Slow Cooker (Crockpot) Chicken Posole

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One easy recipe that I tried lately was a Crockpot Chicken Posole. I’ve been cooking a lot of easy crockpot recipes. I made a few alterations to the recipe that I found from a cooking magazine. 

I really didn’t realize that Chicken Posole was a Soup – Stew from Mexico until I started researching it more. I thought we might just eat it served over rice but, ended up making chicken tacos with it, squeezing lime onto them which ended up being quite tasty. I’ll share a round up of a few other recipes at the end of this post. Choose which one suits your family or you best. But, let me share how easy this is to make to serve as an easy dinner recipe. 

Slow Cooker Chicken Posole 

This recipe is easy to prep just chop up a few ingredients, add chicken broth and other items into your slow cooker or crock-pot, cover and set it to cook! 

You’ll prep the tomatillos. If you haven’t cooked with them before it’s easy. You do have to peel the outer layer off and rinse as the outsides are usually sticky.

Then just chop. Easy, P-easy. 

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Slow Cooker Chicken Posole

This is a lighter version of posole swapping out the hominy for white beans. This is an easy recipe that cooks in the slow cooker.

Course Dinner

Cuisine Mexican

Keyword chicken posole, crockpot chicken posole, slow cooker chicken posole

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 8

Author Theresa Huse DearCreatives.com

Ingredients

• 3-1/2 cups of chicken broth
• 1 cup chopped onion
• half a poblano chilie seeded and chopped
• 1/8 th tsp. cumin up to 2 tsp. depending on how spicy you'd like it.
• 2 garlic cloves peeled and chopped
• 1 tsp. dried Mexican oregano
• 1/3 cup peeled and chopped finely tomotillos
• 1/4 cup fresh cilantro
• 1/2 lime's juice
• dash of salt 1/2 tsp black pepper
• 14.5 ounce white beans
• Pam non stick spray
• ________________________
• tortillas
• shredded lettuce
• optional cheese

Instructions

1. Peel, rinse off and finely chop tomotillos
2. Chop up garlic cloves and chop up your onion
3. Rinse, seed and chop up 1 half of a large poblano chilie pepper
4. Take these ingredients, the chicken broth and herbs and place into pre sprayed slow cooker
5. Add chicken breasts into broth mixture and place under broth mixture.
6. Cover and cook on low 6 hours until chicken is fully cooked and can be shredded or chopped.
7. Add drained white beans half an hour prior to serving
8. Serve as a soup, over rice or as tacos by draining off broth.

Recipe Notes

You can substitute white beans for hominy if you prefer. Be sure to drain both prior to adding.

Adapted from Cooking Light Jan/Feb 2017

Crockpot Chicken Posole

Here are some of the things I changed or swapped out for the recipe that I found in Jan/Feb 2017 Cooking Light Magazine

• omitted hominy and swapped them out with white beans
• swapped out bone in chicken for boneless skinless chicken 
• increased garlic
• omitted radishes
• omitted water
• increased chicken broth

They were easy switches that I don’t think changed things too much. 

Traditional Posole is made with pork which wouldn’t go over well with my family. It’s also made with chilies de arbol and ancho chilies with the seeds shaken out, which helps make a red sauce.

If your looking for a traditional posole I found this recipe Posole Rojo on the FoodNetwork. My family is they prefer green sauces over red sauces. Which sauce does your prefer? 

For all you green sauce lovers I found this Green Posole With Chicken Epicurious which might be one I try down the road. 

Have you ever tried chicken posole in the slow cooker or crock-pot? 

What kitchen tools you’ll need: 

• slow cooker or crock-pot
• can opener
• chef knife
• meat shredder
• ladle or slotted spoon
• cutting board

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