Slow Cooker Chicken Posole Verde Recipe

If you’re craving something cozy, comforting, and packed with bold flavors, you’re going to love this Slow Cooker Chicken Posole Verde Recipe. I discovered this gem while experimenting with traditional Mexican dishes, and it quickly became a household favorite. The slow cooker does all the hard work, letting the chicken soak up the tangy tomatillo and roasted pepper juices, which makes every spoonful pure magic. Trust me, once you try this, you’ll want to make it again and again.

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Ingredients You’ll Need

Each ingredient in this Slow Cooker Chicken Posole Verde Recipe plays an important role in crafting that iconic bright, tangy taste. Roasting the peppers and tomatillos brings out their natural smoky flavors, while fresh herbs and lime add that final pop of freshness. When shopping, look for firm, bright green tomatillos and fresh poblano and Anaheim peppers to really up your game.

• Poblano peppers: These add a mild smoky heat that’s less spicy than a jalapeño, making the stew approachable for everyone.
• Anaheim peppers: A great choice to round out the pepper mix—they have a subtle sweetness that balances the dish.
• Tomatillos: The star of the verde flavor, their tartness provides that perfect zing.
• Yellow onion: Thin slices soften while roasting to create a mellow, sweet background flavor.
• Garlic cloves, skin on: Roasting garlic in the skin keeps it tender and creamy without burning.
• Vegetable oil: Just a little for roasting helps get that char on the veggies without sticking.
• Chicken broth: Rich and flavorful base for the stew; homemade is ideal, but store-bought works fine.
• Boneless skinless chicken breasts: They cook up tender and break apart easily in the slow cooker.
• Cumin: Toasty and warm, it’s essential for that classic Mexican posole flavor.
• Oregano: Choose Mexican oregano if you can find it; it adds a subtle citrusy note.
• Chili powder: Provides depth and gentle heat, adjusted to your liking.
• Kosher salt: Enhances all the flavors, so don’t skip or skimp here.
• Hominy: The corn kernels that give posole its signature texture and heartiness.
• Lime: Fresh lime juice brightens the stew at the end—don’t hold back.
• Cilantro sprigs: Adds fresh herbal notes that complement the verde flavors.
• Avocado: Cubed for creamy garnish that contrasts nicely with the broth’s tang.
• Radishes: Thinly sliced for crunch and a peppery bite when serving.

Variations

One of the things I love most about this Slow Cooker Chicken Posole Verde Recipe is how easy it is to make it your own. I often tweak it depending on what’s in season or what my family’s craving, and you’ve gotta try some of these variations too!

• Spicy Kick: I sometimes add a finely chopped jalapeño or a few dashes of hot sauce if we’re in the mood for more heat, which totally wakes up the dish.
• Meat Swap: Once, I used boneless skinless chicken thighs instead of breasts, and it made the stew even juicier and more flavorful.
• Vegetarian Version: Skip the chicken and add extra hominy with black beans or potatoes; just use vegetable broth instead of chicken broth.
• Fresh Corn Addition: When corn is in season, I add fresh kernels in the last 30 minutes for a sweet surprise in each bite.

How to Make Slow Cooker Chicken Posole Verde Recipe

Step 1: Roast the Peppers and Tomatillos Until Perfectly Charred

First things first, preheat your broiler to high and grab a rimmed baking sheet. Place the poblano peppers, Anaheim peppers, tomatillos (without skins), sliced onion, and garlic cloves (leave their skin on!) on the sheet. Drizzle with a bit of vegetable oil and pop it under the broiler. Watch closely and turn the veggies every few minutes, aiming for a nice char all around—this roasting step unlocks incredible smoky depth you just can’t get any other way. Once charred and softened, transfer the peppers to a bowl and cover with plastic wrap to steam; this makes peeling the skins easy as pie.

Step 2: Peel, Deseed, and Blend Into a Flavorful Verde Base

Once the roasted peppers have cooled (patience here helps!), scrape off their skins with a knife and remove stems and seeds—this keeps the stew smooth and not bitter. Peel the garlic from its skin too. Then toss everything—the peppers, tomatillos, roasted onion, and garlic—into a food processor and pulse until it’s finely chopped but not pureed. This mixture will be the vibrant verde foundation for your posole.

Step 3: Slow Cook Everything to Tender Chicken Heaven

Transfer the pepper mixture to your slow cooker, then add chicken broth, boneless chicken breasts, cumin, oregano, chili powder, and salt. Give it a gentle stir to combine. Set your cooker on high and let it work its magic for 4 to 6 hours—or on low for a longer cook if you prefer. The chicken will become tender enough to shred easily, soaking up all those green chile and tomatillo flavors.

Step 4: Shred Chicken, Add Hominy, and Finish Cooking

Once the chicken is done, use tongs to break it up inside the slow cooker—this is so satisfying! Then gently fold in the drained hominy and let everything cook together for an additional 30 minutes. This ensures the hominy warms through and the flavors marry beautifully. Taste and adjust salt if needed—seasoning is everything here.

Step 5: Serve with Classic Fresh Garnishes

Now comes the fun part—serving! Ladle your steaming bowl of chicken posole verde into dishes, and top with sliced radishes, fresh cilantro, creamy avocado cubes, and a generous squeeze of lime juice. Each garnish adds a different texture or burst of brightness that pulls the whole meal together.

How to Serve Slow Cooker Chicken Posole Verde Recipe

Garnishes

I truly believe the garnish makes this Slow Cooker Chicken Posole Verde Recipe sing! I always add thinly sliced radishes for crunch and bite, fresh chopped cilantro for that herby brightness, creamy avocado cubes for cool richness, and a generous squeeze of lime to balance the flavors with acidity. These simple touches turn the bowl from tasty to unforgettable every time.

Side Dishes

When my fam digs into posole verde, I like to serve it with warm corn tortillas or crusty bread to soak up the broth. A side of Mexican street corn salad or a crisp green salad with lime vinaigrette rounds out the meal perfectly without overpowering the stew’s flavors.

Creative Ways to Present

For a festive touch, I sometimes serve this posole in individual mini cast-iron skillets or rustic earthenware bowls at gatherings—it keeps it warm and adds charm. Adding colorful bowls of garnishes on the side lets everyone customize their own bowls, making it interactive and fun.

Make Ahead and Storage

Storing Leftovers

I usually store leftover posole verde in airtight containers in the fridge for up to 4 days. The flavors actually deepen after a day or two, so leftovers are fantastic for quick lunches. Just be sure to keep the garnishes separate to keep them fresh and crunchy.

Freezing

This recipe freezes beautifully! I portion the stew into freezer-safe containers and freeze for up to 3 months. When it’s time to eat, thaw overnight in the fridge. The texture is just as good, and it warms up easily on the stovetop or in a slow cooker on low.

Reheating

To reheat, I prefer warming it gently on the stove over low heat with a splash of chicken broth or water to loosen the broth. This keeps the chicken tender and prevents the hominy from drying out. Microwave works in a pinch but stirring halfway through helps heat it evenly.

FAQs

Final Thoughts

I absolutely love how this Slow Cooker Chicken Posole Verde Recipe turns out every time—it’s the kind of meal that feels like a warm hug after a long day. I used to hesitate making posole at home because of the long prep and cooking times, but the slow cooker changed everything for me. Now, with this recipe in my regular rotation, my family goes crazy for it, and I love how easy it is to get dinner on the table with so much authentic flavor. If you’re looking for a comforting, flavorful stew that’s packed with fresh ingredients and perfect for slow cooking, you really have to give this a try. I promise it’ll become one of your favorites too!

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