October 10th, 2015

Slow Cooker Chicken Posole

The weather is getting cooler, which means soup is starting to appear on my menu again. And this Slow Cooker Chicken Posole is a new favorite. I just love the warm chicken and broth with the contrast of the cool, fresh vegetables. It’s the perfect soup for early fall. I also love that this recipe is great for picky eaters. I just serve all of the toppings and mix-ins on the side and let everyone add what they like (radishes are my personal favorite, but I usually add all of the toppings). This is definitely a soup we’ll be enjoying all season long!

Slow Cooker Chicken Posole

Slow Cooker Chicken Posole

Preparation 20 Cook Time 3-60 Total Time 0:00


    For the soup4 cups chicken broth

    • 1 (25 oz.) can hominy, drained
    • 1 (10 oz.) cans diced tomatoes and green chilies
    • 1 (10 oz.) can green enchilada sauce
    • 1 medium onion, chopped
    • 3-4 cloves garlic, minced
    • 1/2 teaspoon paprika
    • 2 teaspoons cumin
    • 1 teaspoon chili powder
    • 1/4 teaspoon red pepper flakes (optional)
    • 4 boneless, skinless chicken breast halves
    • 1/4 cup cilantro, chopped
    • Salt and pepper, to taste

    Optional toppingsLime wedges

    • Sliced radishes
    • Diced avocado
    • Chopped onion or green onion
    • Diced tomato
    • Chopped cilantro
    • Cotija cheese
    • Hot sauce


    1. In the bowl of a slow cooker, combine the broth, hominy, diced tomatoes, enchilada sauce, onion, garlic and seasonings.
    2. Add the uncooked chicken breasts. Cover and cook on low for 6-8 hours. Remove the chicken from the slow cooker and shred. Return the chicken to the slow cooker, along with the 1/4 cup chopped cilantro. Season soup with salt and pepper, to taste.
    3. Serve with desired optional toppings.

    Who Dished It Up First: This is a combination of two recipes, from Love Bakes Good Cakes, and the Kitchn.


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