Slow Cooker Mexican Chicken Pozole Verde

This Slow Cooker Chicken Pozole Verde is one of those warm, cozy soups that feels like a hug in a bowl.

It’s got tender shredded chicken, hominy (those chewy little corn kernels), and a bright, zesty green broth made with tomatillos, green chiles, and fresh herbs.

Everything goes into the slow cooker, and you can just walk away while it turns into magic.

this recipe!

Why I Love This Recipe

I first had Pozole Verde at a friend’s house, and I’ve been hooked ever since. It’s the kind of dish that makes you want seconds—and then maybe thirds. It’s full of flavor but not too spicy, and the texture of the hominy makes it super satisfying.

• You throw everything in the slow cooker—easy cleanup!
• The green broth is tangy, fresh, and not heavy.
• It’s great for meal prep.
• Tastes even better the next day.
• You can top it with all your favorite fixings.

Makes: 6 servings
Cook Time: 6–7 hours on LOW or 4–5 hours on HIGH

What You’ll Need

• 1 ½ pounds boneless, skinless chicken thighs
• 1 pound tomatillos, husked and halved
• 1 small onion, quartered
• 4 cloves garlic, peeled
• 1–2 jalapeños, stemmed (seeds removed for less heat)
• 1 bunch fresh cilantro, roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 (25 oz) can hominy, drained and rinsed
• 4 cups chicken broth
• 1 ½ teaspoons kosher salt (adjust to taste)
• ½ teaspoon black pepper
• Juice of 1 lime

For topping (optional):

• Thinly sliced radishes
• Diced avocado
• Chopped cilantro
• Lime wedges
• Shredded cabbage or lettuce

Pro Tips

• Don’t skip the rinse on the hominy – it gets rid of that canned taste.
• Use chicken thighs – they stay juicy after slow cooking.
• Blend the green sauce smooth – this makes the broth velvety.
• Go easy on the jalapeños if you want less heat—taste test after blending.
• Finish with lime juice at the end for the freshest flavor boost.

Tools You’ll Need

• Slow cooker (black oval, 6–8 quart)
• Blender or food processor
• Knife and cutting board
• Measuring spoons and cups
• Can opener
• Ladle

Substitutions & Variations

• Chicken breasts can be used instead of thighs, but they’ll be a little drier.
• Poblano peppers instead of jalapeños for a milder flavor.
• Fresh or frozen hominy if you can find it—just cook it first.
• Add spinach or kale for extra greens.
• Make it vegan by swapping chicken for white beans and using veggie broth.

Make Ahead Tips

• You can blend the green sauce (tomatillos, onion, garlic, jalapeños, cilantro, spices) the night before and store it in the fridge.
• You can also shred the chicken and return it to the slow cooker to keep warm for a few hours before serving.

How to Make Slow Cooker Chicken Pozole Verde

Step 1: Make the Green Sauce

Blend together 1 pound halved tomatillos, 1 quartered onion, 4 peeled garlic cloves, 1–2 stemmed jalapeños, 1 bunch chopped cilantro, 1 teaspoon oregano, 1 teaspoon cumin, and 1 tablespoon olive oil until smooth.

Step 2: Add Everything to the Slow Cooker

In the black oval crockpot, add 1½ pounds chicken thighs, the blended green sauce, 1 can drained hominy, 4 cups chicken broth, 1½ teaspoons kosher salt, and ½ teaspoon black pepper.

Step 3: Cook

Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until chicken is tender and easy to shred.

Step 4: Shred the Chicken

Remove chicken to a plate and shred it with two forks, then return it to the crockpot and stir.

Step 5: Add Lime Juice

Stir in the juice of 1 lime. Taste and adjust salt as needed.

Step 6: Serve and Top

Ladle pozole into bowls. Top with sliced radishes, diced avocado, chopped cilantro, and a wedge of lime.

Leftovers & Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave. The flavor gets better the next day! You can also freeze it (without toppings) for up to 3 months.

Why This Recipe Works (Quick Science)

Tomatillos bring natural acidity, which balances the rich chicken and starchy hominy. Slow cooking gives everything time to break down and infuse flavor into the broth. Hominy holds up well to long cook times and adds texture without getting mushy.

Common Mistakes

• Not blending the sauce enough – chunky bits won’t break down as nicely in the slow cooker.
• Using chicken breasts – they dry out more easily than thighs.
• Forgetting to taste at the end – the lime and salt balance all the flavors.

What to Serve With

• Warm corn tortillas or tortilla chips
• Mexican rice
• Light side salad with lime vinaigrette
• Queso fresco or cotija cheese on top

FAQ

Can I make this on the stovetop?
Yes! Simmer in a Dutch oven for 45–60 minutes, covered.

Is it spicy?
It depends on how many jalapeños you use. Start with one, and remove seeds for less heat.

Can I use canned green enchilada sauce instead?
You can, but it won’t have the same fresh flavor. Still tasty in a pinch!

Final Thoughts

This slow cooker pozole verde is seriously one of the easiest and most delicious soups you can make. It’s comforting, bright, and full of flavor—and it’s perfect for feeding a group or just having cozy leftovers for days. If you try it, leave a comment and let me know how it turned out or if you made any fun twists!