Slow Cooker Chicken Posole Verde Recipe

If you’re craving something comforting, flavorful, and downright soul-satisfying, this Slow Cooker Chicken Posole Verde Recipe is exactly what your kitchen needs. Trust me, once you try this, you’ll wonder why you haven’t made posole this way before. The slow cooker does all the heavy lifting, and the green chili-tomatillo base creates a bright, tangy, and smoky stew that’s perfect for chilly nights or anytime you want a hearty meal without fuss. So, grab your slow cooker, and let’s dive into this fan-freaking-tastic dish!

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Ingredients You’ll Need

The beauty of this Slow Cooker Chicken Posole Verde Recipe is in the fresh, simple ingredients that pack a punch together. The roasted peppers and tomatillos create a vibrant base, while the hominy adds that uniquely satisfying chew. If you pick up fresh poblano and Anaheim peppers, you’ll notice how their smoky notes really make this dish sing.

• Poblano peppers: These add mild heat with a little smoky flavor; choose firm peppers free of blemishes.
• Anaheim peppers: Similar in heat to poblanos but a bit sweeter; make sure they’re fresh to get that bright flavor.
• Tomatillos: Husked and rinsed, they bring that tang and brightness essential to posole verde.
• Yellow onion: Thinly sliced for roasting, adding caramelized depth to the broth.
• Garlic cloves: Roasting with skins on keeps their sweetness intact without burning.
• Vegetable oil: Just a little to help roast the veggies evenly without drying out.
• Chicken broth: The flavorful liquid base that turns this into a rich stew.
• Boneless skinless chicken breasts: Tender and mild, perfect for slow cooking; you can swap for thighs if preferred.
• Ground cumin: Adds earthy warmth; fresh ground if possible for best aroma.
• Dried oregano: The classic herb note that enhances the southwestern flavor profile.
• Chili powder: For a little kick and smokiness—balance it carefully depending on your heat tolerance.
• Kosher salt: Essential for bringing all the flavors together; always season to taste at the end.
• Canned hominy: Drained and rinsed to remove excess starch, provides traditional texture and body.
• Lime: Freshly squeezed for that punch of acidity when serving.
• Fresh cilantro sprigs: I love how they brighten the dish—don’t skip this garnish!
• Avocado: Cubed for creamy contrast, making every bite luxurious.
• Radishes: Thinly sliced for a crisp, peppery garnish that cuts through the richness.

Variations

One of the things I love about this Slow Cooker Chicken Posole Verde Recipe is how easy it is to make your own tweaks. Whether you like it spicier, vegetarian, or a little different texture-wise, there’s always a way to personalize this to your taste.

• Spicy Up the Heat: When I first tried adding jalapeños or serrano peppers along with the poblanos, it gave the posole a fantastic spicy kick that my spice-loving friends adored.
• Slow Cooker Veggie Version: You can swap the chicken for extra hominy, black beans, or hearty mushrooms to make it vegetarian and it’s just as comforting.
• Using Chicken Thighs: For juicier, more flavorful meat, I recommend thighs over breasts—just adjust cooking time slightly if needed.
• Adding Corn Tortilla Chips: I once added tortilla chips as a crunchy topping, which added a lovely texture contrast and made it feel like a festive meal.

How to Make Slow Cooker Chicken Posole Verde Recipe

Step 1: Roast the Peppers and Tomatillos

Start by heating your broiler on high. Arrange the poblano peppers, Anaheim peppers, tomatillos (with skins removed), thinly sliced onion, and garlic cloves still in their skins on a rimmed baking sheet. Drizzle lightly with vegetable oil to help them char evenly. Broil for about 10-15 minutes, turning occasionally so everything gets nicely charred and the tomatillos soften. Don’t rush this step—the roasting is what brings out the smoky, tangy flavor that makes this posole so incredible.

Step 2: Peel and Prep the Roasted Veggies

Once the peppers are charred all over, transfer them to a bowl and cover with plastic wrap. After about 10 minutes, the skins will be easier to remove. Scrape off the skin with a knife, taking care not to lose all that smoky goodness beneath. Remove stems and seeds, especially if you want to keep the heat mild. Don’t forget to peel garlic skins at this point too. Then pop these prepped ingredients into your food processor and pulse them until finely chopped but not pureed—little bits of texture here really make a difference.

Step 3: Slow Cook Everything Together

Transfer your chopped pepper mixture to the slow cooker. Add the chicken broth, chicken breasts, cumin, oregano, chili powder, and kosher salt. Give it a gentle stir to combine. Set your slow cooker to high and let it cook for 4 to 6 hours. This slow, gentle heat tenderizes the chicken beautifully and lets all those flavors mingle. You can check once in a while to make sure it smells amazing—because it most definitely will!

Step 4: Finish with Hominy and Seasoning

Once the chicken is tender and cooked through, break it up using tongs or forks directly in the slow cooker. Add in the drained and rinsed hominy and cook on low or keep warm for an additional 30 minutes. This step softens the hominy just enough to soak up the broth without getting mushy. Taste and adjust seasoning with salt or lime juice to your liking—lime really brings the whole dish to life!

How to Serve Slow Cooker Chicken Posole Verde Recipe

Garnishes

I always reach for fresh cilantro, sliced radishes, creamy cubed avocado, and lime wedges as garnishes. The radishes add a subtle crunch and peppery bite that contrasts so nicely with the rich broth, while avocado provides silky richness that feels so indulgent. The fresh squeeze of lime at the end acts like a flavor reset, brightening every, single spoonful.

Side Dishes

Posole verde is a meal on its own, but if you’re looking to round it out, I like to serve it with warm corn tortillas or some crispy tortilla chips. A simple side salad with citrusy dressing pairs well too. For me, it’s all about keeping the sides light to let the hearty posole shine.

Creative Ways to Present

For special occasions, I’ve served this posole in rustic stone bowls topped with a colorful array of garnishes—think diced avocado, a handful of fried tortilla strips, extra cilantro, and a sprinkle of crumbled queso fresco. It looks inviting and festive, perfect for entertaining friends or family.

Make Ahead and Storage

Storing Leftovers

I store leftover posole in an airtight container in the fridge for up to 4 days. Because it’s such a hearty stew, the flavors actually deepen and improve overnight, making leftovers even better. Just give it a good stir before reheating.

Freezing

This recipe freezes beautifully! I portion mine into freezer-safe containers, leaving some space at the top, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I prefer reheating gently on the stovetop over medium-low heat, stirring occasionally to warm evenly and prevent sticking. If it’s too thick, add a splash of chicken broth or water to loosen it back up. You can also microwave it in a covered bowl in short bursts, stirring between.

FAQs

Final Thoughts

I absolutely love how this Slow Cooker Chicken Posole Verde Recipe turns out every single time—it’s like a warm hug in a bowl. From the smoky roasted peppers to the tender shredded chicken and the creamy avocado garnish, it’s pure comfort food that feels special but is so easy to make. I hope you’ll give it a try and find, as I did, that this recipe quickly becomes one of your go-to cozy meals. Trust me, your family and guests will be asking for seconds and the secret behind your amazing slow cooker skills!

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