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Slow Cooker Chicken Pozole Verde

This traditional Mexican stew is effortless thanks to the slow cooker and jarred salsa verde. Add all the ingredients at once, then come back to a comforting, ready-to-eat dinner.

Serves 6
Ready in 490 mins
Prep time 10 mins
Cooking time 480 mins
241 calories per serving


> 1 lb boneless, skinless chicken thighs
> 1 white onion, finely chopped
> 1 poblano chili, seeded and finely chopped
> 1 tsp chili powder
> 1 (16 oz) jar salsa verde
> 2 cups water
> 2 (15 oz) cans hominy, drained and rinsed
> 1/2 bunch cilantro
> 1 lime, halved


To a 4- to 5-qt slow cooker bowl, add the chicken, onion, poblano, and chili powder. Stir to combine. Pour the salsa verde and water on top. Season with salt and pepper.
Cover with lid and cook on low 7–8 hours or high 3½–4 hours, until chicken is fork-tender. Using tongs, transfer chicken to a medium bowl. Using 2 forks, shred chicken. Return chicken to slow cooker along with the hominy. Continue to cook 30 min. on high.
Finely chop the cilantro. Squeeze lime juice over pozole and stir in cilantro to serve.

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