Slow Cooker Chicken Posole Verde Recipe

If you’re craving a comforting, hearty meal that’s bursting with fresh flavors, you’re going to love this one. I’m excited to share my Slow Cooker Chicken Posole Verde Recipe with you—a dish that’s not only easy but seriously crowd-pleasing. Imagine tender chicken soaking up the tangy green goodness of roasted tomatillos and poblano peppers, all mingling with hominy in a cozy slow cooker. It’s a recipe that’s become a dinner staple in my house, and I can’t wait for you to try it.

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Ingredients You’ll Need

The heart of this Slow Cooker Chicken Posole Verde Recipe is a harmony of roasted peppers, tangy tomatillos, and warm spices. I always choose fresh, firm tomatillos and poblano peppers because they bring such authentic flavor. Plus, picking a good-quality chicken breast makes a noticeable difference in tenderness.

• Poblano peppers: Roasting these gives the soup its signature smokiness and mild heat.
• Anaheim peppers: Milder than poblano, they add body without overpowering the dish.
• Tomatillos: Their tartness and slightly grassy flavor balance the rich broth perfectly.
• Yellow onion: Thinly slicing ensures it cooks down beautifully and sweetens.
• Garlic cloves: Roasting with the skins on softens their pungency while adding depth.
• Vegetable oil: Just enough to help with roasting without making things greasy.
• Chicken broth: Use a good-quality broth to deepen the overall flavor of the soup.
• Boneless skinless chicken breasts: They cook tender and shred easily—perfect for slow cooking.
• Cumin: Adds earthy warmth that’s essential in posole verde.
• Oregano: Brings a touch of herbal brightness that complements the chilies.
• Chili powder: Lends a gentle kick and layers of flavor.
• Kosher salt: I recommend starting with less and adjusting toward the end.
• Hominy: The star ingredient that gives posole its texture and heartiness.
• Lime: A squeeze brightens the entire bowl just before serving.
• Cilantro: Fresh and fragrant, it’s perfect for garnish.
• Avocado: Cubed avocado adds creaminess and richness to balance the tang.
• Radishes: Sliced thin for a crisp, peppery crunch on top.

Variations

One of my favorite things about this Slow Cooker Chicken Posole Verde Recipe is how easy it is to tweak. Whether you want it spicier, vegetarian, or just a little different, there’s room to play around without losing that classic charm.

• Add Some Heat: When I want a spicier posole, I toss in a few chopped jalapeños or a dash of cayenne powder for that extra kick.
• Vegetarian Version: I swap the chicken for hearty mushrooms and use vegetable broth instead, and it turns out just as satisfying.
• Use Pork Instead of Chicken: When I’m craving a richer broth, pork shoulder slow-cooked the same way makes this dish melt-in-your-mouth wonderful.
• Extra Crunchy Toppings: Sometimes, I add toasted pumpkin seeds or crispy tortilla strips for more texture.

How to Make Slow Cooker Chicken Posole Verde Recipe

Step 1: Roasting the Peppers and Tomatillos

Start by heating your broiler on high and arranging the poblano peppers, Anaheim peppers, tomatillos, sliced onion, and garlic cloves (skins on) on a rimmed baking sheet. Drizzle them lightly with vegetable oil—it helps the skins blister and caramelize. Make sure to turn them every few minutes so they get nicely charred all over. This process is where the magic happens; those roasted flavors add a depth you just can’t beat. Once charred and softened, pop the peppers into a bowl and cover with plastic wrap to steam—it makes peeling easier and gentler.

Step 2: Preparing the Pepper Mixture

After the peppers have cooled, transfer them to a cutting board. You’ll want to scrape off the skins with a knife—the blackened bits come right off and are packed with flavor, so don’t worry if a little remains. Remove the stems and seeds to keep the soup silky without spicy surprises. Pop the garlic out of its skin, then pulse everything—peppers, tomatillos, onions, and garlic—in your food processor until finely chopped. This mixture is the flavor base that brings your posole verde to life.

Step 3: Slow Cooking the Soup

Transfer the pepper mixture to your slow cooker, then add the chicken broth, whole chicken breasts, and your spices—cumin, oregano, chili powder, and kosher salt. Give it a gentle stir to combine. I like to cook it on high for about 4 to 6 hours until the chicken is beautifully tender and falling apart. The smell will have you hovering around the kitchen! Once the chicken’s done, shred it with tongs directly in the pot, then fold in the hominy and let it warm through for 30 minutes. Taste and adjust seasoning as needed here—sometimes a little more salt or a touch more chili powder makes it just perfect.

How to Serve Slow Cooker Chicken Posole Verde Recipe

Garnishes

My go-to garnishes always include chopped fresh cilantro, a generous squeeze of lime juice, diced creamy avocado, and thin slices of radish. Each adds a contrasting freshness or crunch that lifts the whole bowl. Once I tried skipping the radishes and missed that pop of peppery brightness—it’s a game-changer, so don’t skip it!

Side Dishes

I often serve this Slow Cooker Chicken Posole Verde Recipe with warm corn tortillas or fluffy Mexican rice on the side. Sometimes, a simple side salad with lime dressing balances the richness, especially if I’m feeding a crowd looking for lighter options.

Creative Ways to Present

For a festive touch, I like to serve posole in individual bowls garnished with mini corn tostadas topped with avocado and radish slices. It adds texture and makes spooning up the soup even more fun, especially when you’re sharing with friends or at a casual dinner party.

Make Ahead and Storage

Storing Leftovers

I store leftover posole in airtight containers in the fridge, where it keeps well for up to 4 days. When it comes to reheating, I’ve found it tastes even better the next day as the flavors have time to meld. Just warm gently on the stove to avoid drying out the chicken.

Freezing

This posole freezes beautifully! I portion it into freezer-safe containers, leaving a little room at the top for expansion, then freeze for up to 3 months. When I’m ready to enjoy, I thaw it overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers slowly over medium-low heat, stirring often to prevent sticking. If the soup thickens too much, I add a splash of chicken broth or water to return it to a perfect consistency without watering down the flavors.

FAQs

Final Thoughts

Honestly, I keep coming back to this Slow Cooker Chicken Posole Verde Recipe because it’s just comforting and full of fresh, bold flavors that never disappoint. It’s one of those meals that feels like a warm hug after a busy day, and I truly hope you find it as satisfying as my family and I do. Give it a go—you’ll enjoy how effortless it is and how much everyone raves about it at the dinner table. Plus, the leftovers? Game. Changing.

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