Chicken Posole (Slow Cooker)

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

From Womans Day and tweaked by me. Love the ease of the recipe and how you can make the garnishes do the flavor enhancement. Great for cold nights.


  1. Drain hominy, combine hominy, rotel tomatoes, enchilada sauce, diced carrots, diced onion to a 4 quart slow cooker
  2. Mince garlic, add to cooker, add cumin.
  3. Remove skin from chicken thighs.
  4. add to slow cooker.
  5. Cover and cook 3-4 hours until chicken is cooked through and vegetables are tender; skim and discard any fat from the surface.
  6. Remove chicken; pull meat off bones and chop into smaller pieces if needed.
  7. Stir back into the slow cooker.
  8. Add chopped cilantro.
  9. Ladle into soup bowl.
  10. Serve with lime wedges, thinly sliced radishes in soup, red pepper flakes and a dollop of sour cream, if desired.
Most Helpful

Easy to put together and delicious! I was surprised that the recipe had no chicken broth in it, but there was enough liquid from the other ingredients to make a a stew-like consistency. I used a 10 oz. can of Rotel, and 3 chicken thighs and 3 chicken legs. A bit spicy, but just the right amount. This is a keeper! Made for the Dining Daredevils for ZWT5.

Michelle Berteig May 17, 2009