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Slow Cooker Chicken Posole is a hearty Mexican stew built on tender chicken, protein-rich hominy, and vegetables simmered in mild green enchilada sauce for 6–8 hours. The one-pot slow cooker method requires minimal prep and delivers deep, comforting flavor.
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In a 4-quart or larger slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic, and cumin.
Add the uncooked chicken and stir to combine. Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender.
Remove the chicken from the slow cooker and shred. Stir chicken back into the slow cooker.
Serve posole in bowls. Top with cilantro, if using. Serve with lime wedges and tortilla chips.
Written automatically by CookOS, not by the creator.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, adding broth or water if needed.
4-quart or larger slow cooker
Written automatically by CookOS, not by the creator.
Yes. Thighs will remain juicier during the long cooking time; add an extra 30 minutes to the 6–8 hour range if needed to ensure they shred easily.
This recipe uses mild green enchilada sauce, making it a posole Verde-style dish rather than the traditional red posole.
Yes. Combine all ingredients except the chicken in the slow cooker insert, refrigerate overnight, add the raw chicken in the morning, and cook on LOW for 6–8 hours.
Cook on LOW for 6–8 hours until the chicken is fork-tender and shreds easily, and vegetables are tender.
This recipe uses canned hominy (drained), which is already cooked and requires no pre-soaking or extended cooking time.
