Slow Cooker Chicken Posole Verde Recipe

If you’re craving something cozy, a little tangy, and wildly comforting, you’ve got to try this Slow Cooker Chicken Posole Verde Recipe. It’s one of those meals that fills the house with mouthwatering aromas and tastes like a hug in a bowl. I love this recipe because it’s hands-off, packed with fresh flavors, and perfect for busy days when you want dinner ready without any fuss. Stick around—I’m going to walk you through the steps and share all my pro tips so you nail it every time.

this …

Ingredients You’ll Need

Each ingredient here brings a special touch—fresh roasted peppers, tart tomatillos, and warming spices create a cozy, layered flavor. When shopping, pick firmer tomatillos and peppers without blemishes for the best results.

• Poblano Peppers: These bring a mild heat and smoky flavor once roasted—perfect for posole verde.
• Anaheim Peppers: Milder than poblanos, they add sweetness and more depth to the broth.
• Tomatillos: These little green gems are tangy and essential for that classic verde tang.
• Yellow Onion: Thinly sliced to caramelize during roasting and melt into the base.
• Garlic: Roasting in the skin softens it and adds a mellow garlic punch.
• Vegetable Oil: Just a drizzle to help everything char beautifully under the broiler.
• Chicken Broth: The backbone of your posole—rich and flavorful to soak up all the goodness.
• Boneless Skinless Chicken Breasts: Tender and lean, they soak in all those delicious spices during slow cooking.
• Cumin: Warm and earthy, cumin is a must for authentic flavor.
• Oregano: Adds aromatic notes that complement the fresh ingredients.
• Chili Powder: Layers in a smoky chili flavor without overpowering heat.
• Kosher Salt: Balances all those flavors perfectly.
• Hominy (Canned): Adds chewy texture and makes this posole hearty and filling.
• Lime: Juice squeezed over at the end for that bright final touch.
• Cilantro: Fresh leaves add a herbaceous zing every time.
• Avocado: Creamy cubes that bring richness and contrast to the broth.
• Radishes: Crunchy and peppery, they give the perfect fresh bite to finish.

Variations

I love making this recipe my own depending on the season or what’s in my fridge. Don’t be afraid to personalize it—you’ll find that posole is a forgiving canvas for your creativity.

• Spicier Posole: When I want a little heat, I add a chopped jalapeño or sprinkle in extra chili powder—my family actually requests this variation often!
• Vegetarian Twist: Swap chicken broth for vegetable broth and omit the chicken; you can add extra hominy or beans for protein.
• Slow Cooker to Instant Pot: If you’re short on time, cooking on high pressure for 30 minutes works great after roasting the veggies.
• Adding Corn: During summer, fresh corn kernels add a sweet pop and pair beautifully with the poblano flavors.

How to Make Slow Cooker Chicken Posole Verde Recipe

Step 1: Roast Your Peppers and Tomatillos

Heat your broiler to high and arrange poblano peppers, Anaheim peppers, tomatillos, onion slices, and garlic cloves (in their skins) on a rimmed baking sheet. Drizzle with a little vegetable oil to encourage browning. Roast them, turning occasionally, until the peppers are beautifully charred on all sides and the tomatillos have softened and developed a slight caramelization. This roasting is key for that rich, smoky flavor that sets this posole apart.

Step 2: Peel and Prepare Your Roasted Veggies

Once the peppers are cool enough to handle, transfer them to a bowl and cover with plastic wrap for about 10 minutes—the steam makes peeling easier. Then, scrape off the skins carefully with a knife, remove stems and seeds to avoid bitterness, and peel the garlic cloves out of their skins. This part is a bit messy, but trust me, it’s worth it for the flavor.

Step 3: Blend the Roasted Veggies

Throw those peeled peppers, tomatillos, onions, and garlic into a food processor and pulse until everything is finely chopped but not a complete purée—you want some texture here. This mixture becomes the flavorful base of your posole verde.

Step 4: Assemble in the Slow Cooker

Transfer the chopped pepper mixture to your slow cooker, then add the chicken broth, boneless chicken breasts, and the spices—cumin, oregano, chili powder, and kosher salt. Give it a gentle stir to mix everything, then cover and cook on high for 4 to 6 hours. This slow simmer tenderizes the chicken and lets those flavors marry beautifully. Around the 4-hour mark, test the chicken for doneness—it should shred easily when poked.

Step 5: Shred Chicken and Add Hominy

Once your chicken is tender, use tongs or two forks to break it up right in the slow cooker. Stir in the drained and rinsed hominy, and let it cook for another 30 minutes uncovered so the hominy warms through and absorbs some of the broth. Give it a taste and adjust seasoning if needed—I often add a pinch more salt or chili powder here.

Step 6: Serve with Your Favorite Garnishes

Ladle the posole into bowls and pile on your garnishes—sliced radishes add crunch, fresh cilantro gives a burst of bright herbiness, creamy avocado cubes melt in your mouth, and a good squeeze of lime juice brightens the whole bowl up. Every bite feels like a festive celebration!

How to Serve Slow Cooker Chicken Posole Verde Recipe

Garnishes

I always pile on the classics: thinly sliced radishes for crunch, a handful of chopped cilantro leaves for brightness, creamy diced avocado that cools down each spoonful, and a generous squeeze of lime juice that wakes up all the flavors. Sometimes I throw on some shredded cabbage or chopped green onions if I’m feeling fancy.

Side Dishes

My go-to sides with this are warm corn tortillas or tostadas for dipping and scooping. If you want to keep it light, a simple Mexican street corn salad or a crisp green salad with a citrus dressing pairs beautifully.

Creative Ways to Present

For a festive dinner, I serve the posole in rustic bowls with bowls of garnishes arranged buffet-style so everyone can dress their own. Adding a drizzle of Mexican crema or a sprinkle of queso fresco takes it up a notch. On chilly evenings, a warm, hearty posole in pretty mugs makes for a cozy twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge where it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so I often find the posole even more delicious the next day.

Freezing

This recipe freezes really well! Just cool it completely, portion it into freezer-safe containers, and freeze up to 3 months. When you thaw, the hominy stays tender, and the broth keeps its rich flavor.

Reheating

I usually reheat posole gently on the stovetop over low heat so it warms evenly without drying out the chicken. If it’s too thick, add a splash of broth or water. Microwave works too—just stir every minute or so to avoid hot spots.

FAQs

Final Thoughts

This Slow Cooker Chicken Posole Verde Recipe has become a staple in my kitchen because it balances ease and amazing flavor like few dishes do. It’s so satisfying to come home to a warm bowl loaded with fresh roasted ingredients and tender chicken, especially when topped with bright, crunchy garnishes. I really encourage you to give this a try—once you do, I bet it’ll become one of your go-to comfort meals too. Happy cooking, friend!

Print