Scale

1.5 lbs boneless skinless chicken thighs (or breasts)

1 (25 oz) can white hominy, drained and rinsed

1 (4 oz) can diced green chiles

1 small yellow onion, diced

3 garlic cloves, minced

1 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp chili powder

1/4 tsp smoked paprika

Salt and pepper, to taste

4 cups low-sodium chicken broth

Juice of 1 lime

**For Serving (Optional):**

Shredded cabbage or lettuce

Sliced radishes

Diced avocado

Chopped cilantro

Lime wedges

Tortilla chips or warm tortillas

1. Add chicken, hominy, green chiles, onion, garlic, cumin, oregano, chili powder, paprika, salt, and broth to a slow cooker.

2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and easily shreds.

3. Remove chicken, shred with two forks, and return to the slow cooker.

4. Stir in lime juice and adjust seasoning to taste.

5. Ladle into bowls and serve hot with toppings of choice.

Chicken thighs add more flavor, but breasts work well too.

Make it spicier by adding diced jalapeños or extra chili powder.

Great for meal prep—flavors deepen as it sits in the fridge.

Keywords: slow cooker posole, chicken posole recipe, crockpot mexican stew, hominy soup