When a friend recently asked me to bring a comforting meal for a family gathering, I knew just the dish to share: Authentic Crockpot Chicken Pozole Verde. This recipe has been a beloved staple in my home for years, thanks to how it brings everyone together. The hearty, bright flavors combined with tender chicken make it impossible not to slow down and savor the moment around the table.
I remember the first time I made this Authentic Crockpot Chicken Pozole Verde; I worried it wouldn’t come out quite right in the slow cooker. But with a little tweaking, I found the perfect balance—fresh tomatillos, the right spices, and slow-simmered chicken all harmonizing in one pot. What surprised me most was how even picky eaters at the table couldn’t resist grabbing seconds. It quickly became a recipe I turn to when I want an easy, wholesome meal that feeds a crowd and warms hearts.
This recipe stands out because it’s straightforward enough for busy weeknights yet special enough for celebrations. Plus, making it in the crockpot frees up time to enjoy your company instead of fussing in the kitchen. Whether your family knows Mexican pozole with chicken or you’re trying tomatillo pozole verde for the first time, this Authentic Crockpot Chicken Pozole Verde offers that satisfying blend of flavor and comfort.
I’m excited to share this homemade green pozole recipe with you—one that’s one of my family meal favorites. It’s perfect for any occasion when you need a meal that feels like a warm hug, served up in a bowl. Give it a try for your family and watch how this crockpot chicken soup turns simple ingredients into a meal everyone will remember.
What You’ll Need
For this Authentic Crockpot Chicken Pozole Verde, you’ll need ingredients that bring out bright, fresh flavors and rich depth in slow-cooked chicken soup. Here’s what my family relies on for the best results:
- 3 lbs boneless, skinless chicken thighs (for tender, juicy meat that doesn’t dry out)
- 2 cups dried hominy, rinsed and soaked overnight (key to authentic texture)
- 1 lb fresh tomatillos, husked and rinsed (adds tangy brightness essential in tomatillo pozole verde)
- 3 poblano peppers, roasted and peeled (mild heat and smokiness)
- 1 medium white onion, quartered (builds sweet undertones)
- 4 cloves garlic (adds depth)
- 4 cups low-sodium chicken broth (keeps the soup flavorful but light)
- 1 tbsp ground cumin (warm earthy note)
- 1 tsp dried oregano (Mexican oregano preferred for authenticity)
- ½ tsp black pepper
- Salt to taste
- Fresh cilantro, chopped (for garnish and fresh flavor at serving)
- Lime wedges (brightens the finished dish)
- Sliced radishes and shredded cabbage (classic toppings that add crunch)
You’ll find everything for this Authentic Crockpot Chicken Pozole Verde at your regular grocery store, mostly in produce and canned goods aisles. Some shops even carry hominy in the international section, or you can buy it online. If you can’t find fresh tomatillos, canned tomatillos work but fresh bring a nicer tang. For a milder version, swap poblanos with green bell peppers, or add a jalapeño for extra heat. This Authentic Crockpot Chicken Pozole Verde ingredient list keeps things simple without sacrificing flavor.
My family prefers when I roast the peppers and blend them with the tomatillos. It adds a lovely smoky layer that lifts the whole dish. Prepping your veggies ahead can also make starting the crockpot effortless on busy days.
How to Make It
Making this Authentic Crockpot Chicken Pozole Verde in your crockpot is easier than you think. Here’s the step-by-step that works for me, turning simple ingredients into a warming family meal.
- Prepare the poblanos — Roast peppers directly over your stove flame or under the broiler until skin blackens. Place in a bowl covered with plastic wrap for 10 minutes, then peel off skins and remove seeds. This step unlocks smoky flavor and softens peppers for blending.
- Blend the sauce — In a blender, combine roasted poblanos, tomatillos, garlic, and half the onion quarters with about 1 cup of chicken broth. Blend until smooth. You’ll know the mixture is ready when it’s vibrant green and aromatic.
- Ready the crockpot — Place chicken thighs in the slow cooker. Add the soaked hominy, the remaining onion, cumin, oregano, and black pepper. Pour in the blended green sauce and remaining broth. Give everything a gentle stir.
- Cook low and slow — Set your crockpot on low for 6 to 8 hours. This Authentic Crockpot Chicken Pozole Verde typically takes me about 7 hours — enough to tenderize chicken and allow flavors to meld beautifully. Your kitchen will smell amazing while it cooks.
- Check for doneness — The soup is ready when the chicken shreds easily and hominy is soft but not mushy. If it looks watery, scoop some broth out and simmer it separately or add a little masa harina slurry to thicken.
- Shred chicken — Remove chicken pieces, shred with forks, and return to the crockpot. Stir and taste for salt, adding more if needed.
- Final touches — Add chopped fresh cilantro right before serving for a fresh pop of flavor in your tomatillo pozole verde.
Here’s where I used to mess up my Authentic Crockpot Chicken Pozole Verde: I didn’t soak the hominy long enough, leading to a crunchier bite than expected. Soaking is key! While your crockpot chicken soup slowly cooks, you’ll have time to set the table or prepare toppings.
For more recipe ideas like this, check out another family favorite, chicken alfredo soup. Or if you want a Mexican-inspired soup with a different twist, try the chili’s chicken enchilada soup recipe.
