Slow Cooker Chicken Posole Verde Recipe

If you’re craving something cozy, flavorful, and downright comforting, you’ve got to try this Slow Cooker Chicken Posole Verde Recipe. When I first made this, I was blown away by how simple it was to get that rich, smoky green chile flavor without spending hours fussing over the stove. Whether you’re new to posole or a seasoned fan, this slow cooker version is a total game changer — it’s hands-off, packed with layers of flavor, and perfect for a family dinner or meal prep.

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Ingredients You’ll Need

These ingredients work together beautifully to deliver that classic verde posole flavor. When shopping, choose fresh poblano and Anaheim peppers with firm skin and vibrant color for the best roasting results.

• Poblano peppers: They add mild heat and a fantastic smoky flavor when roasted.
• Anaheim peppers: Milder than poblano, great for balancing the heat.
• Tomatillos: Their tartness gives the broth a bright, acidic punch that’s essential in verde posole.
• Yellow onion: Adds sweetness and depth; slicing thin helps it cook evenly while roasting.
• Garlic cloves (skin on): Roasting garlic in its skin mellows it beautifully; you’ll love the richness it adds.
• Vegetable oil: Just a drizzle to help everything roast evenly without drying out.
• Chicken broth: The base of the soup, adding savory, warming notes.
• Boneless skinless chicken breasts: Cooks tender and blends perfectly into the broth, great for shredding.
• Cumin: The earthy spice that’s a must-have for posole’s signature flavor.
• Oregano: Adds herbal brightness and complexity.
• Chili powder: Helps deepen the chili flavor and warms things up.
• Kosher salt: Essential to make all the flavors pop just right.
• Hominy (canned): Adds texture and that classic posole bite when stirred in at the end.
• Lime: For squeezing fresh over the finished soup, balancing richness with citrus.
• Cilantro sprigs: Fresh and aromatic for garnish.
• Avocado: Cubed for creamy, cooling bites you’ll crave.
• Radishes: Thinly sliced for a crisp, peppery crunch on top.

Variations

I love that this Slow Cooker Chicken Posole Verde Recipe is a fantastic base for your own twist, so feel free to play around with spices and toppings based on your tastes or what’s on hand.

• Spicy Kick: When I want more heat, I’ll add a diced jalapeño or a pinch of cayenne pepper to the slow cooker—totally transforms the flavor.
• Vegetarian Version: Swap out chicken for roasted jackfruit or mushrooms and use vegetable broth for a delicious meatless option.
• Smokier Flavor: Adding a chipotle pepper in adobo sauce gives it a fantastic smoky depth—great for the cooler months.
• Extra Veggies: Sometimes I toss in some diced zucchini or corn for added texture and nutrition.

How to Make Slow Cooker Chicken Posole Verde Recipe

Step 1: Roast the Peppers and Tomatillos

Start by turning your broiler on high and placing poblanos, Anaheim peppers, tomatillos (with their skins removed), sliced onion, and garlic cloves (with the skin still on) onto a rimmed baking sheet. Lightly drizzle with vegetable oil to help everything roast up nicely. Broil, turning occasionally, until you see the peppers charred and blackened on all sides and the tomatillos softened — this usually takes about 10-15 minutes. This roasting is what really unlocks that smoky, tangy flavor that sets this posole apart. Once roasted, transfer the peppers to a bowl, cover with plastic wrap, and let them steam — this step makes peeling so much easier.

Step 2: Peel and Process the Roasted Ingredients

After the peppers have cooled enough to handle, move them to a cutting board. Peel off the charred skins using a knife—don’t stress about getting every bit off, some bits add great flavor. Remove stems and seeds for a smoother stew. Also, pop the roasted garlic out of its skin—it’ll be soft and sweet. Throw all those peeled peppers, tomatillos, onions, and garlic into a food processor and pulse until finely chopped. This mixture is your flavorful verde base, and you’ll notice how vibrant the color and aroma are already!

Step 3: Slow Cook the Posole

Transfer your pepper blend into the slow cooker. Add the chicken broth, whole chicken breasts, cumin, oregano, chili powder, and kosher salt. Give everything a gentle stir to combine—no need to shred the chicken yet. Cover and cook on high for 4 to 6 hours until the chicken is perfectly tender. If you’re short on time, 4 hours will do, but 6 is magic for that melt-in-your-mouth texture.

Step 4: Shred Chicken and Add Hominy

Once your chicken is cooked, use tongs to break it up into bite-sized pieces right in the slow cooker—no need to dirty extra dishes! Stir in the drained and rinsed hominy, then let it cook for another 30 minutes. This step warms the hominy through and allows it to soak up all that delicious broth. Give the posole a quick taste to see if you want to adjust the salt or spice level.

Step 5: Serve With Fresh Garnishes

Serve your posole hot, with a generous squeeze of fresh lime, a sprinkle of chopped cilantro, diced avocado, and sliced radishes on top. These garnishes bring fresh, crunchy contrast to the rich, hearty stew—you’ll find they’re not just tasty but elevate the whole experience.

How to Serve Slow Cooker Chicken Posole Verde Recipe

Garnishes

I always top my posole with fresh cilantro, a good squeeze of lime juice, creamy avocado cubes, and thin slices of radish for a peppery crunch. These fresh elements balance the smoky richness perfectly, and I’ve found they really bring the dish to life visually, too.

Side Dishes

My go-to sides with this are warm corn tortillas and a side of Mexican street corn (elote) if I want to get fancy. But really, some simple tortilla chips or a crisp green salad work beautifully to round out the meal.

Creative Ways to Present

For gatherings, I like to serve the Slow Cooker Chicken Posole Verde Recipe in individual bowls with a topping bar. Guests can customize with jalapeños, radish slices, avocado, and lime wedges—a small change that makes the meal feel extra special and fun.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I find the flavors actually deepen overnight, so it tastes even better the next day! Just give it a good stir before reheating.

Freezing

I’ve frozen this posole successfully by letting it cool completely, then portioning it into zip-top bags or freezer-safe containers. It keeps for about 3 months. When thawed, the broth might be a little thicker—just stir in a splash of water or broth to loosen it up.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a squeeze of lime juice after reheating freshens it right back up. Microwave works too—just heat in short intervals and stir between.

FAQs

Final Thoughts

I absolutely love how this Slow Cooker Chicken Posole Verde Recipe turns out every single time. It’s like getting a hug in a bowl — smoky, bright, and full of heart. When I’m busy but still want something nourishing and comforting on the table, this is my go-to. I hope you enjoy making it as much as I do, and that it becomes a favorite in your kitchen too. Trust me, once you try this, you’ll be making it again and again!

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