Slow Cooker Chicken Pozole Verde Recipe

If you’re craving a comforting, flavorful meal that practically makes itself, then you’re going to absolutely love this Slow Cooker Chicken Pozole Verde Recipe. It’s one of those dishes that fills your house with the most amazing aroma and turns out tender, zesty, and fresh every single time. I promise, once you try it, it’ll become a go-to for family dinners or when you want to impress friends without slaving over the stove!

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Ingredients You’ll Need

The magic of this Slow Cooker Chicken Pozole Verde Recipe really starts with fresh, vibrant ingredients that complement each other perfectly. I love using fresh poblano and Anaheim peppers to get that smoky char, and tomatillos bring this subtle citrus punch that lifts the whole dish. Here’s a quick rundown with a few tips from my experience.

• Poblano Peppers: These add a smoky depth when roasted—the skin peels off easily once charred, which gives the stew a silky texture.
• Anaheim Peppers: A gentler heat compared to poblano, great for flavor complexity without overwhelming spice.
• Tomatillos: Be sure to remove the skins—they soften and add a fresh acidity that balances the rich broth perfectly.
• Yellow Onion: Thinly sliced, it caramelizes beautifully under the broiler, adding a subtle sweetness.
• Garlic: Roasting it in the skin makes it mellow and nutty—trust me, don’t skip that step.
• Vegetable Oil: Just enough to help the veggies char without burning.
• Chicken Broth: I prefer homemade or low-sodium broth so I can control the salt level as it cooks.
• Boneless Skinless Chicken Breasts: They shred perfectly after slow cooking, tender and juicy, but you can swap them for thighs if you want extra richness.
• Cumin, Oregano, Chili Powder: These spices are the soul of pozole verde, giving it that authentic earthy and mildly spicy flavor.
• Kosher Salt: Essential for seasoning and bringing all the flavors together.
• Hominy (Canned): Rinsed and drained, it adds texture and that signature chewy bite I look forward to in every spoonful.
• Lime: Fresh lime juice brightens the stew right before serving—always squeeze fresh!
• Cilantro: Adds a fresh, herbal finish that makes every bite pop.
• Avocado: Cubed for creaminess and to cool down the heat from the spices.
• Radishes: Thinly sliced for crunch and a peppery note that contrasts the rich broth.

Variations

I love making this dish my own by switching up a few things here and there—it’s so flexible! Whether you like it spicier or want to add more veggies, it easily adapts to your tastes and what’s in season.

• Meat Choice: I sometimes use bone-in thighs for extra juicy, flavorful meat—and the slow cooker gives it fall-apart tenderness.
• Spice Level: Add jalapeños or serranos if you want a kick, or skip chili powder entirely for a milder version that kids enjoy.
• Vegetarian: Swap chicken broth for veggie broth and add extra hominy or beans to keep it hearty and still comforting.
• Extra Veggies: I’ve added zucchini or corn kernels before, which gives an extra layer of texture and sweetness.

How to Make Slow Cooker Chicken Pozole Verde Recipe

Step 1: Roast Your Peppers and Tomatillos for Maximum Flavor

Start by firing up your broiler on high and spreading poblano peppers, Anaheim peppers, tomatillos, onion slices, and whole garlic cloves (skin on) on a rimmed baking sheet. Drizzle with just a touch of vegetable oil to help them char beautifully. This step is key—I’ve learned that roasting the veggies until the peppers are blackened on all sides and the tomatillos are softened gives the pozole that iconic smoky, rich flavor. After roasting, pop the peppers in a bowl and cover with plastic wrap; this steams the skins, making them super easy to peel off. Don’t rush this process—I like to let them cool down enough to handle without burn, which makes the whole peeling part less frustrating.

Step 2: Prep the Roasted Veggies

Once cool, peel off the skins from the peppers, scrape away any charred bits, and deseed them. You’ll want to remove the garlic cloves from their skins too. Then toss the peeled peppers, softened tomatillos, onions, and garlic into your food processor and pulse until finely chopped. This mixture is the vibrant green heart of the pozole—rich and aromatic. If you don’t have a food processor, a good blender with some patience works fine, but the texture might be slightly smoother.

Step 3: Slow Cook to Perfection

Pour the green veggie blend into your slow cooker, then add homemade or store-bought chicken broth, chicken breasts, and all your spices—cumin, oregano, chili powder, and kosher salt. Give it a quick stir, cover, and set on high for about 4 to 6 hours. This long, slow simmer is where the magic happens: the chicken turns succulent and tender while soaking up the tangy, smoky broth flavors. Around the last 30 minutes, break up the cooked chicken with tongs and stir in the hominy to warm through and get its signature chewy pop. Make sure to taste and adjust seasoning before serving.

How to Serve Slow Cooker Chicken Pozole Verde Recipe

Garnishes

I’m a huge believer that garnishes can make or break this dish. I always top my pozole with thinly sliced radishes for crunch and a bit of peppery zing. Fresh cilantro scattered on top adds that unmistakable bright herbaceous note, and a generous squeeze of lime juice right before serving lifts all the flavors to new heights. Lastly, creamy cubed avocado is a must for me—it cools the palate, balances the spice, and adds a luscious texture that my family goes crazy for.

Side Dishes

This pozole is a hearty meal all on its own, but I love pairing it with warm corn tortillas or crispy tostadas for some textural contrast. Sometimes, I serve it alongside a simple Mexican-style slaw with cabbage, lime, and a bit of chili powder—it brightens the plate and balances the richness. And if you’re feeling indulgent, some fresh queso fresco on the side is fantastic.

Creative Ways to Present

When I make this for a get-together, I like to set up a little pozole bar with all the garnishes laid out: bowls of sliced radishes, diced avocado, cilantro, lime wedges, and crunchy tortillas. Everyone loves customizing their bowl, which makes for fun, interactive dinners. For a festive touch, I sometimes serve it in rustic stoneware bowls and add a sprinkle of chili flakes or crumbled tortilla chips on top for extra texture and color.

Make Ahead and Storage

Storing Leftovers

I usually let leftover pozole cool completely and transfer it to airtight containers before refrigerating. It keeps beautifully for up to 4 days. The flavors actually deepen with time, so if anything, leftovers taste even better the next day! Just keep the garnishes separate to keep them fresh and crunchy.

Freezing

This recipe freezes well if you want to stash some for later. I recommend freezing it without avocado or fresh garnishes—just the stew itself. Portion it into freezer-safe containers, label with the date, and it should keep for about 3 months. When you thaw, give it a good stir and reheat gently on the stove to avoid drying out the chicken.

Reheating

Reheating is simple—warm leftovers on the stove over low to medium heat, stirring occasionally until heated through. You might need to add a splash of broth or water to loosen it up if it thickened in the fridge. Freshen it up with lime juice and your garnishes after reheating for the best flavor.

FAQs

Final Thoughts

This Slow Cooker Chicken Pozole Verde Recipe is one of those meals that I always feel confident making because it’s reliably delicious and warms everyone’s heart. I love how the slow cooker lets all those fresh roasted pepper and tomatillo flavors dance in the broth while giving me the freedom to go about my day. Plus, the toppings make each bowl feel special and customizable. If you’ve been looking for a comforting, bright, and easy recipe that’s bursting with authentic Mexican flavors, this one’s a winner—trust me, it’ll become a favorite in your kitchen too!

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