Slow Cooker Chicken Posole Stew Recipe

Introduction

This Chicken Posole Stew is a comforting slow cooker recipe that’s easy to prepare and packed with bold, savory flavors. Made with tender chicken, hominy, and a blend of spices, it’s perfect for a hearty weeknight meal or a cozy weekend dinner.

Ingredients

• 2 bone-in chicken breasts, skin removed
• 2 (15 ounce) cans white hominy, rinsed and drained
• 3 cups chicken stock (make certain it’s gluten-free)
• 2 (14.5 ounce) cans diced tomatoes
• 3 carrots, peeled and sliced into thin rounds
• 3 green onions, both green and white parts, sliced thinly
• 3 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons light ancho chili powder
• 1 ½ teaspoons Mexican oregano
• ⅛ teaspoon cayenne pepper
• 1 teaspoon salt, or to taste
• ½ teaspoon fresh ground black pepper

Instructions

1. Step 1: Place chicken breasts in the bottom of the slow cooker.
2. Step 2: Add the hominy, chicken stock, diced tomatoes, carrots, green onions, garlic, cumin, ancho chili powder, Mexican oregano, cayenne pepper, salt, and black pepper on top of the chicken. Stir gently to mix the spices evenly.
3. Step 3: Cover and cook on low for 5 to 6 hours, or until the chicken and carrots are tender and fully cooked.
4. Step 4: Remove the chicken from the slow cooker and shred it using two forks, discarding the bones. Return the shredded chicken to the slow cooker and stir to combine.
5. Step 5: Serve the stew hot with optional toppings such as chopped cilantro, queso fresco, shredded radishes, avocado, sour cream, or gluten-free tortilla chips.

Tips & Variations

• For a spicier stew, increase the cayenne pepper or add diced jalapeños.
• Use boneless chicken thighs instead of breasts for a richer flavor and more tender meat.
• Leftover stew freezes well—store in airtight containers for up to 3 months.
• For added depth, toast the cumin and chili powder briefly in a dry pan before adding them to the slow cooker.

Storage

Store leftover Chicken Posole Stew in airtight containers in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat until heated through, stirring occasionally. This stew also freezes beautifully; freeze in portioned, airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes, you can use an Instant Pot by cooking on high pressure for about 20 minutes, then using a natural release. Be sure to check that the chicken is fully cooked and shred before serving.

Is it necessary to remove the chicken skin before cooking?

Removing the skin reduces excess fat and results in a cleaner broth and stew. However, you can leave the skin on if you prefer a richer flavor; just skim off any excess fat before serving.

Slow Cooker Chicken Posole Stew Recipe

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★★★★★

4.8 from 74 reviews

This Chicken Posole Stew is a hearty and flavorful slow cooker recipe featuring tender bone-in chicken breasts simmered with white hominy, tomatoes, and a blend of Mexican spices. Perfect for an easy and comforting meal, it offers a delicious balance of savory, slightly spicy, and fresh flavors, topped with optional garnishes like avocado, queso fresco, and cilantro.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 5 to 6 hours
• Total Time: 5 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Stew:

• 2 bone-in chicken breasts, skin removed
• 2 (15 ounce) cans white hominy, rinsed and drained
• 3 cups chicken stock (ensure gluten-free)
• 2 (14.5 ounce) cans diced tomatoes
• 3 carrots, peeled and sliced into thin rounds
• 3 green onions, both green and white parts, sliced thinly
• 3 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons light ancho chili powder
• 1 ½ teaspoons Mexican oregano
• ⅛ teaspoon cayenne pepper
• 1 teaspoon salt, or to taste
• ½ teaspoon fresh ground black pepper

Optional Toppings:

• Chopped cilantro
• Queso Fresco or Monterey Jack cheese
• Shredded radishes (using large holes of box grater)
• Avocado slices
• Sour cream
• Gluten-Free tortilla chips

Instructions

1. Place chicken in slow cooker: Put the bone-in chicken breasts with skin removed at the bottom of the slow cooker to start the stew base.
2. Add remaining ingredients: Pour in the rinsed white hominy, chicken stock, diced tomatoes, sliced carrots, sliced green onions, minced garlic, and all the spices including cumin, ancho chili powder, Mexican oregano, cayenne pepper, salt, and black pepper. Gently stir from the top to mix the spices evenly without disturbing the chicken placement.
3. Cook on low: Cover the slow cooker and cook on low heat for 5 to 6 hours until the chicken is thoroughly cooked and the carrots are tender.
4. Shred chicken: Remove chicken from the slow cooker and shred it using two forks, discarding bones, then return the shredded chicken to the stew and stir to combine everything.
5. Serve with toppings: Ladle the stew into bowls and add your choice of optional toppings such as chopped cilantro, cheese, shredded radishes, avocado, sour cream, and gluten-free tortilla chips for extra flavor and texture.

Notes

• This stew freezes beautifully, making it great for meal prep and leftovers.
• Make sure to use gluten-free chicken stock if you need the recipe to be gluten-free.
• Adjust salt and spice levels according to your taste preferences.
• Bone-in chicken gives extra flavor and moisture to the stew, but you can substitute with boneless chicken if preferred, though cooking time may vary.

Keywords: Chicken Posole, Slow Cooker Chicken Stew, Mexican Stew, Hominy Soup, Gluten Free Chicken Recipe