Slow Cooker Chicken Posole Recipe

Introduction

Slow cooker chicken posole is a hearty and flavorful Mexican soup made with tender shredded chicken, hominy, and a rich red broth infused with traditional spices. This easy set-it-and-forget-it recipe is perfect comfort food for busy weeknights.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (29 oz) can hominy, drained and rinsed
• 1 (10 oz) can red enchilada sauce
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: shredded cabbage, diced avocado, radish slices, fresh cilantro, lime wedges, queso fresco or cotija cheese

Instructions

1. Step 1: Place the chicken thighs, diced onion, and minced garlic in the bottom of a 6-quart or larger slow cooker.
2. Step 2: Add the drained and rinsed hominy, red enchilada sauce, and chicken broth to the slow cooker.
3. Step 3: Sprinkle in chili powder, cumin, oregano, salt, and black pepper. Stir everything together until combined.
4. Step 4: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and shreds easily with a fork.
5. Step 5: Remove the chicken thighs and shred them with two forks into generous pieces. Return the shredded chicken to the slow cooker and stir to combine.
6. Step 6: Let the posole rest on the warm setting for 10 minutes before serving. Ladle into bowls and top with shredded cabbage, avocado, radish, cilantro, lime, and cheese as desired.

Tips & Variations

• Use chicken thighs instead of breasts for moist, tender meat that shreds well.
• For a spicier posole, add 1 diced jalapeño with the other ingredients or use a hot enchilada sauce.
• Brown the chicken thighs in a skillet before adding to the slow cooker for deeper flavor.
• Store toppings separately from the soup to keep them fresh and crisp at serving time.

Storage

Store leftover posole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. Keep toppings separate and add fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

While you can use chicken breasts, thighs are recommended because they stay moist during slow cooking and shred more easily, resulting in better texture and flavor.

How can I make the posole spicier?

Add a diced jalapeño or use a hot enchilada sauce to increase the heat. Adjust spice levels according to your preference.

Slow Cooker Chicken Posole Recipe

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4.9 from 139 reviews

This Slow Cooker Chicken Posole is a hearty and flavorful Mexican soup featuring tender shredded chicken, hominy, and a rich red broth infused with traditional spices. It’s an easy, set-it-and-forget-it comfort food recipe perfect for busy weeknights, topped with fresh ingredients like shredded cabbage, radishes, avocado, and cilantro for added texture and brightness.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (29 oz) can hominy, drained and rinsed
• 1 (10 oz) can red enchilada sauce
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional Toppings

• Shredded cabbage
• Diced avocado
• Radish slices
• Fresh cilantro
• Lime wedges
• Queso fresco or cotija cheese

Instructions

1. Combine Ingredients: Place chicken thighs, diced onion, and minced garlic in the bottom of a 6-quart or larger slow cooker.
2. Add Hominy and Sauces: Add the drained and rinsed hominy, red enchilada sauce, and chicken broth to the slow cooker.
3. Season: Sprinkle in chili powder, cumin, oregano, salt, and black pepper. Stir everything together until combined evenly.
4. Slow Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and shreds easily with a fork.
5. Shred Chicken: Remove the chicken thighs and shred them with two forks into generous pieces. Return shredded chicken to the slow cooker and stir to combine.
6. Rest and Serve: Let the posole rest on the warm setting for 10 minutes before serving. Ladle into bowls and top with shredded cabbage, avocado, radish, cilantro, lime, and cheese as desired.

Notes

• Chicken thighs are strongly recommended over breasts – they stay moist through the long cook time and shred beautifully.
• For spicier posole, add 1 diced jalapeno with the other ingredients or use a hot enchilada sauce.
• For deeper flavor, brown chicken thighs in a skillet before adding to the slow cooker.
• Always store toppings separately from the soup so they stay fresh at serving time.

Keywords: chicken posole, slow cooker posole, Mexican soup, hominy soup, comforting soup, shredded chicken recipe