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A classic Mexican stew dating back hundreds of years, this Slow Cooker Chicken Posole is big on flavor! It’s the very definition of hearty, with protein-rich chicken and plenty of tasty veggies to boot.
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Soup is one of my favorite things, ever. We eat it year-round – even when it’s hotter than you know what outside!
As you can imagine, I have tons and tons of soup recipes, so though I’ve had this particular Slow Cooker Chicken Posole recipe for years, I don’t know where it originally came from!
And, aside from chili, this chicken posole is my absolute favorite soup! I wish I could thank whoever showed me how to make it or whoever originally wrote the recipe.
I especially love this Slow Cooker Posole because I can throw it all in the crockpot and let it do its thing. It smells ah-mazing, tastes even better, and there is little “work” involved!
But what IS chicken posole? Traditionally, it is made with pork but for this recipe we use chicken. Posole (or sometimes spelled pozole) is a traditional Mexican celebratory dish that’s been enjoyed for centuries, predating not just the Mayflower but even Columbus himself! No wonder it’s been around so long, it’s a fantastic combo of chicken, hominy, veggies, and spice.
Posole is more on the slightly unusual, lesser-known side of Mexican cuisine … but it’s still amazing and completely family friendly! It’s so good, y’all! Enjoy!!
Slow Cooker Chicken Posole: Ingredients & Substitutions
For this Slow Cooker Chicken Posole recipe, you will need …
Ingredients
- yellow or white hominy – drained. Hominy comes from maize, and it’s basically the maize kernels treated with alkali. (This is an ancient process called “nixtamalization” and the science is actually SUPER fascinating. Hominy must go through this traditional process or else it’s not as healthy for you.) For those who haven’t had hominy before, it’s super filling and tastes a lot like corn! You can find it at the grocery store from brands like Goya.
- Mexican-style diced tomatoes, carrots, onions – the tasty veggies in this recipe, chopped and diced!
- mild green enchilada sauce – this sauce provides the kick to the posole. If you like super spicy dishes, though, you can go up a level from mild.
- cloves, cumin – your posole spices.
- boneless, skinless chicken breasts – you can also choose to use bone-in chicken parts, like thighs. Adding or keeping the bone in adds flavor! Just remember to take out the skin before the cooking and pull out the bones before serving.
- cilantro and lime wedges – optional toppings/garnishes for your posole.
Slow Cooker Chicken Posole: FAQs
Between 4 and 6, depending on serving sizes.
This recipe requires 20 minutes of prep, and 8 hours to cook. BUT, as with all slow cooker recipes, remember those 8 hours are entirely hands-off. It may not be quick, but it’s great if you don’t have the time to stand over a stove!
You can! Just let it cool down to room temperature first, then place it in a firm container. I actually don’t advise using freezer bags, as they might not be sturdy enough to hold the soup. Instead choose something like a Tupperware bowl or a freezer-friendly ceramic container. After that, it’ll last a good while, like, 3 months or so – a good while! Dinner prep has never been so easy.
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Slow Cooker Chicken Posole
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Equipment
Ingredients
- 1 can yellow or white hominy, drained, 15 oz.
- 1 can Mexican-style diced tomatoes, 14.5 oz
- 1 can mild green enchilada sauce, 10 oz.
- 2 medium carrots, diced
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 2 teaspoons cumin
- 1 ½ pounds boneless skinless chicken breast halves, about 3-4
- chopped cilantro, for serving (optional)
- lime wedges, for serving (optional)
- tortilla chips, for serving (optional)
Instructions
- In a 4-quart or larger slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic, and cumin.
- Add the uncooked chicken and stir to combine. Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken from the slow cooker and shred. Stir chicken back into the slow cooker.
- Serve posole in bowls. Top with cilantro, if using. Serve with lime wedges and tortilla chips.
Notes
- Pork can be used in place of the chicken if desired.
- If you buy chicken with skin and bones, that's ok! Just be sure to remove the skin and bones before serving.
- Change things up! Red enchilada sauce can be used in place of the green enchilada sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on September 1, 2012. Updated on August 14, 2022.
I have made this many times in a slow cooker, but I am traveling to a cabin without one. How would yoiu adapt the recipe for stove top?
Is there a reason for the green enchilada sauce? I don’t care for the green. Can I use red enchilada sauce instead?
You can replace it with the red enchilada sauce! The flavor will vary slightly, though.
I made this and it was really good in my opinion, but my husband didn't like it because you don't use enchilada sauce to make Posole….he is mexican and so I told him make it yourself next time and of cours that won't happen….
If you want to talk about tradition, the traditional chilies used for Posole is chili Ancho. Enchilada sauce does have a very distinctive flavor, but is not made from those. If you want to be authentic & correct, you NEVER use enchilada sauce in soups (unless you prefer enchilada soup). It's a lot of work to make the red sauce from scratch (using the proper peppers, ingredients, and a blender), but it's worth it. Otherwise you can buy frozen red chili sauce found in the frozen section of your grocery store. It's much easier, and it will do the soup much more justice. Thank you for posting the recipe. P.S. I do like the addition of the tomatoes. Not traditional, but a good touch.
These look great, but I think my favourite is the ELEPHANT STEW HE HE
Made this for dinner last night. It was easy and delicious. Everyone just loved it! Thanks for sharing this recipe.
One of my favorite meal! I add some avocado when I serve it. It's perfect! Thank you so much!
This recipe looks amazing. I will indeed make it, but first I have to get over the history lesson shared. Uugghh! We really didn't need to know that bit of information. I am from New Mexico and we would use red chile in place of the "enchilada sauce" or even green chile. Delicious! Which ever you choose I am sure it's gonna wonderful. Thanks for sharing.
Are supposed to drain the hominy? Because the recipe seems a little short on liquid to be a soup
Yes, drain the hominy! I assure you, there will be plenty of liquid! 🙂