What is the difference between red and green posole?

Red posole, like this slow cooker chicken posole recipe, uses red enchilada sauce or dried red chiles for a deeper, earthier broth. Green posole uses tomatillos, green chiles, and fresh herbs for a brighter, tangier flavor. Both versions work well in a slow cooker using this same basic method.

Can I use chicken breasts instead of thighs?

You can, but chicken thighs are strongly recommended for slow cooker posole. Thighs have more fat and connective tissue that keeps the meat moist through the long cooking time. Chicken breasts can dry out, especially on the low setting for 6 to 8 hours. If you only have breasts, reduce cooking time by about 1 hour and check for doneness early.

Can I freeze this posole?

Absolutely. Slow cooker chicken posole freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator and reheat on the stovetop for best results.

Easy Slow Cooker Chicken Posole Recipe (Rich and Hearty!)

Name: Slow Cooker Chicken Posole
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 medium onion, diced; 3 cloves garlic, minced; 1 (29 oz) can hominy, drained and rinsed; 1 (10 oz) can red enchilada sauce; 4 cups chicken broth; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional toppings: shredded cabbage, diced avocado, radish slices, fresh cilantro, lime wedges, queso fresco or cotija cheese

Slow Cooker Chicken Posole

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A hearty and flavorful Mexican soup made with tender shredded chicken, hominy, and a rich red broth infused with traditional Mexican spices. Easy set-it-and-forget-it comfort food perfect for busy weeknights.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: Mexican

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
1 medium onion, diced
3 cloves garlic, minced
1 (29 oz) can hominy, drained and rinsed
1 (10 oz) can red enchilada sauce
4 cups chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional toppings: shredded cabbage, diced avocado, radish slices, fresh cilantro, lime wedges, queso fresco or cotija cheese

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Instructions

Place chicken thighs, diced onion, and minced garlic in the bottom of a 6-quart or larger slow cooker.
Add the drained and rinsed hominy, red enchilada sauce, and chicken broth to the slow cooker.
Sprinkle in chili powder, cumin, oregano, salt, and black pepper. Stir everything together until combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and shreds easily with a fork.
Remove the chicken thighs and shred with two forks into generous pieces. Return shredded chicken to the slow cooker and stir to combine.
Let the posole rest on the warm setting for 10 minutes before serving. Ladle into bowls and top with shredded cabbage, avocado, radish, cilantro, lime, and cheese as desired.

Notes

Chicken thighs are strongly recommended over breasts – they stay moist through the long cook time and shred beautifully.
For spicier posole, add 1 diced jalapeno with the other ingredients or use a hot enchilada sauce.
For deeper flavor, brown chicken thighs in a skillet before adding to the slow cooker.
Always store toppings separately from the soup so they stay fresh at serving time.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 310 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 115 mg

Find it online: https://www.benefitiany.com/easy-slow-cooker-chicken-posole/