Best 8 Chicken Posole Slow Cooker Recipes

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Indulge in the flavors of Mexican tradition with our comprehensive guide to Chicken Posole in the Slow Cooker. This beloved dish, hailing from the heart of Mexico, combines tender chicken, hominy, and a savory broth infused with authentic Mexican spices. Our collection of recipes caters to diverse preferences, offering options for traditionalists seeking a classic experience and adventurers eager to explore unique flavor combinations. Whether you prefer a rich, red posole or a lighter, green version, our recipes provide step-by-step instructions to ensure perfect results every time. Discover the secrets of authentic Mexican cooking and create a flavorful feast that will warm your soul and delight your taste buds.

Here are our top 8 tried and tested recipes!

SLOW COOKER SHORTCUT CHICKEN POZOLE



Slow Cooker Shortcut Chicken Pozole image

Part of the joy of pozole is topping it generously and exactly as you like, and this take on the original dish is no exception. Traditional red pozole often requires toasting and then puréeing dried chiles for a flavorful broth, but this version relies on canned chipotles in adobo sauce. Adjust the chiles to your taste: more if you like it, less if you don't. This brothy, smoky-spicy chicken soup is sensational with crunchy add-ons like crushed chips, shaved cabbage and red onion. The pressure-cooker version of this recipe is available here.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 3h

Yield 4 to 5 servings

Number Of Ingredients 15

1 large red or yellow onion, peeled and quartered
2 carrots, trimmed and halved
2 celery stalks, halved
8 garlic cloves
1 (7-ounce) can chipotle peppers in adobo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3 to 3 1/2 pounds skin-on whole chicken legs (about 5 legs)
5 cups chicken broth or stock
Kosher salt, for seasoning
1 cup frozen corn
1 (29-ounce) can pozole (hominy), rinsed and well drained
Juice of 1 lime, plus more for serving
Crushed chips, shredded cabbage, diced avocado, minced red onion and-or cilantro, for topping

Steps:

  • Combine the onion, carrot, celery and garlic in a 5- to 8-quart slow cooker. Pull the whole chiles out of the can of chipotles in adobo (use only half if you prefer the finished dish to be medium-spicy), and roughly chop them. Add the chiles and all the adobo sauce to the slow cooker as well as the onion and garlic powders and cumin. Pull the skin from half of the chicken legs and discard it, or save to render the fat at another time. (Start at the thigh and pull the skin off the drumstick as if removing a glove; it should come off fairly easily.)
  • Add the chicken legs to the slow cooker and stir to combine. Pour in the broth. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted broth. Cook on low until the chicken is tender and the broth is flavorful, at least 4 hours and up to 6 hours. If it's more convenient, let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about an additional 2 hours before the chicken dries out.
  • Switch the heat to high. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl. Discard the vegetables and let the chicken cool while you finish the soup. Using an immersion blender (see Tip), purée the broth. (It will be mostly smooth but some small flecks of pepper skin may remain.) Stir in the corn, pozole and lime juice. Shred the chicken meat, discarding the bones and skin, and add it into the soup. Replace the cover, let the ingredients warm through and serve the soup in bowls with the toppings of your choice.

Nutrition Facts : @context http, Calories 894, UnsaturatedFat 37 grams, Carbohydrate 26 grams, Fat 58 grams, Fiber 3 grams, Protein 65 grams, SaturatedFat 16 grams, Sodium 1712 milligrams, Sugar 9 grams, TransFat 0 grams

SLOW COOKER CHICKEN POZOLE BLANCO



Slow Cooker Chicken Pozole Blanco image

A great soup for casual entertaining.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 3h20m

Yield 8

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
¼ cup Mazola® Corn Oil
1 medium onion, diced
1 tablespoon minced garlic
1 small jalapeno or serrano chili pepper, seeded and minced
2 tablespoons Mazola® Chicken Flavor Bouillon Powder
2 quarts water
1 (28 ounce) can white or yellow hominy, drained
2 teaspoons Spice Islands® Oregano
1 Spice Islands® Bay Leaves
¼ cup fresh lime juice
Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese

Steps:

  • Pat chicken dry with paper towels and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to 6-quart slow cooker. Reduce heat to medium and add onions to skillet. Cook for 2 to 3 minutes or until onions begin to soften. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into slow cooker. Add remaining water, hominy, oregano, bay leaf and lime juice.
  • Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH. The soup is ready when the chicken is tender and can be easily pulled apart. Shred chicken using two forks to pull apart. Ladle soup into bowls and let guests garnish the soup as desired.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 10.3 g, Fiber 3 g, Protein 23.8 g, SaturatedFat 1.8 g, Sodium 909.3 mg, Sugar 2.6 g

POZOLE IN A SLOW COOKER



Pozole in a Slow Cooker image

Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.

Provided by Isabel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 8h55m

Yield 12

Number Of Ingredients 13

2 pasilla chile peppers - stems, seeds, and veins removed
2 ancho chile peppers - stems, seeds, and veins removed
2 guajillo chile peppers - stems, seeds, and veins removed
water, to cover
1 teaspoon cumin seeds
2 cloves garlic
½ white onion, chopped
5 Roma tomatoes, chopped
1 (3 1/2) pound pork shoulder, cut into several large pieces
salt to taste
2 bay leaves
4 cups chicken stock
2 (15.5 ounce) cans white hominy, rinsed and drained

Steps:

  • Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
  • Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
  • Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
  • Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g

SLOW COOKER POSOLE WITH PORK AND CHICKEN



Slow Cooker Posole with Pork and Chicken image

This traditional New Mexican food served especially during the Christmas holidays can be enjoyed throughout the year. This soup, which can be made a variety of ways, freezes well and definitely qualifies as a comfort food.