Serving Ideas
This Authentic Crockpot Chicken Pozole Verde is a crowd-pleaser every time it hits the table in my home. My family loves loading their bowls with shredded cabbage, radish slices, a squeeze of lime, and plenty of fresh cilantro. These toppings add fresh crunch and balance the richness of the soup perfectly.
We often serve it with warm corn tortillas or crispy tostadas on the side. Sometimes I make chipotle lime rice to round out the meal, especially on chilly evenings when everyone craves comfort food. The rich broth and tender chicken make this a natural choice for big family dinners and celebrations.
Presentation-wise, ladling the pozole into colorful bowls and setting out a topping bar feels festive and inviting. It invites everyone to customize their bowl just how they like it, a win for varied tastes at our dinner table.
Leftovers? This crockpot chicken soup holds up beautifully refrigerated for 3 to 4 days and even tastes better the next day once the flavors deepen. I sometimes freeze portions for busy weeknights when I need a fuss-free meal waiting in the freezer.
If you want to try different variations, add a few jalapeños for extra heat or swap chicken thighs with shredded rotisserie for a shortcut. I’ve also made a vegetarian pozole verde by skipping chicken and using vegetable broth, with great feedback from my family.
If your family loves this, they’ll also enjoy the chicken cordon bleu soup for another comforting, hearty crockpot chicken soup.
Your Questions Answered
I get asked a lot about making this Authentic Crockpot Chicken Pozole Verde, so I wanted to share answers to the most common questions:
Can I make this Authentic Crockpot Chicken Pozole Verde ahead of time?
Absolutely. In fact, it tastes even better the next day. Make it the night before your meal and reheat gently on the stovetop or crockpot.
What if I can’t find fresh tomatillos?
Canned tomatillos are a good backup, though fresh give a brighter, fresher flavor. You’ll still get that signature tang.
How do I store leftover Authentic Crockpot Chicken Pozole Verde?
Store in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.
Can I use chicken breasts instead of thighs?
You can, but thighs stay tender and juicy better during long cook times. Breasts might dry out unless you add them later in the process.
Is there a vegetarian version of this slow cooker chicken pozole verde?
Yes! Skip chicken and use vegetable broth along with extra hominy and veggies like zucchini. It won’t be exactly the same, but it’s still hearty and flavorful.
What toppings work best with this Authentic Crockpot Chicken Pozole Verde?
Cabbage, radishes, lime wedges, cilantro, and avocado slices are my go-to favorites.
How spicy is this tomatillo pozole verde?
It’s mild to medium heat, but you can adjust by adding more or fewer peppers or adding jalapeños for heat.
For more tips and slow cooker ideas, check out recipes like Crockpot Pozole Verde (Slow Cooker Mexican Chicken) – Restless Chipotle, Slow Cooker Pozole Verde – Sweet Life, or Pozole Verde – Isabel Eats for inspiration.
The Final Word
This Authentic Crockpot Chicken Pozole Verde is a recipe I treasure for how it fits naturally into my family’s mealtime routine. It’s one of those meals I can make ahead, trust to turn out delicious, and serve to guests with pride.
My Authentic Crockpot Chicken Pozole Verde Tips:
- Always soak your hominy overnight to get that tender yet chewy texture.
- Roast your poblano peppers and blend with fresh tomatillos for that essential smoky brightness.
- Use chicken thighs for juicy, flavorful meat that won’t dry out in the slow cooker.
I’ve tried variations adding extra heat with serrano peppers and even swapping in shredded pork for chicken, all with rave reviews from family members. My kids prefer it milder with extra lime and a pile of crunchy cabbage. My husband loves it spicy and loaded with radishes.
Give this homemade green pozole recipe a go and make it your own. I hope it becomes one of those dishes your family looks forward to as much as mine does. Cooking meals like this crockpot chicken soup may feel simple, but the memories they make at your table can last a lifetime.
Happy cooking and gathering!
Authentic Crockpot Chicken Pozole Verde
Experience the rich flavors of traditional Mexican cuisine with this Authentic Crockpot Chicken Pozole Verde, a hearty and comforting slow-cooked soup featuring tender chicken, hominy, and vibrant green tomatillo broth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (28 oz) can white hominy, drained and rinsed
- 1 lb tomatillos, husked and rinsed
- 3 jalapeño peppers, seeded for less heat
- 1 medium white onion, quartered
- 4 cloves garlic
- 4 cups low sodium chicken broth
- 1/2 cup fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 lime, cut into wedges for serving
- Thinly sliced radishes for garnish
- Shredded cabbage for garnish
- Chopped white onion for garnish
- Avocado slices for garnish (optional)
Instructions
- Place the tomatillos, jalapeños, quartered onion, and garlic cloves in a pot of boiling water. Cook for about 10 minutes until softened.
- Using a blender, puree the cooked tomatillos, jalapeños, onion, and garlic with cilantro until smooth.
- In a crockpot, add the chicken breasts, drained hominy, blended green sauce, chicken broth, cumin, oregano, salt, and pepper. Stir to combine.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
- Remove the chicken breasts from the crockpot, shred them using two forks, and return the shredded chicken to the pot. Stir well.
- Adjust seasoning with more salt or pepper if needed.
- Serve hot, garnished with lime wedges, sliced radishes, shredded cabbage, chopped onion, and avocado slices if desired.
Notes
For extra depth of flavor, try adding a splash of Mexican beer or a small piece of smoked jalapeño (chipotle) to the slow cooker before cooking. Serve with warm corn tortillas on the side for a complete meal.