Prep Time: 25 minutes
Cook Time: 6–8 hours
Total Time: 6 hours 25 minutes

Servings: 8

Difficulty: Easy

Ingredients

For the Pozole

• 3 pounds boneless, skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 6 garlic cloves, minced
• 2 (25-ounce/700 g) cans white hominy, drained and rinsed
• 1 (28-ounce/800 g) can crushed tomatoes
• 1 (14.5-ounce/410 g) can diced tomatoes with green chiles
• 6 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons lime juice
• 2 bay leaves

Spice Blend

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano (Mexican oregano preferred)
• 1 teaspoon ground coriander
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)
• 1–2 chipotle peppers in adobo sauce, chopped (optional for smoky heat)

Toppings

Traditional pozole toppings are what make this dish special. Offer a variety so everyone can customize their bowl:

• Shredded green cabbage
• Thinly sliced radishes
• Diced avocado
• Fresh cilantro
• Lime wedges
• Diced white onion
• Sliced jalapeños
• Crumbled queso fresco
• Mexican crema or sour cream
• Crushed tortilla chips
• Tostadas
• Hot sauce

Equipment

• 6-quart slow cooker
• Large skillet (optional)
• Cutting board
• Knife
• Measuring cups and spoons
• Two forks for shredding chicken
• Ladle

Instructions

Step 1: Prepare the Chicken

Pat the chicken dry and season lightly with salt and pepper.

For extra flavor, heat olive oil in a skillet and sear the chicken for 2–3 minutes per side until lightly browned. This step is optional but adds more depth to the final dish.

Step 2: Build the Slow Cooker Base

Place the diced onion and minced garlic in the bottom of the slow cooker.

Add:

• Chicken
• Hominy
• Crushed tomatoes
• Tomatoes with green chiles
• Chicken broth
• Tomato paste
• Bay leaves

Step 3: Add the Spices

Sprinkle in:

• Chili powder
• Cumin
• Smoked paprika
• Oregano
• Coriander
• Salt
• Black pepper
• Cayenne pepper
• Chipotle peppers (if using)

Stir gently to combine.

Step 4: Slow Cook

Cover and cook:

• LOW: 6–8 hours
• HIGH: 3–4 hours

The pozole is ready when the chicken is tender and easily shredded.

Step 5: Shred the Chicken

Remove the chicken from the slow cooker and place it on a cutting board.

Shred the chicken using two forks.

Return the shredded chicken to the slow cooker and stir well.

Step 6: Finish the Broth

Add fresh lime juice and stir.

Taste and adjust seasoning:

• More lime juice for brightness
• More chili powder for spice
• More broth for a thinner soup
• More salt for deeper flavor

Remove bay leaves before serving.

Step 7: Serve

Ladle the pozole into bowls.

Set out toppings and allow everyone to customize their own bowl.

Serve hot with warm tortillas, tostadas, or chips.

Serving Suggestions

Slow-Cooker Chicken Pozole pairs beautifully with:

• Warm corn tortillas
• Tostadas
• Guacamole
• Mexican rice
• Refried beans
• Fresh fruit
• Avocado salad
• Pickled onions
• Agua fresca

Storage

• Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze for up to 3 months. Freeze without fresh toppings for the best texture.
• Reheat gently on the stovetop or microwave until warmed through.
• Add fresh lime and toppings after reheating.

Tips for Success

• Chicken thighs provide the most tender and flavorful results, but chicken breasts work well too.
• Do not skip the hominy—it provides the classic chewy texture that defines pozole.
• Add lime juice at the end to brighten the rich broth.
• Make it a day ahead for even deeper flavor.
• Keep toppings separate so leftovers stay fresh.
• Adjust the spice level by changing the amount of chipotle peppers and cayenne.
• For a thicker broth, blend a small amount of hominy with broth and stir it back into the soup.

Flavor Variations

Red Chicken Pozole (Pozole Rojo)

Add:

• 3–4 dried guajillo chiles
• 1–2 dried ancho chiles

Blend softened chiles with broth and strain into the slow cooker for a rich red chile sauce.

Green Chicken Pozole (Pozole Verde)

Add:

• Tomatillos
• Poblano peppers
• Jalapeños
• Fresh cilantro
• Pumpkin seeds

Blend the green ingredients and add to the slow cooker.

Spicy Pozole

Add:

• Extra chipotle peppers
• Serrano peppers
• Hot sauce

Nutrition Information (Per Serving, Approximate)

• Calories: 420
• Protein: 38 g
• Carbohydrates: 42 g
• Fat: 12 g
• Saturated Fat: 3 g
• Fiber: 8 g
• Sugar: 7 g
• Sodium: 780 mg
• Potassium: 1,100 mg
• Iron: 20% Daily Value

Frequently Asked Questions

What is hominy in pozole?

Hominy is dried corn that has been treated through a process called nixtamalization, giving it a unique chewy texture and slightly earthy flavor. It is the signature ingredient in pozole.

Can I use rotisserie chicken?

Yes. Add shredded rotisserie chicken during the final 30 minutes of cooking so it warms through without becoming dry.

Is chicken pozole spicy?

This recipe has a mild to medium spice level. The heat can easily be adjusted with chiles, chipotle peppers, or toppings.

Can I make pozole without a slow cooker?

Yes. Simmer everything in a large pot for about 1–1½ hours until the chicken is tender, then shred and finish with lime juice.

Can I prepare this ahead of time?

Absolutely. Pozole often tastes even better the next day as the flavors continue to develop.

Recipe Summary

This Slow-Cooker Chicken Pozole is a flavorful Mexican-inspired soup featuring tender shredded chicken, hearty hominy, tomatoes, chiles, and warm spices. Slowly cooked until rich and comforting, it’s finished with fresh toppings like cabbage, radishes, avocado, cilantro, and lime. Perfect for family dinners, celebrations, meal prep, or cozy nights at home, this easy slow-cooker recipe brings traditional pozole flavor to your kitchen with minimal effort.