Go Back
A close-up view of a white bowl filled with crockpot chicken pozole, showing the tender shredded chicken and hominy in a vibrant green broth.

Slow Cooker Chicken Posole Verde: The Easiest, Most Flavorful Recipe

This Slow Cooker Chicken Posole Verde is an incredibly easy, set-it-and-forget-it meal. Tender shredded chicken and hearty hominy simmer in a vibrant salsa verde broth for a deeply flavorful and comforting Mexican soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Posole
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 16 oz salsa verde use a good quality store-bought version
  • 4 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp dried oregano preferably Mexican oregano
  • 25 oz canned hominy drained and rinsed
  • Salt and freshly ground black pepper to taste
For Serving (Optional Toppings)
  • Shredded cabbage or lettuce
  • Sliced radishes
  • Diced avocado
  • Fresh cilantro
  • Crumbled cotija cheese
  • Lime wedges

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Combine Ingredients: Place the chicken breasts in the bottom of a 6-quart slow cooker. Top with the diced onion, minced garlic, cumin, and oregano. Pour the salsa verde and chicken broth over everything.
  2. Cook Low and Slow: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  3. Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  4. Add Hominy and Chicken: Return the shredded chicken to the slow cooker. Stir in the drained and rinsed hominy.
  5. Warm Through & Serve: Cover and cook on high for another 20-30 minutes to heat the hominy. Taste and season with salt and pepper as needed. Serve hot with your favorite toppings.

Notes

Spice Level: To make it spicier, add a diced jalapeño to the slow cooker or use a hot salsa verde.
Make-Ahead: The posole can be made up to 2 days in advance; the flavors will meld and become even more delicious.
Toppings: Don't skip the toppings! They add crucial texture and freshness that completes the dish.