Crock Pot Chicken Posole

Slow cooker chicken posole 1_small

This is going to be a super speedy post because our house is on the market and I just got one of those “Can you show the house in one hour?” phone calls.

So, of course I thought I’d sit down and type a blog post.

Kidding. Actually, this is the only time I have and I’ll be darned if some Lookie Lou’s are gonna eat up my work time. If there are Cheerios on the couch (and there are), so be it.

The word of the day? Posole.

Posole is a yummy Mexican soup made with a special type of corn called hominy. Think of it as a slightly spicy Mexican chicken soup (though it can be made with pork too). You can add all sorts of veggies to it and adapt the spiciness to your family’s taste.

And, even better, you can do it all in your Crock-Pot! It’s delish — and a nice change from some of the heavy soups and stews typically made in the slow cooker. Our whole family liked this dish. The kids just called it Mexican Chicken Soup, but hey, they ate it.

p.s. I typically find hominy near the Mexican food in the grocery store. It comes in a can.

Posole! It’s what’s for dinner!

Crock Pot Chicken Posole

Crock Pot Chicken Posole


1 can (15 oz.) yellow or white hominy, drained

1 can (10.5 oz) Rotel tomatoes (I used mild)

1 can (10 oz.) mild green enchilada sauce

2 medium carrots, diced

1 medium onion, chopped

3-4 garlic cloves, minced

2 tsp. cumin

1 1/2 lb. boneless, skinless chicken breast halves (about 3-4)

32 ounces chicken broth

Chopped cilantro, optional

Lime wedges, optional

Tortilla chips, optional


In a 4 qt. 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 4-6 hours or until the chicken is cooked through and the vegetables are tender. Remove chicken from the slow cooker and shred. Stir chicken back into the slow cooker. Add chicken broth and return to heat just until warm.

Serve in bowls. Top with cilantro, if using. Serve with lime wedges and tortilla chips.

Adapted from lovebakesgoodcakes

Yield: 4-6 servings

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