Mexican Slow Cooker Chicken Posole Recipe

Let’s dive into a culinary adventure that combines the heartiness of chicken with the dynamic flavors of a rich, aromatic broth—every bite of this homemade posole will transport you to a place where comfort food meets vibrant zest!

My Mexican Slow Cooker Chicken Posole is bursting with bold flavors and nourishing ingredients. Boneless chicken thighs are my go-to for their tenderness.

They are the perfect foil for the diced onions and minced garlic that create the savory base of this dish. Ground cumin, dried oregano, and smoked paprika all do their part to add depth to the flavor profile.

And the hominy? That is just for the fun of the unique texture.

Mexican Slow Cooker Chicken Posole Recipe Ingredients

• Boneless, skinless chicken thighs: High protein source, tender when slow-cooked.
• Hominy: Rich in carbohydrates, adds hearty texture.
• Garlic: Adds aromatic depth, has immune-boosting properties.
• Ground cumin: Earthy flavor, digestive aid, and antioxidant-rich.
• Smoked paprika: Adds smoky warmth, enhances visual appeal.
• Dried ancho chiles: Mild heat, rich in vitamins A and C.
• Cilantro: Freshness with antioxidants and essential nutrients.
• Lime juice: Brightens flavor, good source of vitamin C.
• Vegetable oil: Helps blend flavors, cooking essential.

Mexican Slow Cooker Chicken Posole Recipe Ingredient Quantities

• 2 pounds boneless, skinless chicken thighs
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 2 (15-ounce) cans hominy, drained and rinsed
• 3-4 tablespoons chopped fresh cilantro
• 1-2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• 2-3 dried ancho chiles, stemmed and seeded
• Optional toppings: sliced radishes, avocado, shredded cabbage, lime wedges, chopped fresh cilantro

How to Make this Mexican Slow Cooker Chicken Posole Recipe

1. Prepare the Chiles
In a small bowl, place the dried ancho chiles in soaking water that is hot. Let the dried chiles sit in the hot water for about 15 minutes. They should be softened after that time. Drain the softened chiles, and then blend them thoroughly until smooth. If necessary, use some of the soaking liquid to help smooth them out.

2. Sauté Aromatics
In a frying pan, warm 2 tablespoons of vegetable oil over medium heat. Toss in the chopped onion and sauté until it turns nearly clear, about 5 minutes. Add to the pan the minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper, and stir for about a minute.

3. Transfer to Slow Cooker
Put the onion mixture, which you have already sautéed, into a slow cooker. Then, mix in the ancho chile paste that has been blended. Finally, place the chicken thighs right on top.

4. Add Broth
Over the chicken and aromatics, pour 4 cups of chicken broth.

5. Cook
Put the lid on and cook the chicken on low for 6-8 hours, or on high for 3-4 hours. If cooked properly, the chicken should be tender and easy to shred.

6. Shred Chicken
When the chicken thighs finish cooking, take them out and shred them with a couple of forks. Put the shredded chicken back into the slow cooker.

7. Add Hominy
Incorporate the hominy, which has been drained and rinsed, and let it heat through for about 30 minutes.

8. Adjust Seasonings
Adjust the taste and seasoning with salt and pepper. Now, add in fresh lime juice and stir.

9. Add Fresh Cilantro
Prior to serving, mix in chopped fresh cilantro.

10. Serve with Toppings
Scoop the Posole into bowls and serve with possible toppings such as sliced radishes, avocado, shredded cabbage, lime wedges, and more chopped cilantro. Enjoy it while warm!

Mexican Slow Cooker Chicken Posole Recipe Equipment Needed

1. Small bowl
2. Blender
3. Frying pan
4. Slow cooker
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Forks for shredding
9. Knife
10. Cutting board

FAQ

• What is Posole?Posole is a classic Mexican soup that traditionally uses hominy, meat (usually pork or chicken), and a host of delicious spices and herbs.
• Can I use chicken breast instead of thighs?You can substitute chicken breasts, but chicken thighs have a tendency to remain more succulent and flavorful when cooked in a slow cooker.
• Is it necessary to use ancho chiles?Posole has a deep, rich flavor, thanks to ancho chiles. But if you can’t find them, don’t fret. Just use some guajillo chiles instead, or a little more chili powder.
• How can I adjust the spice level?To decrease the heat, use less chili powder or take out some seeds from the ancho chiles. To turn up the heat, add more chili powder or toss in a jalapeño.
• Can I make this recipe vegetarian?Certainly! Feel free to substitute the chicken for more vegetables. Zucchini or mushrooms work well for this. And you can easily substitute the chicken broth for vegetable broth.
• What can I serve with chicken posole?Typical partners with the dish are tortillas, tortilla chips, Mexican rice, or just a fresh squeeze of lime.
• How do I store leftovers?Store remnants in a sealed container in the refrigerator for no more than 3 days. Warm on the stove over low heat until the remnants are thoroughly heated.

Mexican Slow Cooker Chicken Posole Recipe Substitutions and Variations

You can use boneless, skinless chicken breasts instead of boneless, skinless chicken thighs.
Substituting fresh garlic cloves with garlic powder: If you don’t have fresh garlic on hand, using garlic powder is a good substitute. And you don’t need to use equal amounts, since the powder is concentrated. Garlic, in powder form, has more flavor than fresh. It’s better in recipes where garlic is one of several ingredients, or if you sauté it, with oil, before adding the rest of the ingredients.
If you don’t have ground cumin on hand, you can substitute ground coriander—1 teaspoon for every teaspoon of ground cumin—in recipes calling for this popular spice.
If you don’t have smoked paprika on hand, but need that smoky touch in a recipe, the next best thing is regular paprika, which is made from the same type of peppers but without the smoking. If you don’t have that, try another fresh pepper making a powder or paste. If you have peppers in your fridge, you can roast them. Either will get you smoky flavors with the same Spanish onion and earth notes in the background that appear with peppers and peppers in powder form.
You can substitute bottled lime juice or even lemon juice for fresh lime juice in a hurry.

Pro Tips

1. Toast the Spices: Before adding the ground cumin, smoked paprika, and chili powder to the onion and garlic, try toasting them in a dry pan for a minute over medium heat. This will enhance their flavors and add depth to the dish.