Description
Crockpot Pozole: A cozy, slow-cooker chicken pozole rich with tender chicken, soft hominy, and a Mexican-inspired broth. This comforting, easy-to-make soup is perfect for chilly nights or effortless family dinners.
Ingredients
Scale
- 1 1/2–2 lbs boneless skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (25 oz) white hominy, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1–2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp paprika
- Salt and pepper to taste
- Optional toppings: sliced radishes, shredded cabbage, lime wedges, cilantro, avocado, tortilla strips
Instructions
- Add chicken, onion, garlic, hominy, diced tomatoes, broth, chili powder, cumin, oregano, paprika, salt, and pepper to the crockpot.
- Stir gently to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- Stir and let simmer for 5–10 more minutes to blend flavors.
- Serve hot with your favorite pozole toppings like cabbage, radishes, lime, cilantro, or avocado.
Notes
- For a lighter broth, use lean chicken and low-sodium broth.
- To adjust spice, start with 1 tbsp chili powder and add more to taste.
- Leftover pozole reheats well in the fridge for up to 4 days or can be frozen for longer storage.
- To keep this gluten-free, avoid toppings that contain gluten; stick with fresh herbs and dairy-free toppings if desired.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 360
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: Crockpot Pozole, slow cooker pozole, chicken pozole, hominy soup, Mexican soup, easy pozole, comforting soup