Slow Cooker Chicken Posole

Recipe from

After adding all your toppings, serve with a side of warm tostadas, tortilla chips or bolillo rolls (a traditional Mexican bread).

Prep Time

10 minutes

Cook Time

180 minutes


4 Servings


1 onion (chopped)
4 cloves garlic (minced)
1 teaspoon cumin
1 teaspoon oregano
4 cups stock, chicken
8 ounces red enchilada sauce
1 pound chicken breast (boneless, skinless, cubed)
28 ounces hominy (can, drained)
1⁄2 teaspoon salt
  cabbage (shredded (optional topping))
  radishes (sliced (optional topping))
  cilantro ((optional topping))
  lime (cut into wedges (optional topping))


Place the onion, garlic, cumin, oregano, chicken stock and enchilada sauce in a 4-quart slow cooker. Add the chicken, hominy and salt, and stir to mix. Cover and cook for 3 hours on high or 6 hours on low.

Serve with toppings (shredded cabbage, sliced radishes, cilantro), if desired, and top with lime wedges.


Posted with permission from Find more recipes and information about your food and where it comes from at