Slow Cooker Chicken Posole Verde Recipe

If you’re craving a cozy, comforting meal that feels like a warm hug in a bowl, you’ve got to try my Slow Cooker Chicken Posole Verde Recipe. It’s packed with vibrant, tangy flavors from roasted peppers and tomatillos, tender chicken, and a lovely hint of lime and spice that’ll make your taste buds sing. Plus, it’s super hands-off since it’s all done in the slow cooker – perfect for busy days or lazy weekends. Trust me, once you make this, your family (and maybe even your neighbors) will be asking for seconds!

this …

Ingredients You’ll Need

I love how these ingredients come together to balance smoky, tangy, and savory notes in this Slow Cooker Chicken Posole Verde Recipe. When shopping, pick fresh, firm peppers and ripe tomatillos for the best flavor. Don’t skip roasting the veggies—that’s the game-changer!

• Poblano peppers: These add a mild smoky flavor; roasting and peeling them enhances their sweetness.
• Anaheim peppers: Slightly milder than poblanos, they boost that signature green chile flavor.
• Tomatillos: Key to the verde base; their tartness brightens the whole dish.
• Yellow onion: Adds a subtle sweetness once roasted.
• Garlic: Roasting mellows it out for a softer, sweeter taste.
• Vegetable oil: Just a little drizzle helps with the roasting process.
• Chicken broth: Use low sodium if you want to better control saltiness.
• Boneless skinless chicken breasts: Easy to shred and soak up all the delicious flavors.
• Cumin: Earthy warmth that defines posole.
• Oregano: I prefer Mexican oregano for an authentic kick.
• Chili powder: Adjust to taste—adds depth and mild heat.
• Kosher salt: Essential for balancing flavors.
• Hominy: The star grain of posole, adding a nice chewy texture.
• Lime: Fresh lime juice brightens every bite—don’t skip it!
• Cilantro: Adds freshness and a bit of herbal zing.
• Avocado: Creamy contrast to the spiced broth.
• Radishes: Crunchy and peppery garnish that adds fun texture.

Variations

I like switching things up depending on what I have on hand or how spicy I’m feeling. Feel free to tweak this Slow Cooker Chicken Posole Verde Recipe to suit your tastes or dietary needs—you can’t really go wrong.

• Spicy Boost: Adding a jalapeño or serrano along with the poblanos amps up the heat—my husband loves this when he wants something fiery.
• Vegetarian Version: Substitute the chicken with hearty mushrooms or jackfruit, and use vegetable broth instead for an equally delicious meatless meal.
• Extra Creamy: Stir in a dollop of sour cream or Greek yogurt right before serving for a luscious twist.
• Hominy Swap: If you can’t find canned hominy, white corn kernels or even baby corn can be a decent stand-in in a pinch.

How to Make Slow Cooker Chicken Posole Verde Recipe

Step 1: Roast the Veggies to Unlock Flavor

Start by heating your broiler on high. Arrange the poblano peppers, Anaheim peppers, tomatillos, onion slices, and garlic cloves on a rimmed baking sheet. Drizzle lightly with vegetable oil and pop them under the broiler. Turn them occasionally until the peppers are charred all over and the tomatillos look soft and slightly browned. I discovered this trick years ago—roasting really brings out a smoky sweetness that’s hard to beat.

Step 2: Peel and Prep Roasted Peppers

Once cool enough to handle, place the peppers in a bowl and cover with plastic wrap for about 10 minutes. This steaming step loosens the skins, making them easy to peel off. Scrape off the charred skin, remove the stems and seeds. Also, peel the garlic cloves out of their skins. This is a bit tedious, but absolutely worth it—you’ll get a silky, flavorful base for your posole verde.

Step 3: Blend the Verde Base

Transfer the peeled peppers, tomatillos, onion, and garlic to a food processor. Pulse until you get a finely chopped, saucy mixture. This blend is what gives the posole its vibrant color and distinctive tangy flavor.

Step 4: Slow Cook to Perfection

Dump the pepper mixture into your slow cooker, then add the chicken broth, whole chicken breasts, cumin, oregano, chili powder, and kosher salt. Give it a gentle stir to combine everything. Cook on high for about 4 to 6 hours, or until the chicken is beautifully tender and easy to shred. I love how the slow cooker melds these flavors into one cozy soup.

Step 5: Shred Chicken and Add Hominy

Use tongs to break up the shredded chicken inside the slow cooker, then stir in the drained hominy. Let it cook for another 30 minutes to warm through and soak up the flavors. Taste and adjust seasoning if you want more salt or spice.

Step 6: Serve with Fresh Garnishes

Ladle your Slow Cooker Chicken Posole Verde Recipe into bowls and top it with sliced radishes, fresh cilantro, avocado cubes, and a squeeze of lime. These finishing touches really brighten and balance the rich broth.

How to Serve Slow Cooker Chicken Posole Verde Recipe

Garnishes

I always top the posole with a handful of fresh cilantro, thinly sliced radishes, creamy avocado cubes, and a generous squeeze of lime. These garnishes add texture and brightness that contrast perfectly with the rich, smoky broth. If you like, a sprinkle of crumbled queso fresco or a dash of hot sauce works beautifully too!

Side Dishes

Simple corn tortillas or crispy tortilla chips are my go-to. I also like serving a light side salad or Mexican street corn (elote) alongside to round out the meal. If you want something heartier, Spanish rice or black beans pair amazingly well.

Creative Ways to Present

For a special occasion, I like to serve the posole in rustic bowls with all the garnishes displayed in small dishes on the side so everyone can build their own bowls. Sometimes, I add a few edible flowers or microgreens for a pop of color—they make it feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover Slow Cooker Chicken Posole Verde in airtight containers in the fridge. It stays fresh for about 3 to 4 days, making it a perfect meal prep option. Just give it a good stir before reheating—the flavors meld even more after resting.

Freezing

This posole freezes beautifully! I portion it into freezer-safe containers, leaving some space for expansion. When I’m ready to eat, I thaw it overnight in the fridge. The texture remains solid, and the flavor is just as vibrant as fresh.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat to avoid overcooking the hominy or chicken. Adding a splash of broth or water helps loosen up the soup if it’s thickened. A quick squeeze of fresh lime after warming it up freshens everything right back up.

FAQs

Final Thoughts

Honestly, this Slow Cooker Chicken Posole Verde Recipe has become one of my absolute favorites for busy weeknights and casual weekend dinners alike. It’s comforting but vibrant, simple but full of layers you’ll want to come back to again and again. Plus, the slow cooker makes it virtually effortless, so you get that homemade taste without being stuck in the kitchen all day. Give it a go—I’d bet you’ll love it as much as my family does!

Print