling fanciful, I serve it with warm corn tortillas or a simple Mexican rice. A crisp green salad with a citrus vinaigrette pairs perfectly too, cutting through the richness of the chicken and hominy. For a casual meal, chips and guacamole always hit the spot.

Creative Ways to Present

Once, I served this Slow Cooker Chicken Posole Verde Recipe in mini tortilla bowls at a dinner party—it was a hit! I also love topping individual servings with different garnishes so guests can customize just how they like it. For festive occasions, a sprinkle of queso fresco and some pickled jalapeños on top adds a wonderful touch.

Make Ahead and Storage

Storing Leftovers

Leftovers of this posole keep wonderfully in an airtight container in the fridge for up to 4 days. I usually store the garnishes separately to keep them fresh and crunchy. When I reheat, I add a splash of broth or water to loosen it up if it’s thickened too much.

Freezing

This posole freezes well! I portion it into freezer-safe containers and leave out the avocado and fresh garnishes. When I thaw it in the fridge overnight and reheat gently on the stove, it tastes almost as good as fresh.

Reheating

I prefer reheating Slow Cooker Chicken Posole Verde on the stove over low to medium heat. It’s the best way to control the warmth without overcooking the chicken or drying out the hominy. A quick squeeze of lime and fresh cilantro after reheating helps revive the flavors and freshness.

FAQs

Final Thoughts

This Slow Cooker Chicken Posole Verde Recipe has carved out a special place in my weeknight rotation because it’s just so forgiving and downright delicious. It feels fancy enough for guests but easy enough for busy days, which is a winning combo in my book. I love how the fresh roasted peppers and tangy tomatillos come together with the tender chicken and hominy to make every bite a hug in a bowl. If you try it, I’d bet money you’ll find yourself making it again and again—just like I do. So go ahead, give it a whirl and let me know how it turns out in your kitchen!

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