For a deeper flavor, consider using chicken thighs instead of chicken breasts. They will become even more tender during the slow cooking process. Adjust the amount of chile pepper to your desired level of spiciness. Remember that the heat will intensify as the soup cooks. If you don't have a slow cooker, you can simmer the soup in a large pot on the stovetop over low heat for about 1.5-2 hours, or until the chicken is tender. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.
Slow Cooker Chicken Pozole Blanco
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PREP TIME20 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 20 mins
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SERVING8 People
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VIEWS85
Embrace the warmth of this comforting Slow Cooker Chicken Pozole Blanco, a vibrant Mexican-inspired soup perfect for sharing. Tender chicken simmers to perfection with hominy and fragrant spices, creating a rich and flavorful broth. Customize your bowl with an array of fresh toppings for a truly unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol59 mg
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Fiber3 g
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Protein24 g
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Saturated Fat2 g
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Sodium909 mg
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Sugar3 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPat the chicken dry with paper towels and season generously with salt and freshly ground black pepper. (5 minutes)
02
StepHeat the Corn Oil in a large skillet over medium-high heat. Add the chicken and brown lightly on all sides, about 2 minutes per side, to develop a rich, savory crust. Transfer the browned chicken to a 6-quart slow cooker. (10 minutes)
03
StepIn the same skillet, cook the diced onion over medium heat until softened and translucent, about 2-3 minutes. Stir in the minced garlic, minced chile, and Chicken Flavor Bouillon Powder. Continue cooking for 1 minute, allowing the flavors to meld. Pour in 1 cup of water and stir well to deglaze the pan, scraping up any browned bits from the bottom. Remove from heat and pour the mixture into the slow cooker. (8 minutes)
04
StepAdd the remaining 7 cups of water, drained hominy, fresh lime juice, oregano, and bay leaf to the slow cooker. Stir to combine all ingredients. (2 minutes)
05
StepCover the slow cooker and cook on Low for 4-6 hours or on High for 3-4 hours, or until the chicken is incredibly tender and easily pulls apart with a fork. (240-360 minutes on Low, or 180-240 minutes on High)
06
StepOnce the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to incorporate it into the soup. (5 minutes)
07
StepLadle the Chicken Pozole Blanco into bowls and encourage guests to customize their soup with their choice of garnishes, such as lime wedges, diced avocado, fresh cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream, and crumbled or shredded Mexican cheese. (5 minutes)
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Frieda Harber
Mar 11, 2025I made this for a party and it was a huge hit! Everyone raved about the flavor.
Martin Roberts
Mar 3, 2025I added a can of green chiles for extra flavor and it was amazing!
Ashlee Kovacek
Jan 18, 2025The garnishes really make this dish special. Be sure to offer a variety of options for your guests.
Gisselle Hettinger
Nov 3, 2024The slow cooker makes this recipe so convenient. I just threw everything in and let it cook all day.
Marge Bogisich
Sep 22, 2024I found that 5 hours on low was perfect for the chicken to be tender.
Arvel Shields
Sep 9, 2024This recipe is so easy and delicious! My family loved it!