Slow Cooker Chicken Posole Verde Recipe

If you’re craving a comforting bowl of something warm, flavorful, and effortlessly healthy, you’re going to adore this Slow Cooker Chicken Posole Verde Recipe. I absolutely love how the slow cooker tenderizes the chicken, while the roasted peppers and tomatillos bring that authentic, tangy verde flavor that just sings. Whether you’re making it for a weeknight dinner or prepping ahead for guests, you’ll find that this recipe checks all the boxes for easy, tasty, and satisfying.

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Ingredients You’ll Need

The magic of this Slow Cooker Chicken Posole Verde Recipe comes from a simple, fresh ingredient list that works beautifully together. Roasting the peppers and tomatillos first is key, giving you that authentic taste you’ll crave again and again. When you shop for fresh poblano and Anaheim peppers, aim for firm ones with glossy skin to ensure the best flavor and roasting texture.

• Poblano peppers: They add mild heat and a deep smoky flavor when roasted.
• Anaheim peppers: A milder, slightly sweet pepper that balances the poblano’s earthiness.
• Tomatillos: These tangy little green fruits give the broth its signature brightness.
• Yellow onion: Thinly sliced to enhance sweetness and depth after roasting.
• Garlic cloves: Roasting them in the skin mellows the pungency into a soft, caramelized flavor.
• Vegetable oil: Just a light drizzle to help char the veggies evenly.
• Chicken broth: The comforting base that brings everything together.
• Boneless skinless chicken breasts: Tender protein that soaks up the verde flavors perfectly.
• Cumin: Adds an earthy warmth that complements the other spices.
• Oregano: Earthy and slightly minty, it gives that classic Mexican flavor note.
• Chili powder: Boosts the spiciness without overwhelming the gentle peppers.
• Kosher salt: Essential for seasoning and bringing out all the flavors.
• Hominy: The hearty hominy rounds out the texture and adds wholesome body to the soup.
• Lime: For squeezing fresh juice that brightens each bowl.
• Cilantro: Adds fresh, zesty herbaceous notes as a garnish.
• Avocado: Cubed for creamy richness that contrasts beautifully with the broth.
• Radishes: Thinly sliced for crunch and a peppery punch on top.

Variations

I like to tweak this Slow Cooker Chicken Posole Verde Recipe depending on what’s in season or who I’m cooking for. Don’t hesitate to make it your own — that’s what makes it so fun to cook and share.

• Use chicken thighs instead of breasts: For an even juicier, more flavorful meat, I sometimes swap in boneless skinless thighs, especially in colder months.
• Make it vegetarian: Skip the chicken and swap the broth for vegetable broth—add extra hominy and beans for protein.
• Add more heat: If you like it spicy, toss in some chopped jalapeños or a pinch of cayenne when blending the peppers.
• Try frozen hominy: If canned hominy isn’t handy, frozen works great too—just adjust cooking times slightly.

How to Make Slow Cooker Chicken Posole Verde Recipe

Step 1: Roast the Peppers and Tomatillos

Heat your broiler on high and arrange the poblano peppers, Anaheim peppers, tomatillos (skins removed), sliced onion, and garlic cloves (skin on) on a rimmed baking sheet. Drizzle them lightly with vegetable oil to help with charring. Roast, turning occasionally, until the peppers are blackened and blistered all over and the tomatillos have softened. This roasting process is what unlocks the deep, smoky flavor essential for an amazing Slow Cooker Chicken Posole Verde Recipe. Once roasted, transfer the peppers to a bowl and cover with plastic wrap to steam, which helps loosen the skins for easy peeling.

Step 2: Peel and Prep Roasted Veggies

After the peppers have cooled enough to handle, peel off the skins, being careful to remove all the charred bits but keeping as much flesh as possible. Remove the stems and seeds from the peppers to avoid any bitter or overly spicy notes, unless you like it hot! Also, peel the garlic cloves from their skins. Then, transfer the prepped roasted peppers, tomatillos, onions, and peeled garlic to a food processor and pulse until finely chopped. This mix is the soul of the posole verde broth, so don’t rush this step!

Step 3: Combine and Slow Cook

Transfer the chopped veggie mixture to your slow cooker. Pour in the chicken broth, add the boneless skinless chicken breasts, and sprinkle in the cumin, oregano, chili powder, and kosher salt. Give it a gentle stir to combine everything, then cover and cook on high for about 4 to 6 hours. The chicken will become melt-in-your-mouth tender, soaking up all those verde flavors. If you’re pressed for time, you can use the low setting for 7 to 8 hours instead.

Step 4: Finish With Hominy and Seasoning

Once the chicken is fully cooked, shred it right in the slow cooker with tongs or two forks — no need to remove it. Stir in the drained and rinsed hominy, then let it cook another 30 minutes to meld the flavors fully. Before serving, give it a taste, adjusting salt or spice if needed. You’ll notice how the hominy adds an amazing texture contrast, making each spoonful a delight.

How to Serve Slow Cooker Chicken Posole Verde Recipe

Garnishes

I swear by topping each bowl of posole verde with fresh cilantro, thin-sliced radishes for crunch, creamy avocado cubes, and a generous squeeze of lime juice. These garnishes add vibrant color, freshness, and perfect texture contrasts — making every bite outstanding. My family goes crazy for the radish’s peppery crunch alongside the smooth avocado, so don’t skip these!

Side Dishes

To round out the meal, I love serving this posole with warm corn tortillas or some rustic tortilla chips, which are perfect for dipping. If you want something green, a simple cabbage slaw or a fresh cucumber salad balances the richness beautifully. It’s a great way to get some texture variety and refresh the palate.

Creative Ways to Present

For special occasions or dinner parties, I sometimes serve the posole in small cups or shot glasses topped with garnishes for an appetizer-style presentation. Another fun idea is setting up a posole bar with all the toppings laid out so guests can customize their bowls. It’s interactive and makes dinner feel festive and personal.

Make Ahead and Storage

Storing Leftovers

I usually store leftover posole in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day. Just wait to add fresh garnishes like avocado to keep them from browning.

Freezing

This Slow Cooker Chicken Posole Verde Recipe freezes wonderfully. I portion it out into freezer-safe containers and freeze for up to 3 months. When freezing, I leave out garnishes and add those fresh after reheating. It’s a lifesaver for busy weeks!

Reheating

To reheat, I gently warm the posole on the stovetop over medium-low heat, stirring occasionally until heated through. Slow warming helps keep the chicken tender and prevents the hominy from getting mushy. A quick squeeze of fresh lime and splash of water or broth if it’s thickened up finishes it perfectly.

FAQs

Final Thoughts

When I first tried making this Slow Cooker Chicken Posole Verde Recipe, I was amazed how simple steps brought out such incredible flavors. Now, it’s a staple in my meal rotation because it’s cozy yet fresh, and there’s always fun in customizing the garnishes. I truly recommend you give this recipe a try — it’s one of those dishes that feels like a warm hug in a bowl, perfect for any day you want something comforting and nourishing without fuss. Enjoy every spoonful!

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