Slow Cooker Chicken Posole
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.
Servings: 6 servings
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
Calories: 242kcal | Carbohydrates: 23g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 892mg | Potassium: 736mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3903IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 3mg
