Description

This Easy Slow Cooker Chicken Posole is a hearty and flavorful Mexican soup made with tender shredded chicken, hominy, and rich red chili broth. It’s the perfect comforting meal that simmers all day in the slow cooker, delivering bold, authentic flavors with minimal effort.

Ingredients

1 1/2 lbs boneless, skinless chicken breasts

2 cans (15 oz each) hominy, drained and rinsed

1 small onion, chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 can (10 oz) red enchilada sauce

4 cups chicken broth

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lime juice

Optional toppings:

Shredded cabbage

Sliced radishes

Fresh cilantro

Avocado slices

Lime wedges

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Instructions

1. Place chicken breasts in the slow cooker.

2. Add hominy, chopped onion, garlic, diced tomatoes, enchilada sauce, and chicken broth.

3. Sprinkle in chili powder, cumin, oregano, smoked paprika, salt, and pepper.

4. Stir gently to combine.

5. Cover and cook on low for 6–7 hours or high for 3–4 hours.

6. Remove chicken and shred using two forks.

7. Return shredded chicken to the slow cooker and stir.

8. Add lime juice and adjust seasoning if needed.

9. Serve hot with your favorite toppings like cabbage, radishes, cilantro, avocado, and lime wedges.

Notes

Use rotisserie chicken to save time—just add during the last hour.

Adjust spice level by adding chili flakes or jalapeños.

This soup tastes even better the next day as flavors deepen.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.