There was this one chilly Saturday afternoon when I first realized that Authentic Crockpot Chicken Pozole Verde could be my ultimate real-life meal win. I was juggling a busy weekend: kids running around, a few errands left on the list, and a craving for something comforting but nourishing. Traditional Mexican pozole recipe on hand, but with my own simple twist for the slow cooker — this turned out to be the kind of dish that feels like a warm hug without any fuss.
I had this idea to mix fresh tomatillos and herbs in the Crockpot chicken stew, and honestly, it felt like magic as the green flavors slowly melded together. The chicken got tender, the hominy softened just right, and the kitchen filled with such inviting smells. It wasn’t perfect at first; I tumbled a few spices around then dialed back the heat. But this slow cooker chicken pozole verde quickly became that sustainable, go-to meal for weeknights when I needed something filling without the stress.
What I love most is that this Authentic Crockpot Chicken Pozole Verde fits my balanced approach to eating—real ingredients, minimal fuss, and plenty of room to make it mine. No complicated steps or intimidating flavors here, just nourishing Mexican hominy soup that feels special on any day. For fellow home cooks who want to enjoy hearty, wholesome food without the pressure, I hope this recipe and my tips help you find your own cozy favorite.
I also link in some easy inspiration like this slow cooker Greek chicken recipe and a comforting chicken and dumplings meal that pairs well when you want something extra on the side. So grab your slow cooker, friends, and let’s get into making this Authentic Crockpot Chicken Pozole Verde a new staple in your kitchen.
What You’ll Need:
Here’s my simple ingredient list for this Authentic Crockpot Chicken Pozole Verde—because good food doesn’t need to be complicated.
- 3 boneless, skinless chicken breasts (or thighs if you want juicier meat)
- 2 cans (15 oz each) white hominy – drain and rinse
- 1 medium onion, chopped
- 4 cups low-sodium chicken broth (you can use homemade or store-bought)
- 1 pound fresh tomatillos, husked and rinsed
- 2-3 cloves garlic, minced
- 1 bunch fresh cilantro, roughly chopped
- 1-2 jalapeños (seeded if you want less heat)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Lime wedges, for serving
- Optional toppings: sliced radishes, shredded cabbage, avocado, chopped onions
No stress if you don’t have fresh tomatillos—I often use jarred tomatillo salsa verde in a pinch for my Authentic Crockpot Chicken Pozole Verde. It’s a great shortcut for busy days.
You can find tomatillos in the regular produce section near tomatoes or peppers, and hominy is usually in the canned vegetable aisle or Latin foods section. This Authentic Crockpot Chicken Pozole Verde keeps costs low by using pantry staples like canned hominy and broth plus simple fresh herbs.
For prep shortcuts, I like to roast the tomatillos and jalapeños under the broiler for a few minutes to deepen the flavor before blending—totally optional but adds a nice touch. Leftovers store well covered in the fridge for up to 4 days or freeze in portions for easy meals later.
I also love adding extra fresh cilantro and a squeeze of lime right before serving to brighten up this Mexican hominy soup.
Let’s Make It Together!
Here’s how I make my Authentic Crockpot Chicken Pozole Verde step-by-step. It’s straightforward and perfect for cooking side-by-side.
- Blend the green sauce: In your blender, add tomatillos, jalapeños, garlic, cilantro (reserve a little for topping), oregano, cumin, a pinch of salt, and about 1 cup of chicken broth. Blend until smooth. This homemade green pozole sauce is where the flavor magic happens.
- Layer in your slow cooker: Place chicken breasts at the bottom. Pour the blended green sauce over them. Add chopped onion and drained hominy on top.
- Add the rest of the broth: Pour in remaining chicken broth, giving everything a gentle stir to combine but not disturb the chicken too much.
- Cook low and slow: Cover and set your slow cooker on low for 6-7 hours or high for 3-4 hours. My kitchen smells amazing by now—if you want, take a moment to prep simple sides or set the table.
- Shred the chicken: Once done, remove chicken, shred with two forks, and return it to the pot. Give the whole stew a taste here—add salt, pepper, or a bit of extra lime juice if you want more zing.
- Final stir and serve: Ladle into bowls and pile on your favorite toppings like sliced radishes, cabbage, or avocado. Your Authentic Crockpot Chicken Pozole Verde is ready to warm you up!
A little kitchen tip: I used to overcomplicate this recipe by adding a dozen extra ingredients. Keeping it simple lets the natural flavors shine through.
If you want some extra inspiration, I also like keeping an easy chicken pozole recipe bookmarked from Easy Chicken Pozole – Isabel Eats for a slightly different spin.
How I Love to Serve This!
This Authentic Crockpot Chicken Pozole Verde is my go-to for cozy weeknights and casual weekends. It becomes a complete meal when I add crunchy shredded cabbage on the side and a wedge of warm corn tortillas or chips for scooping.
