THE RECIPE JOURNAL · Main Course
Slow Cooker Recipe for Chicken Pozole Blanco
This comforting slow cooker recipe brings together tender chicken and hominy in a flavorful, easy-to-make stew. Perfect for cozy nights, it’s a delicious way to enjoy a classic Mexican dish with minimal effort.
FROM THE KITCHEN • Slow Cooker Recipe for Chicken Pozole Blanco
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by patting the chicken dry with paper towels and seasoning it with a little salt and pepper if you like. Heat some oil in a large skillet over medium-high heat, then add the chicken and brown it for about 2 minutes on each side. Once it’s lightly browned, transfer the chicken to your slow cooker.
02
Step 2
Turn the heat down to medium and toss the onions into the skillet. Cook them for a couple of minutes until they start to soften, then stir in the garlic, minced chile, and bouillon powder. Let everything cook together for about a minute, then pour in a cup of water and give it a good stir. Take the pan off the heat and pour this mixture into the slow cooker with the chicken.
03
Step 3
Add the rest of the water, hominy, oregano, bay leaf, and a squeeze of lime juice to the slow cooker. Cover it up and cook on low for 4 to 6 hours, or on high for 3 to 4 hours, until the chicken is tender and easy to shred.
04
Step 4
When it’s done, use two forks to pull the chicken apart right in the slow cooker. Scoop the soup into bowls and let everyone add their favorite toppings. Enjoy!
Why you’ll love it
This dish is comforting and full of rich flavors that develop slowly over time. It’s perfect for busy days since the slow cooker does most of the work. Plus, it’s a hearty meal that warms you up from the inside out.
How to serve
Serve with warm corn tortillas or crispy tostadas. Top with shredded cabbage, radishes, avocado slices, and a dollop of sour cream for extra texture and creaminess. A side of Mexican rice or beans makes it a complete meal.
Storage & leftovers
Let the pozole cool completely before storing it in airtight containers. It keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if needed.