Provided by kreativekuisine

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 6h20m

Yield 6

Number Of Ingredients 13

1 canned chipotle pepper in adobo sauce
¼ cup water
½ pound boneless pork loin roast
½ pound skinless, boneless chicken breast halves
1 (15.5 ounce) can white hominy, drained
1 (4 ounce) can chopped green chilies
1 medium onion, chopped
1 clove garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground black pepper to taste
1 bay leaf

Steps:

  • Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
  • Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 13.8 g, Cholesterol 37.5 mg, Fat 4.7 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 1.5 g, Sodium 412.1 mg, Sugar 2.7 g

SLOW COOKER CHICKEN POZOLE



Slow Cooker Chicken Pozole image

Make and share this Slow Cooker Chicken Pozole recipe from Food.com.

Provided by Michelle Berteig

Categories     One Dish Meal

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/4 lbs boneless skinless chicken thighs, cut into 1 inch pieces
2 garlic cloves, finely chopped
2 (15 ounce) cans white hominy, drained and rinsed
1 medium onion, chopped
1 teaspoon dried oregano
1/2 teaspoon cumin
1/4 teaspoon dried red pepper flakes
2 chicken bouillon cubes
4 cups water
1 (14 1/2 ounce) can diced tomatoes with green chilies (such as Rotel)
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours.
  • Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.

CHICKEN POSOLE (SLOW COOKER)



Chicken Posole (Slow Cooker) image

From Womans Day and tweaked by me. Love the ease of the recipe and how you can make the garnishes do the flavor enhancement. Great for cold nights.

Provided by pamela t.

Categories     Inexpensive

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 (15 ounce) can white hominy
1 (14 1/2 ounce) can Rotel Tomatoes
1 (10 ounce) can green enchilada sauce
2 carrots
1 onion
3 garlic cloves
2 teaspoons cumin
5 chicken thighs
1/4 cup cilantro
3 limes
10 radishes
1/2 cup sour cream
1/2 tablespoon red pepper flakes

Steps:

  • Drain hominy, combine hominy, rotel tomatoes, enchilada sauce, diced carrots, diced onion to a 4 quart slow cooker
  • Mince garlic, add to cooker, add cumin.
  • Remove skin from chicken thighs.
  • add to slow cooker.
  • Cover and cook 3-4 hours until chicken is cooked through and vegetables are tender; skim and discard any fat from the surface.
  • Remove chicken; pull meat off bones and chop into smaller pieces if needed.
  • Stir back into the slow cooker.
  • Add chopped cilantro.
  • Ladle into soup bowl.
  • Serve with lime wedges, thinly sliced radishes in soup, red pepper flakes and a dollop of sour cream, if desired.

SLOW-COOKER POSOLE



Slow-Cooker Posole image

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories     Meat and Poultry Recipes     Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Steps:

  • Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  • Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  • Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

SLOW COOKER CHICKEN POSOLE



Slow Cooker Chicken Posole image

Make and share this Slow Cooker Chicken Posole recipe from Food.com.

Provided by Lisa1965

Categories     One Dish Meal

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can white hominy, drained
14 1/2 ounces Rotel Tomatoes
1 (10 ounce) can green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons cumin
1 1/2 lbs chicken (bone in breasts and thighs)
1 tablespoon cilantro leaf
1 cup tortilla chips

Steps:

  • Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4 quart slow cooker. Add chicken and stir to combine. Cover and cook on high 6-7 hours until chicken is cooked through and vegetables tender. Skim and discard and fat from the surface.
  • Remove chicken; pull meat off bones into large shreds. Stir back into slow cooker. Top with cilantro, and tortilla chips after serving if desired.

Nutrition Facts : Calories 382.3, Fat 18.4, SaturatedFat 4.8, Cholesterol 77.6, Sodium 940.6, Carbohydrate 30.8, Fiber 4.8, Sugar 5, Protein 23.5

Tips:

  • Use a flavorful broth: Chicken broth is the traditional choice, but you can also use vegetable broth or a combination of the two. For even more flavor, brown the chicken breasts before adding them to the slow cooker.
  • Don't overcrowd the slow cooker: Chicken posole is a thick and hearty soup, so it's important not to overcrowd the slow cooker. If you're using a 6-quart slow cooker, you can add up to 2 pounds of chicken breasts. If you're using a smaller slow cooker, you may need to reduce the amount of chicken you use.
  • Add the hominy at the end of the cooking time: Hominy is a type of corn that has been treated with lime and then dried. It has a chewy texture and a slightly sweet flavor. Add the hominy to the slow cooker during the last 30 minutes of cooking time, so that it has time to soften but doesn't overcook.
  • Serve with your favorite toppings: Chicken posole is traditionally served with shredded cabbage, radishes, cilantro, and lime wedges. You can also add other toppings, such as avocado, sour cream, or salsa.

Conclusion:

Chicken posole is a delicious and easy-to-make soup that is perfect for a cold winter day. It's also a great way to use up leftover chicken. With its simple ingredients and flavorful broth, chicken posole is sure to become a family favorite.

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