Simple avocado slices add creaminess that balances the tangy green sauce perfectly. For a budget-friendly twist, a side salad with fresh cucumber and lime dressing pairs beautifully.
I’ve served this Mexican hominy soup to friends who always ask for the recipe—the fresh flavors feel fun and approachable, especially when I toss out toppings buffet-style.
Sometimes I change it up seasonally by adding a handful of chopped spinach or chopped roasted poblano peppers for a smoky note.
Presentation tip: serve this Authentic Crockpot Chicken Pozole Verde in deep bowls and surround it with bowls of toppings so everyone can customize. It’s a relaxed, feel-good meal that invites community.
For more nurturing chicken recipes that pair well with this, check out my gluten-free chicken tenders recipe.
Common Questions Answered
Let’s chat through some common questions fellow home cooks ask me about this Authentic Crockpot Chicken Pozole Verde.
- Can I make this ahead for meal prep? Absolutely! This slow cooker chicken pozole verde actually tastes better the next day once the flavors meld. Just store in airtight containers and reheat gently.
- What if I don’t have fresh tomatillos? No worries. Jarred salsa verde or even green enchilada sauce can work in a pinch for your homemade green pozole.
- How can I adjust the heat? I usually start with one jalapeño, seeded. Add more or keep it mild by leaving seeds out. You can always top individual bowls with hot sauce.
- Can I use frozen chicken? Yes, but add extra cooking time to make sure the chicken fully cooks through.
- Is hominy always canned? Mostly yes, but some stores carry fresh or frozen hominy. Canned is convenient and budget-friendly for this Crockpot chicken stew.
- How thick should my broth be? It should be brothy but not too watery—it’ll have a nice body from the hominy and chicken. If it’s too thick, add a little water or broth.
- Any shortcuts? I like roasting tomatillos and jalapeños before blending to add depth but it’s totally optional if you’re short on time.
If you’re hungry for more ideas, here’s a friendly take on making pozole for the first time shared on Making Pozole For The First Time.
Final Thoughts
This Authentic Crockpot Chicken Pozole Verde holds a special spot in my kitchen routine because it’s nourishing, simple, and adaptable. It’s my anchor meal for busy days when comfort and flavor go hand in hand.
My Favorite Authentic Crockpot Chicken Pozole Verde Tips:
- Keep the green sauce simple and fresh.
- Don’t rush the slow cooking—it tenderizes the chicken perfectly.
- Always add fresh lime and cilantro right before serving for brightness.
I’ve tried variations with chicken thighs instead of breasts, added roasted poblano peppers, and even stirred in some chopped spinach. Each one brought a little twist I loved.
But the version I return to most often is the classic green tomatillo base with hominy, chicken breasts, and those fresh toppings. It hits the spot every time.
For fellow home cooks ready to embrace authentic but easy meals, I hope this recipe feels like a warm kitchen friend. You can make it your own with simple swaps or extra herbs—no pressure, just nourishing food you can feel good about.
If you enjoy this, you might love my slow cooker Greek chicken recipe too for another easy weeknight favorite.
Also, here’s a thoughtful review from someone who tried the pozole verde and called it the best soup they ever made: Tried the Pozole Verde. It’s one of those dishes that invites everyone back for seconds!
Happy cooking, friends. Let this Authentic Crockpot Chicken Pozole Verde fill your kitchen with comfort and simple nourishment. You’ve got this.
Authentic Crockpot Chicken Pozole Verde
Experience the rich, tangy flavors of traditional Mexican pozole verde made effortlessly in a crockpot with tender chicken and fresh tomatillos.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
- 2 lbs bone-in chicken thighs
- 1 lb tomatillos, husked and rinsed
- 1 medium white onion, quartered
- 4 cloves garlic
- 2-3 jalapeños, stemmed and seeded
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans hominy, drained and rinsed
- 1 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 tbsp olive oil
- Lime wedges, for serving
- Shredded cabbage, for garnish
- Diced radishes, for garnish
- Avocado slices, for garnish
- Chopped white onion, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Lightly brown the chicken thighs on both sides, about 3 minutes per side, then transfer to the crockpot.
- In the same skillet, add tomatillos, onion, garlic, and jalapeños. Cook for 5-7 minutes until softened and slightly charred.
- Transfer the tomatillo mixture to a blender with cilantro, cumin, oregano, salt, and pepper; blend until smooth.
- Pour the blended sauce over the chicken in the crockpot.
- Add chicken broth and hominy; stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and shreds easily.
- Remove chicken, shred it, and return to the crockpot; stir well.
- Adjust seasoning with salt and pepper if needed.
- Serve hot in bowls, garnished with cabbage, radishes, avocado, diced onion, and a squeeze of lime.
Notes
For extra depth, add a sprinkle of queso fresco or a drizzle of chili oil before serving.