It’s mostly hands-off—just layer the ingredients in your slow cooker and let it work its magic.
The combination of chicken, hominy, and broth delivers hearty texture and flavor without being overly heavy.
You get lots of flexibility with toppings—lettuce, radishes, cilantro, lime, avocado, etc.—so everyone can customize.
It reheats and even freezes well, making it a great make-ahead meal for busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken (breasts, thighs, or a mix)
Chicken broth
Hominy (canned, drained and rinsed)
Diced tomatoes (plain or with chiles)
Enchilada sauce (or a chile-tomato sauce)
Onion (chopped)
Garlic (minced)
Spices (such as cumin, chili powder, paprika, oregano)
Salt & pepper
Optional heat (red pepper flakes, cayenne)
For serving/toppings: chopped cilantro, shredded cabbage or lettuce, sliced radishes, diced avocado, lime wedges, chopped onion, cotija or queso fresco (if desired)
Directions
In your slow cooker, combine chicken, broth, hominy, diced tomatoes, enchilada sauce, onion, garlic, and seasonings (cumin, chili powder, paprika, oregano, salt, pepper, and optional heat).
Cover and cook on low for about 6 to 8 hours (or high for 4 hours) until the chicken is cooked through and tender.
Remove the chicken, shred it with two forks, then return it to the slow cooker and stir to combine.
Taste and adjust seasoning (salt, pepper, heat). Let it simmer another 15–30 minutes if possible to let flavors meld.
Serve into bowls and allow everyone to add their preferred toppings: cilantro, cabbage, radishes, avocado, lime juice, etc.
Servings and timing
Serves: ~ 6 to 8 people
Prep time: ~ 10 minutes
Cook time: ~ 6 to 8 hours (low setting)
Total time: ~ 6h 10 min
Variations
Use boneless skinless chicken thighs for more flavor and moistness.
Add a roasted poblano or jalapeño for extra mellow heat.
Try a green version (pozole verde) by using tomatillos, green chiles, and cilantro as your base instead of red sauces.
For a vegetarian twist, omit the meat and use vegetable broth, adding beans or extra vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.
You can also reheat in the microwave in covered containers, stirring halfway through.
To freeze: let it cool, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What kind of hominy should I use?
You can use canned white or yellow hominy. Be sure to drain and rinse it before adding to reduce excess salt and liquid.
Can I start with frozen chicken?
It’s best to use thawed chicken so it cooks evenly. If using frozen, extend the cooking time and verify the internal temperature reaches a safe level (165 °F / 74 °C).
How spicy is this?
It’s customizable. Use mild enchilada sauce and omit cayenne or red pepper flakes for a mild version. Add more chiles or hot sauce for heat.
Can I brown the chicken first?
Yes, browning chicken in a skillet before adding it adds flavor, but it’s optional since slow cooking will still yield tender meat.
Do I need to stir during cooking?
Not really. Because the slow cooker is a sealed environment, stirring isn’t necessary. Just add all ingredients and let it cook.
Can I reduce the liquid if I want a thicker soup?
Yes, you can reduce the broth slightly or let it simmer uncovered for the last 30 minutes to let some liquid evaporate (if your slow cooker allows).
What toppings are traditional?
Common toppings include shredded cabbage or lettuce, radishes, chopped onion, cilantro, lime wedges, avocado, and queso fresco or cotija.
Can I make this on the stovetop instead?
Yes — you can simmer all ingredients in a large pot or Dutch oven over medium heat for about 30–45 minutes, cooking the chicken until it’s done and flavors are melded.
Is it okay to leave the slow cooker on “warm” overnight?
No — food safety guidelines advise against leaving perishable food at unsafe “warm” temperatures for extended periods. It’s better to refrigerate leftovers.
Can I double the recipe?
Yes, but ensure your slow cooker is large enough to handle the volume and that liquid does not exceed the manufacturer’s fill line.
Conclusion
Slow Cooker Chicken Posole is a wonderful, comforting dish that balances ease and flavor. With minimal prep time and mostly unattended cooking, it’s perfect for a weeknight dinner, a gathering, or a meal prep plan. The real joy comes in serving it with vibrant, fresh toppings that let each diner build their perfect bowl. Let me know if you’d like a printable recipe card or nutritional breakdown!
Slow Cooker Chicken Posole is a hearty Mexican-inspired stew made with tender chicken, hominy, and savory broth simmered to perfection. Finished with fresh toppings like cilantro, radish, and lime, it’s a comforting, customizable meal that’s as easy as it is flavorful.
Author:Catherine
Prep Time:10 minutes
Cook Time:6 to 8 hours (low setting)
Total Time:6 hours 10 minutes
Yield:6 to 8 servings
Category:Soup
Method:Slow Cooker
Cuisine:Mexican
Diet:Gluten Free
Ingredients
2 lbs chicken breasts or thighs (boneless, skinless)
6 cups chicken broth
2 cans (15 oz each) hominy, drained and rinsed
1 can (14.5 oz) diced tomatoes (plain or with green chiles)
1 cup red enchilada sauce
1 medium onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper to taste
Optional: red pepper flakes or cayenne for heat
For serving: chopped cilantro, shredded cabbage or lettuce, sliced radishes, diced avocado, lime wedges, chopped onion, cotija or queso fresco
Instructions
Place chicken, chicken broth, hominy, diced tomatoes, enchilada sauce, onion, garlic, cumin, chili powder, paprika, oregano, salt, and pepper into the slow cooker.
Stir to combine ingredients evenly.
Cover and cook on low for 6–8 hours or on high for about 4 hours, until the chicken is cooked through and tender.
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir to mix well.
Taste and adjust seasonings as needed. For stronger flavor, let it simmer an additional 15–30 minutes.
Serve hot in bowls and top with cilantro, cabbage, radishes, avocado, lime juice, onion, and cheese as desired.
Notes
For extra depth of flavor, brown the chicken in a skillet before adding it to the slow cooker.Use mild enchilada sauce for a gentle flavor or spicy for more heat.Make a green version by substituting tomatillos and green chiles for tomatoes and red sauce.For a vegetarian version, replace chicken with beans or extra vegetables and use vegetable broth.Store leftovers up to 4–5 days in the fridge or freeze for up to 3 months.
