Recipe: Slow Cooker Chicken Posole

Cook up a giant batch of posole in your slow cooker, and after an al-day simmer you’re in for a dinner packed with warm spices, rich flavors, and meaty shredded chicken. Just don’t forget the toppings. A squeeze of lime juice, crunchy radishes, fresh cilantro, and crumbled tortilla chips are the final touches that make this Mexican-inspired classic sing.

Shred the Chicken Directly in the Slow Cooker

In the name of keeping dinner as simple (and mess-free) as possible, skip the cutting board or plate and shred the chicken thighs directly in the slow cooker — it’s easier than it sounds. After an all-day simmer, the meaty thighs practically fall apart with the touch of your fork, meaning it barely takes any effort to shred them to pieces.

Slow Cooker Chicken Posole


  • 2 pounds

    boneless, skinless chicken thighs

  • 4 cups

    low-sodium chicken broth

  • 1

    medium onion, diced

  • 1

    medium poblano pepper, seeded and diced

  • 3 cloves

    garlic, minced

  • 1 tablespoon

    ground cumin

  • 1 tablespoon

    dried oregano

  • 2 teaspoons

    chili powder

  • 2 teaspoons

    kosher salt

  • 2 (15-ounce) cans

    or 1 (29- to 30-ounce) can hominy, drained and rinsed

  • Juice of 1 medium lime

Optional toppings:

  • Fresh cilantro leaves and stems

  • Thinly sliced radishes

  • Chopped avocado

  • Tortilla chips


  1. Place the chicken, broth, onion, poblano, garlic, cumin, chili powder, oregano, and salt in a 5-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the chicken is tender, 6 to 8 hours.

  2. Use 2 forks to shred the chicken in the slow cooker. Stir in the hominy and lime juice. Serve with lime juice or wedges, sliced radishes, fresh cilantro, chopped avocado, or tortilla chips if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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